This is a Gluten Free Recipe
Nutritional Information
| Calories | 430 | Fat | 11g |
| Protein | 30g | Cholesterol | 100mg |
| Carbohydrates | 49g | Sodium | 940mg |
| Fiber | 5g | Saturated Fat | 3g |
| Sugars | 33g |
Ingredients
4 medium sweet potatoes
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
1 red bell pepper, diced
1 carrot, peeled and diced
2 (10-ounce) packages WHOLLY™ Roasted Tomato Salsa
1 (15-ounce) can no salt added tomato sauce
2 tablespoons apple cider vinegar
1 tablespoon honey mustard
1 tablespoon tomato paste
½ cup water
1 teaspoon honey
1 teaspoon garlic powder
salt, if desired
freshly ground pepper, if desired
½ cup chopped flat leaf parsley
Directions
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.
Cook turkey as specified on the package. 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.
Always cook to an internal temperature of 165°F.
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