Turkey and Sweet Potato Skillet

Instructions

1. Step 1

   Use the vegetable peeler to peel the sweet potato, then use the chef's knife on the cutting board to dice it into 1.5 cm cubes. Dice the onion and mince the garlic on the same cutting board.

   Cookware: Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Heat the skillet over medium heat, add 15.0 ml olive oil and 2.0 gr salt, then add the ground turkey. Brown for 8 minutes, breaking it apart with the wooden spoon, until no pink remains and the juices are clear.

   Timer: 8 min (scalable)

   Ingredients used: 600.0 gr Ground Turkey, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: skillet — medium heat, wooden spoon

3. Step 3

   Add 15.0 ml olive oil, the onion, and the garlic to the browned turkey. Saute over medium heat for 5 minutes with the wooden spoon, until the onion softens and the garlic smells fragrant.

   Timer: 5 min (scalable)

   Ingredients used: 3.0 clove Garlic, 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet — medium heat, wooden spoon

4. Step 4

   Stir in the sweet potato, chicken stock, smoked paprika, and ground cumin, retaining all the chicken stock in the skillet. Cover with the skillet lid and simmer over medium-low heat for 18 minutes, until the sweet potato cubes are fork-tender.

   Timer: 18 min (scalable)

   Ingredients used: 240.0 ml Chicken Stock, 4.0 gr Ground Cumin, 5.0 gr Smoked Paprika, 700.0 gr Sweet Potato

   Cookware: skillet — medium-low heat, skillet lid — covered, wooden spoon

5. Step 5

   Remove the skillet lid and check the thickest portion with the food thermometer; the ground turkey must reach an internal temperature of 74°C, with no pink remaining. Wash and sanitize the wooden spoon, stir in the remaining 2.0 gr salt, turn off the heat, and serve from the skillet after a 2-minute rest.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Salt

   Cookware: Food Thermometer, skillet — off heat, skillet lid, wooden spoon — clean and sanitized