Gochujang Turkey Sweet Potatoes
This is a versatile dinner that can be dressed up, down, and sideways depending on who you’re feeding. Set out sour cream, yogurt, or shredded cheese as additional toppers for the sweet potatoes. Put the meat mixture between toasted buns for a version of Sloppy Joes.
Ingredients · Servings 4
- 4 medium sweet potatoes (1¼–1½ lb.), scrubbed
- 2 Tbsp. 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
- 1 medium green bell pepper, ribs and seeds removed, finely chopped
- 6 garlic cloves, finely chopped
- 1 lb. ground turkey
- ¼ cup double-concentrated tomato paste
- 2 Tbsp. gochujang (Korean hot pepper paste)
- 1 Tbsp. soy sauce
- 1 Tbsp. toasted sesame oil, plus more for drizzling
- 1 tsp. honey
- 4 scallions, thinly sliced on a diagonal
- ½ cup coarsely chopped cilantro
- Lime wedges (for serving)
Method · 1 h
- Place a rack in middle of oven; preheat to 400°. Arrange 4 medium sweet potatoes (1¼–1½ lb.), scrubbed, on a parchment-lined rimmed baking sheet; drizzle lightly with extra-virgin olive oil and turn to coat; season with kosher salt. Roast sweet potatoes until very tender, 50–60 minutes.
- Meanwhile, heat 2 Tbsp. extra-virgin olive oil in large skillet over medium-high. Add 1 large onion, finely chopped, 1 medium green bell pepper, ribs and seeds removed, finely chopped, 6 garlic cloves, finely chopped, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring often, until onion is golden around edges and softened, 8–10 minutes.
- Add 1 lb. ground turkey to pan. Mix into vegetables, then spread out in an even layer. Cook, undisturbed, until almost cooked through, about 5 minutes. Add ¼ cup double-concentrated tomato paste, 2 Tbsp. gochujang (Korean hot pepper paste), 1 Tbsp. soy sauce, 1 Tbsp. toasted sesame oil, and 1 tsp. honey; cook, stirring often, until tomato paste is deepened in color, about 5 minutes. Add 1 cup water and cook, stirring often, until liquid is reduced by about half and mixture looks saucy.
- Transfer sweet potatoes to a platter, split lengthwise with a small knife (don’t cut all the way through), and open up like a book. Using a fork, lightly mash flesh, making sure to keep skins intact; season lightly with salt.
- Spoon turkey mixture over sweet potato halves. Top with 4 scallions, thinly sliced on a diagonal, and ½ cup coarsely chopped cilantro. Drizzle lightly with more sesame oil. Serve with lime wedges for squeezing over. Do Ahead: Sweet potatoes can be roasted 4 days ahead; transfer to an airtight container. Cover and chill. Turkey mixture can be made 4 days ahead; transfer to a separate airtight container. Cover and chill.