6-8 Sweet Potatoes(washed)
1lb of ground turkey
1 bag of fresh Brussel sprouts (washed)
1 red or yellow pepper(chopped)
1 head of garlic (crushed)
1 piece of fresh Turmeric(chopped)
1 small jar of Sun Dried Tomatoes in oil(pureed)
1/2 stick of butter
1/4 cup of Coconut Oil(softened)
1/2 cup of Olive oil
1 T of ground Cinnamon
1/2 cup of fresh Parmesagn Cheese
Salt and Pepper
Pre-heat oven to 350 degrees.
Wash and paper dry Sweet potatoes. Rub each Sweet potato with Coconut oil. Place in individual aluminum foil and seal securely from top and ends. Place on a cookie sheet and bake for 1 1/4 hours or until tender.
Wash Brussel sprouts and paper dry. Remove ends and cut in 1/4 and drizzle with Olive oil. Add salt and pepper to taste. Bake on 400 degrees for 45 minutes or until tender.
As the Brussel sprouts and Sweet potatoes bake, saute ground turkey, garlic, pepper, Turmeric and pureed Tomatoes in Olive oil. Season with your favorite seasonings. Place to the side.
Remove cooked Sweet potatoes and unwrap and cool for 5 minutes before cutting in half, lengthwise. Carefully scoop out Sweet potatoes without damaging skin. Place filling in a bowl and mix in butter and season with salt, pepper and cinnamon until well blended and smooth.
Fold in Sweet potato filling to seasoned ground Turkey and add to each Sweet Potato skins. Top with baked Brussel sprouts. Bake for 15 minutes. Remove from oven and enjoy!
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