Family Sweet Potato, Pulled Turkey and Green Bean Bake with Baked Cottage Cheese Cloud

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a baking tray and toss it with 15 ml (1 tbsp) olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 minutes, until very tender.

2. 2

   While the sweet potato roasts, heat a large skillet over medium heat. Add the remaining 15 ml (1 tbsp) olive oil and cook the onion for 5 minutes. Add the garlic and cook for 1 more minute.

3. 3

   Add the green beans, sweet paprika, oregano, the remaining 1 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Cook for 3 minutes, stirring.

4. 4

   Add the shredded turkey, crushed tomato, and broth. Cook for 8 to 10 minutes, until the filling is juicy but not watery. Remove from the heat.

5. 5

   Transfer the roasted sweet potato to a large bowl and mash it into a rustic puree. Spread this puree over the bottom of a roughly 23 x 33 cm (9 x 13 in) baking dish.

6. 6

   Spread the turkey and green bean mixture evenly over the sweet potato layer.

7. 7

   In another bowl, mix the cottage cheese with the egg, half of the shredded mozzarella, and the chives until thick and creamy. Spoon it over the filling and gently smooth it out.

8. 8

   Sprinkle the remaining mozzarella and the breadcrumbs on top to create a golden crust.

9. 9

   Bake at 200 °C / 400 °F for 25 minutes, until the top is bubbling and golden.

10. 10

    Let it rest for 10 minutes before serving so the bake can set and slice more neatly.