My friend, Erin, recently made “Zuchinni Boats” for dinner. I’d never had them, and they were dElicious! She is a mighty fine cook.
I was inspired by her little boats full of tasty sauteed goodness. So. Yesterday, while Andy and I relaxed at home watching the Winter Olympics in Sochi, I prepared for lunch, what I like to call Sweet Potato Canoes.
I kid you not, these took about 15 minutes to make. Because who’s got time to cook, when the Olympics are on?
- a couple long shaped sweet potatoes. washed & 90% baked in the microwave. (soft enough to scrape out some of the middle, but hard enough that they won’t fall apart when you cut them in thirds)
- a chopped tomato
- sliced mini red bell pepper
- shredded cheese (I used feta)
- ground turkey
- Cholula hot sauce
- red wine vinegar
- garlic powder
Cook the ground turkey on the stove top. Add a little of each: broth, red wine vinegar, honey, garlic powder, salt and pepper. A few drops of Cholula is all it needs for a kick. (add to your preference!)
Taste it once it’s cooked and add more of each according to preference. Mine turned out a little tangy, sweet and salty, with a really mild heat from the Cholula.
Slice the sweet potatoes in thirds (long way). Scrape a middle “canoe” to fill it in with the goods.
I layered it first turkey, then tomato, bell pepper, and cheese.
(I did varieties: some tomato, some bell pepper)
Broil them for 5 minutes to brown the tops.
This is the moment when Andy came to the kitchen asking what on earth smelled so good, hah!
I’d love to hear if you try them, and what you think!
Enjoy the start of a new week, friends!
from my Tiny Kitchen,