Spicy Turkey and Lima Bean Stew with Huacatay, Lime, and Sweet Potato Crisp

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the sweet potato slices with 1 tablespoon vegetable oil, a pinch of salt, and a pinch of black pepper. Arrange them on a parchment-lined tray in a single layer and bake for 15 to 18 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp around the edges. Set aside.

2. 2

   Season the turkey with 1 teaspoon salt, black pepper, and ground cumin. Heat 1 tablespoon vegetable oil in a wide skillet or shallow pot over medium-high heat and brown the turkey for 4 to 5 minutes, stirring to sear it on all sides. Remove and reserve.

3. 3

   In the same skillet, add the remaining 1 tablespoon vegetable oil and cook the red onion for 5 minutes over medium heat until softened. Add the garlic, ají amarillo paste, and ají panca paste; cook 2 minutes more, stirring so the pastes fry gently without burning.

4. 4

   Add the dried oregano, pour in the hot chicken stock, and scrape the bottom of the pan to release the browned bits. Add the cooked lima beans and let the mixture simmer gently for 8 minutes over medium-low heat so the sauce thickens slightly.

5. 5

   Return the turkey to the skillet and cook for 6 to 8 minutes over medium-low heat until cooked through and juicy. Stir in the evaporated milk and mix well. Cook 3 minutes more without letting it boil vigorously.

6. 6

   Turn off the heat and add the fresh huacatay and lime juice. Taste and adjust with the remaining salt if needed. The sauce should be creamy, aromatic, and gently spicy.

7. 7

   Serve the turkey and lima bean stew very hot, finish with crumbled fresh cheese on top, and place the crisp sweet potato shard over each portion just before serving.