Gochujang Turkey Sweet Potatoes
1 hr 10 min4 servings
Roasted sweet potatoes split and topped with a spiced ground turkey and gochujang sauce, finished with scallions and cilantro.
| prepPreheat oven to 400°F / 200°C | |||||
| prepLine a rimmed baking sheet with parchment paper | |||||
| 4 medium sweet potatoes (1¼–1½ lb.), scrubbed | Roast sweet potatoes 400°F / 200°C, 50–60 min | Split potatoes, mash flesh lightly, season with salt | Spoon turkey mixture over potatoes, top with scallions & cilantro | ||
| 2 Tbsp. / 30 ml extra-virgin olive oil, plus more for drizzling | |||||
| 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more | |||||
| 1 large onion, finely chopped | Cook onion, pepper & garlic until golden, 8–10 min | Add turkey, cook undisturbed 5 min | Stir in tomato paste, gochujang, soy sauce, sesame oil & honey, 5 min | Add water, simmer until reduced by half | |
| 1 medium green bell pepper, ribs and seeds removed, finely chopped | |||||
| 6 garlic cloves, finely chopped | |||||
| 1 lb. / 450 g ground turkey | |||||
| 60 g double-concentrated tomato paste | |||||
| 2 Tbsp. / 30 g gochujang (Korean hot pepper paste) | |||||
| 1 Tbsp. / 15 ml soy sauce | |||||
| 1 Tbsp. / 15 ml toasted sesame oil, plus more for drizzling | |||||
| 1 tsp. honey | |||||
| 240 ml water | |||||
| 4 scallions, thinly sliced on a diagonal | |||||
| 15 g coarsely chopped cilantro | |||||
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