Brazilian Turkey Fricassee with Corn, Hearts of Palm, and Crispy Sweet Potato Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking dish about 33 x 23 cm / 13 x 9 inches with a little of the olive oil.

2. 2

   Season the turkey with 1 teaspoon of the salt, black pepper, sweet paprika, ground cumin, and lime juice. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

3. 3

   In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the turkey and brown for 5 to 6 minutes, stirring, until it is no longer pink. Transfer to a plate.

4. 4

   In the same skillet, add the butter and the remaining tablespoon of olive oil. Add the onion and cook for 4 minutes until translucent. Add the garlic and cook 30 seconds more.

5. 5

   Add the sweet corn, crushed tomatoes, and chicken broth. Cook for 5 minutes over medium heat. Transfer this mixture to a blender with the milk and blend until creamy. Return the sauce to the skillet.

6. 6

   Add the requeijão to the skillet and stir until melted, then add the browned turkey and the hearts of palm. Cook for 4 to 5 minutes over medium-low heat until the sauce thickens slightly. Taste and adjust with the remaining salt if needed.

7. 7

   Turn off the heat and stir in the parsley and chives. Pour everything into the prepared baking dish and spread the shredded mozzarella evenly over the top.

8. 8

   Squeeze the grated sweet potato very well with your hands or in a clean towel to remove excess moisture. Scatter the sweet potato over the mozzarella in an even, loose layer without packing it down too tightly so it crisps up.

9. 9

   Bake for 25 minutes at 220 °C / 425 °F, or until the sweet potato is golden around the edges and the sauce is bubbling. If you want deeper color, broil for 2 to 3 additional minutes, watching closely.

10. 10

    Let rest for 5 minutes before serving so the sauce can settle and the crust keeps its texture. Serve hot.