{"id":8421,"date":"2025-10-14T02:28:30","date_gmt":"2025-10-14T02:28:30","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8421"},"modified":"2025-10-14T02:31:06","modified_gmt":"2025-10-14T02:31:06","slug":"gochujang-turkey-sweet-potatoes","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/gochujang-turkey-sweet-potatoes\/","title":{"rendered":"Gochujang Turkey Sweet Potatoes"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Gochujang Turkey Sweet Potatoes<\/span><\/h2>\n
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This is a versatile dinner that can be dressed up, down, and sideways depending on who you\u2019re 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. Swap in harissa paste or Thai red curry paste for the gochujang. In the spirit of meal prepping, consider doubling the meat mixture and freezing half as a gift to your future self.<\/span><\/div>\n
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Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Millie Peartree – Bob Appetit<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> medium<\/span> sweet potatoes<\/span> (1\u00bc\u20131\u00bd lb.), scrubbed<\/span><\/li>
  • 2<\/span> Tbsp.<\/span> extra-virgin olive oil<\/span> plus more for drizzling<\/span><\/li>
  • 1<\/span> tsp.<\/span> Diamond Crystal or \u00bd tsp. Morton kosher salt<\/span> plus more<\/span><\/li>
  • 1<\/span> large<\/span> onion<\/span> finely chopped<\/span><\/li>
  • 1<\/span> medium<\/span> green bell pepper<\/span> ribs and seeds removed, finely chopped<\/span><\/li>
  • 6<\/span> cloves<\/span> garlic<\/span> finely chopped<\/span><\/li>
  • 1<\/span> lb.<\/span> ground turkey<\/span><\/li>
  • \u00bc<\/span> cup<\/span> double-concentrated tomato paste<\/span><\/li>
  • 2<\/span> Tbsp.<\/span> gochujang<\/span> (Korean hot pepper paste)<\/span><\/li>
  • 1<\/span> Tbsp.<\/span> soy sauce<\/span><\/li>
  • 1<\/span> Tbsp.<\/span> toasted sesame oil<\/span> plus more for drizzling<\/span><\/li>
  • 1<\/span> tsp.<\/span> honey<\/span><\/li>
  • 4<\/span> scallions<\/span> thinly sliced on a diagonal<\/span><\/li>
  • \u00bd<\/span> cup<\/span> coarsely chopped cilantro<\/span><\/li>
  • Lime wedges<\/span> for serving<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Place a rack in middle of oven; preheat to 400\u00b0. Arrange 4 medium sweet potatoes (1\u00bc\u20131\u00bd lb.), scrubbed<\/strong>, on a parchment-lined rimmed baking sheet; drizzle lightly with extra-virgin olive oil<\/strong> and turn to coat; season with kosher salt<\/strong>. Roast sweet potatoes until very tender, 50\u201360 minutes.<\/span><\/div><\/li>
    • Meanwhile, heat 2 Tbsp. extra-virgin olive oil<\/strong> 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 \u00bd tsp. Morton kosher salt<\/strong> and cook, stirring often, until onion is golden around edges and softened, 8\u201310 minutes.<\/span><\/div><\/li>
    • Add 1 lb. ground turkey<\/strong> to pan. Mix into vegetables, then spread out in an even layer. Cook, undisturbed, until almost cooked through, about 5 minutes. Add \u00bc 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<\/strong>; cook, stirring often, until tomato paste is deepened in color, about 5 minutes. Add 1 cup water<\/strong> and cook, stirring often, until liquid is reduced by about half and mixture looks saucy.<\/span><\/div><\/li>
    • Transfer sweet potatoes to a platter, split lengthwise with a small knife (don\u2019t 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.<\/div><\/li>
    • Spoon turkey mixture over sweet potato halves. Top with 4 scallions, thinly sliced on a diagonal<\/strong>, and \u00bd cup coarsely chopped cilantro<\/strong>. Drizzle lightly with more sesame oil. Serve with lime wedges<\/strong> for squeezing over.<\/span><\/div><\/li>
    • Do Ahead<\/strong>: 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.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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