Turkey and Tahini Stuffed Sweet Potatoes

Ingredients

• Sweet potato

  Raw, unprepared

  4 sweetpotato, 5" long or 520g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  3 cloves, minced or 9g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Clarified Butter

  Ghee - Trader Joe's

  3 tsp or 15g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  4 tbsp or 60g

• Water

  Plain, clean water

  4 tbsp or 59g

• Garlic

  Raw

  1 cloves, minced or 3g

• Lemon juice

  Raw

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Parsley

  Raw

  2 tbsp or 8g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

Directions

1. Preheat the oven to 400°F.
2. Prick the sweet potatoes several times with a fork and lightly rub with olive oil. Roast them directly on the oven rack for 50-60 minutes, until extremely tender.
3. Meanwhile, heat the ghee in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 6-7 minutes.
4. Add the minced garlic and cook until fragrant, about 30 seconds.
5. Mix in the ground turkey, cumin, cinnamon, coriander, turmeric, salt, and pepper. Cook until the turkey is browned and no longer pink, about 8-9 minutes.
6. In a separate mixing bowl, whisk together all the tahini dressing ingredients, adding more warm water if necessary until the desired consistency is reached.
7. Remove the potatoes from the oven, and carefully cut them in half. Stuff with the turkey mixture and top with a generous amount of tahini dressing, parsley, and sesame seeds. Serve and enjoy!