Cuban Turkey Picadillo with Roasted Sweet Potato and Cumin Olives

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the sweet potato on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 30 to 35 minutes, turning halfway through, until tender and golden at the edges.

2. 2

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

3. 3

   Add the garlic, ground cumin, and dried oregano. Cook for 30 seconds, stirring, until fragrant but not browned.

4. 4

   Add the ground turkey and 3/4 teaspoon salt. Cook for 6 to 8 minutes, breaking it up with a spoon, until no pink remains and it starts to lightly brown.

5. 5

   Add the crushed tomato, tomato paste, green olives, raisins, sour orange juice, white vinegar, bay leaf, and the remaining black pepper. Stir well to combine everything.

6. 6

   Lower the heat to medium-low and cook for 15 to 18 minutes, stirring occasionally, until the sauce thickens and the picadillo is moist but not watery. Taste and adjust with the remaining salt if needed.

7. 7

   Remove the bay leaf. Add the fresh parsley and stir gently.

8. 8

   Serve the hot picadillo over the roasted sweet potato. If desired, spoon some of the skillet juices over the top just before serving.