Turkey and Sweet Potato Hash

By Tonya_Speed

NUTRITION per serving: 197 Calories; 2g Fat; 31g Protein; 12g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 85mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable. Points: 4

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 medium apple, peeled, cored and cut into 1/2-inch pieces
• 1/2 cup low fat sour cream
• 1 teaspoon lemon juice
• Water/oil mixture
• 1 medium onion, chopped
• 3 cups cooked, diced skinless turkey breast
• 1 teaspoon dried thyme
• Black pepper, to taste

Preparation

Step 1

Place sweet potatoes in a medium saucepan with a tight-fitting lid; cover with water and bring to a boil; reduce heat, cover and simmer for 3 minutes. Add apple and cook until mixture is just tender, but not mushy (2 to 3 minutes longer); drain. Transfer 1 cup of sweet potato mixture to a large bowl and mash; stir in sour cream and lemon juice. Add remaining un-mashed sweet potato mixture and stir gently to mix; set aside. Heat water/oil mixture in a skillet over medium heat; add onion and cook, stirring often, until softened, 2 to 3 minutes. Add turkey, thyme and pepper; cook, stirring occasionally, until heated through, about 2 minutes. Add reserved sweet potato mixture to the skillet; gently stir to blend well. Press down on the hash with a wide metal spatula and cook until the bottom is lightly browned, about 3 minutes. Cut the hash into several rough sections, turn and cook until the undersides are browned, about 3 minutes longer. Serve immediately.

SERVING SUGGESTION: A spinach salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: No changes necessary.