Cuban Turkey Picadillo with Olives, Golden Raisins, and Garlic Sweet Potato

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the sweet potato on a baking sheet and toss it with 1 tablespoon olive oil, half of the garlic, 1/2 teaspoon salt, and a pinch of black pepper. Spread in a single layer.

2. 2

   Roast the sweet potato for 30 to 35 minutes at 220°C / 425°F, turning halfway through, until tender inside and browned around the edges.

3. 3

   Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and green bell pepper and cook for 5 to 6 minutes until softened.

4. 4

   Add the remaining garlic, ground cumin, dried oregano, sweet paprika, and cinnamon. Cook for 30 seconds, stirring, until fragrant.

5. 5

   Add the ground turkey and cook for 6 to 8 minutes, breaking it up with a spoon, until it loses its pink color and begins to brown lightly.

6. 6

   Stir in the crushed tomato, tomato paste, green olives, golden raisins, bay leaf, white wine vinegar, orange juice, remaining salt, and the rest of the black pepper. Mix well.

7. 7

   Lower the heat to medium-low and cook the picadillo for 15 to 18 minutes, stirring occasionally, until the sauce thickens and the flavors come together. Remove the bay leaf.

8. 8

   Taste and adjust salt or pepper if needed. Stir in the fresh parsley just before serving.

9. 9

   Serve the hot picadillo with the garlic-roasted sweet potato on the side. If desired, fold some of the sweet potato into the sauce on the plate to soak up the juices.