Name: One-Pot Sweet Potato Turkey Stew
Ingredients: 2 tbsp Olive Oil: A quality extra virgin olive oil serves as the base for sautéing, helping to build the foundational layer of flavor for the stew.; 1 large Yellow Onion, diced: Provides a sweet, aromatic base that is essential for any good stew.; 2 large Carrots, peeled and diced: Adds a subtle sweetness, a beautiful color, and a classic stew texture.; 2 Celery Stalks, diced: Lends a savory, slightly peppery note that balances the other vegetables.; 4 cloves Garlic, minced: A pungent and aromatic essential that deepens the overall flavor profile.; 1.5 lbs Ground Turkey (or cooked turkey, shredded): Lean and versatile, ground turkey provides the hearty protein. You can use lean (93/7) or extra-lean (99/1). Leftover cooked turkey from a roast also works beautifully.; 2 large Sweet Potatoes (about 2 lbs), peeled and cubed: The star of the show, offering a creamy texture, natural sweetness, and a wealth of nutrients.; 1 (28-ounce) can Diced Tomatoes, undrained: Forms the acidic and liquid base of the stew, adding richness and a tangy counterpoint to the sweetness.; 6 cups Turkey or Chicken Broth, low-sodium: The primary liquid for the stew. Using a quality broth adds significant depth of flavor.; 2 tsp Smoked Paprika: Lends a deep, smoky, and slightly sweet flavor that is crucial for the stew’s character.; 1 tsp Ground Cumin: Adds a warm, earthy, and slightly citrusy note that pairs wonderfully with turkey and sweet potato.; 1/2 tsp Ground Cinnamon: A secret weapon that enhances the sweetness of the potatoes and adds a surprising warmth and complexity.; 1/4 tsp Red Pepper Flakes (optional): For those who enjoy a gentle kick of heat to balance the sweetness.; 2 Bay Leaves: Infuses the simmering stew with a subtle, herbal, almost minty aroma.; 1 tsp Salt (or to taste): Enhances all the other flavors in the pot.; 1/2 tsp Black Pepper (or to taste): Adds a touch of sharp, woody spice.; 1 cup Frozen Peas or Corn (optional): Added at the end for a pop of color, sweetness, and texture.; 1/4 cup Fresh Parsley or Cilantro, chopped: For a fresh, bright finish that cuts through the richness of the stew.

Ingredients

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2 tbsp Olive Oil: A quality extra virgin olive oil serves as the base for sautéing, helping to build the foundational layer of flavor for the stew.
1 large Yellow Onion, diced: Provides a sweet, aromatic base that is essential for any good stew.
2 large Carrots, peeled and diced: Adds a subtle sweetness, a beautiful color, and a classic stew texture.
2 Celery Stalks, diced: Lends a savory, slightly peppery note that balances the other vegetables.
4 cloves Garlic, minced: A pungent and aromatic essential that deepens the overall flavor profile.
1.5 lbs Ground Turkey (or cooked turkey, shredded): Lean and versatile, ground turkey provides the hearty protein. You can use lean (93/7) or extra-lean (99/1). Leftover cooked turkey from a roast also works beautifully.
2 large Sweet Potatoes (about 2 lbs), peeled and cubed: The star of the show, offering a creamy texture, natural sweetness, and a wealth of nutrients.
1 (28-ounce) can Diced Tomatoes, undrained: Forms the acidic and liquid base of the stew, adding richness and a tangy counterpoint to the sweetness.
6 cups Turkey or Chicken Broth, low-sodium: The primary liquid for the stew. Using a quality broth adds significant depth of flavor.
2 tsp Smoked Paprika: Lends a deep, smoky, and slightly sweet flavor that is crucial for the stew’s character.
1 tsp Ground Cumin: Adds a warm, earthy, and slightly citrusy note that pairs wonderfully with turkey and sweet potato.
1/2 tsp Ground Cinnamon: A secret weapon that enhances the sweetness of the potatoes and adds a surprising warmth and complexity.
1/4 tsp Red Pepper Flakes (optional): For those who enjoy a gentle kick of heat to balance the sweetness.
2 Bay Leaves: Infuses the simmering stew with a subtle, herbal, almost minty aroma.
1 tsp Salt (or to taste): Enhances all the other flavors in the pot.
1/2 tsp Black Pepper (or to taste): Adds a touch of sharp, woody spice.
1 cup Frozen Peas or Corn (optional): Added at the end for a pop of color, sweetness, and texture.
1/4 cup Fresh Parsley or Cilantro, chopped: For a fresh, bright finish that cuts through the richness of the stew.

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Instructions

Sauté the Aromatics: Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil. Once the oil is shimmering, add the diced yellow onion, carrots, and celery (this combination is known as a mirepoix). Sauté for 7-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This step is crucial as it builds the first layer of flavor.
Add the Garlic: Add the minced garlic to the pot and cook for another minute until it becomes fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly during this step.
Brown the Turkey: If using ground turkey, add it to the pot with the vegetables. Use a wooden spoon or spatula to break it up into smaller pieces. Cook for 8-10 minutes, stirring occasionally, until it is browned all over and cooked through. If you are using leftover cooked turkey, skip this step and add the shredded turkey later in step 6.
Bloom the Spices: Drain any excess fat from the pot if necessary. Sprinkle the smoked paprika, ground cumin, ground cinnamon, red pepper flakes (if using), salt, and black pepper over the cooked turkey and vegetables. Stir continuously for about 1 minute. This process, known as “blooming,” toasts the spices and intensifies their flavor and aroma, releasing their essential oils directly into the stew’s base.
Deglaze the Pot: Pour in about half a cup of the chicken or turkey broth. Use your spoon to scrape up any browned bits (fond) stuck to the bottom of the pot. These little bits are packed with concentrated flavor and are essential for a rich, deep-tasting stew.
Combine and Simmer: Add the remaining broth, the undrained can of diced tomatoes, the cubed sweet potatoes, and the bay leaves to the pot. If you are using pre-cooked, shredded turkey, add it now. Stir everything together until well combined.
Bring to a Boil and Reduce: Increase the heat to high and bring the stew to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. The stew should be at a gentle, steady simmer, not a rolling boil.
Check for Doneness: After 25 minutes, carefully remove the lid and check the sweet potatoes. They should be tender enough to be easily pierced with a fork. If they are still firm, cover the pot and simmer for another 5-10 minutes.
Final Touches: Remove the pot from the heat and discard the bay leaves. If you’re using frozen peas or corn, stir them in now. The residual heat from the stew will cook them perfectly in just a few minutes, preserving their bright color and texture.
Rest and Serve: Let the stew rest for 5-10 minutes before serving. This allows the flavors to meld together even more. Ladle the hot stew into bowls and garnish generously with fresh, chopped parsley or cilantro.

Nutrition

Serving Size: one normal portion
Calories: 420
Fiber: 9g
Protein: 32g