medium sweet potatoes
(16-ounce) package JENNIE-O® Lean Ground Turkey
red bell pepper, diced
carrot, peeled and diced
(10-ounce) packages salsa
(15-ounce) can no salt added tomato sauce
tablespoons apple cider vinegar
tablespoon honey mustard
tablespoon tomato paste
teaspoon garlic powder
salt, if desired
freshly ground pepper, if desired
cup chopped flat leaf parsley
Heat oven to 375°F.
Cut sweet potatoes lengthwise. Place on baking sheet lined with foil cut side down.
Bake 25 minutes or until soft.
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add bell pepper and carrot. Cook 5 minutes or until softened.
Add salsa, tomato sauce, vinegar, honey mustard, tomato paste, water and honey. Season with garlic powder and salt and pepper, if desired. Cook 5 minutes or until thickened.
Scrape the potato with a fork to loosen the potato inside the skin.
Scoop 1 heaping ladle of the turkey mixture over the potato. Garnish with parsley.