Peruvian Turkey Lomo Saltado with Golden Sweet Potato and Rocoto Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a tray and toss it with 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon cumin, and 1/2 teaspoon smoked paprika. Roast for 25 minutes, turning halfway through, until golden and tender.

2. 2

   While the sweet potato roasts, place the turkey in a bowl and mix it with 1 tablespoon soy sauce, half of the garlic, 1/4 teaspoon salt, and the black pepper. Let it rest for 10 minutes.

3. 3

   Make the rocoto cream by blending or mixing the Greek yogurt, rocoto pepper, lime juice, a pinch of salt, and 2 tablespoons cilantro until smooth and creamy. Chill until ready to use.

4. 4

   Heat a large skillet or wok over high heat for 2 minutes. Add 1 tablespoon vegetable oil and sear the turkey in batches for 2 to 3 minutes per batch, without moving it too much, until browned but still juicy. Remove and set aside.

5. 5

   In the same skillet, add the remaining tablespoon of vegetable oil, the red onion, and the rest of the garlic. Stir-fry for 1 minute over high heat. Add the tomato, the remaining cumin, and the remaining smoked paprika, and cook 1 minute more to keep the vegetables textured.

6. 6

   Return the turkey to the skillet, add the remaining soy sauce and red vinegar, and stir-fry for 1 to 2 minutes until everything is glossy and slightly saucy. Adjust salt if needed. Turn off the heat and fold in the remaining cilantro.

7. 7

   To serve, arrange the golden sweet potato on the base of each plate. Spoon the turkey stir-fry with onion and tomato over it, and finish with dollops of rocoto cream on top or on the side.