Ingredients

• 1 medium sweet potato

• 1-1/2 pounds ground turkey breast

• 1/2 white onion, sliced into quarter rounds

• 2 diced jalapeño, seeds and membrane removed

• 2 cloves of garlic

• 2 tablespoons olive oil, plus 1 tablespoon

• 1 teaspoon kosher salt, plus 1-1/2 teaspoon

• 1/2 teaspoon ground pepper, plus 1 teaspoon

• 1/2 teaspoon cinnamon

• 1/2 teaspoon chili powder

• 1 teaspoon cumin

• 2 teaspoons oregano

Toppings for Tacos

• sliced radishes

• sliced avocado

• sliced San Marzano tomatoes

• iceberg lettuce

• cilantro

• pepper jack cheese

Directions

Peel the sweet potato. Grate on a box grater. Slice onion and mince garlic. Add shredded sweet potato, onions, garlic, and diced jalapeño to two tablespoons olive oil and sauteé. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon pepper over sweet potato mixture and cook together until shredded sweet potatoes and onion start to soften.  Remove from pan.

Add 1 tablespoon olive oil into pan you cooked potato mixture in.  Add ground turkey to oil and cook until crumbly and cooked through. Add 1-1/2 teaspoon salt and 1/2 teaspoon pepper, along with cinnamon, chili powder, cumin and oregano.  Cook together for a couple minutes and add potato, onion, jalapeño and garlic back to the pan incorporating it in with the meat.  Cook together for a few minutes.  Heat your taco shells for about 35 seconds in the microwave (you can also heat them in the oven if you’d prefer).

Stuff taco shells as you like.  I started with lettuce on the bottom, then meat/sweet potato mixture, radishes, tomatoes, avocado, cilantro and pepper jack cheese. Enjoy!

Until next time, Kris