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

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Place the sweet potato on a baking tray, toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper, and roast for 30 to 35 minutes until very tender.

2. 2

   While the sweet potato roasts, heat 2 tablespoons olive oil in a wide skillet over medium heat. Add the white onion and green bell pepper and cook for 5 to 7 minutes until softened.

3. 3

   Add half of the chopped garlic to the skillet and cook for 30 seconds, stirring so it becomes fragrant without burning.

4. 4

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

5. 5

   Add the ground cumin, dried oregano, remaining salt, and black pepper. Stir well to distribute the seasonings.

6. 6

   Add the tomato paste and cook for 1 minute. Then pour in the dry white wine and scrape the bottom of the skillet to deglaze.

7. 7

   Add the crushed tomato, chicken broth, green olives, raisins, bay leaf, orange juice, and apple cider vinegar. Stir and bring to a gentle simmer.

8. 8

   Lower the heat to medium-low and cook the picadillo for 18 to 20 minutes, stirring occasionally, until the sauce thickens and the turkey is juicy. Remove the bay leaf.

9. 9

   Remove the sweet potato from the oven. Place it in a bowl and mash with the remaining chopped garlic and 1 tablespoon olive oil until rustic in texture. Adjust salt and pepper to taste.

10. 10

    Serve the hot picadillo over or alongside the garlic sweet potato and finish with chopped fresh parsley on top.