Ingredients
Vivian Howard’s Recipe from Deep Run Roots
Sweet Potato Parmesan Topping
- 4 -5 Medium Sweet Potatoes
- 1/4 Cup brown Sugar
- 4 Tbs. Butter
- 1/2 Tsp. Salt
- 2/3 Cup of Grated Parmigiano Reggiano
Turkey Filling
- 3 Tbs. Extra Virgin Olive Oil, divided
- 2 Medium Yellow Onions, Diced
- 2 Tsp. Salt, Divided
- 3 Cups of Quarted Button Mushrooms
- 3 Lbs. Ground Turkey
- 1 Tbs. Minced Garlic
- 1 Tsp. Ground Chipotle Powder
- 2 Tsp. Smoked Paprika
- 2 Tsp. Turmeric
- 2 Tsp. Ground Cumin
- 8 Ounces Tomato Sauce
- 8 Ounces Water
- 10 Ounces Frozen Spinach
Jan’s Adaptations of Vivian’s Recipe
- No Mushroom
- Added Bell Pepper
- Substitute Green Beans for Spinach
- Substitute Tomato Paste for Tomato Sauce
Vivian Howard’s Recipe from Deep Run Roots
Make the Topping
- Peel the sweet potatoes and cut into 2 inch chunks
- Place potatoes in a medium saucepan
- Cover them with water and bring to a boil, reduce and simmer until potatoes are very tender.
- Drain the potatoes and return them to the pot. Place the pan over low heat add brown sugar butter and salt. Using a fork or device of your choice, mash the potatoes so that they are nearly smooth and the butter and sugar are fully incorporated. Set aside.
Jan’s Adaptation
I did not cook down the sugar, butter and salt.
Make the Filling
- In a 12 inch saute pan or dutch oven, heat 1 tbs. of olive oil over medium heat.
- Add the onions and 1 tsp of salt.
- Sweat for about 5 minutes or until the onions are translucent.
- Push the onions to the edge of the pan and force them into a tight mound.
- Add the remaining olive oil and the mushrooms.
- Allow them to sit and caramelize in the hot pot for about 1 minute. (resist the urge to shake the mushrooms around, as you are trying to develop flavor by letting them brown,
- after 2 minutes stir together the onions and the turkey and begin to break it up with a spatula.
- Season the turkey with the remaining salt, garlic, chipotle powder, paprika, turmeric and cumin.
- Allow the turkey to brown and the spices to toast. This will take about 4 minutes.
- Stir in the onion mixture, tomato sauce, water and spinach. Let this all cook down until it’s very thick and saucy.
- Remove from the heat
Jan’s Adaptation
I did not use the mushrooms or spinach
Assemble and Bake
- Preheat your oven to 350 F.
- Spread the turkey mixture onto the bottom of a 9×11 inch baking dish, a 12 inch cast iron skillet or 8 8oz. ramekins.
- Spoon the sweet potato over the top in an even layer. Sprinkle the sweet potato with the Parmigiano- Reggiano cheese.
- Bake for 1 hour uncovered.
- Allow to cool about 10 minutes before serving
Jan’s Adaptation
I added a layer of canned green beans between the turkey and sweet potato
Watch How To Make It
