Gochujang Turkey Sweet Potatoes

Method

1. 1

   Place a rack in middle of oven; preheat to 400°. Arrange 4 medium sweet potatoes (1¼–1½ lb.), scrubbed, on a parchment-lined rimmed baking sheet; drizzle lightly with extra-virgin olive oil and turn to coat; season with kosher salt. Roast sweet potatoes until very tender, 50–60 minutes.

2. 2

   Meanwhile, heat 2 Tbsp. extra-virgin olive oil in large skillet over medium-high. Add 1 large onion, finely chopped, 1 medium green bell pepper, ribs and seeds removed, finely chopped, 6 garlic cloves, finely chopped, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring often, until onion is golden around edges and softened, 8–10 minutes.

3. 3

   Add 1 lb. ground turkey to pan. Mix into vegetables, then spread out in an even layer. Cook, undisturbed, until almost cooked through, about 5 minutes. Add ¼ cup double-concentrated tomato paste, 2 Tbsp. gochujang (Korean hot pepper paste), 1 Tbsp. soy sauce, 1 Tbsp. toasted sesame oil, and 1 tsp. honey; cook, stirring often, until tomato paste is deepened in color, about 5 minutes. Add 1 cup water and cook, stirring often, until liquid is reduced by about half and mixture looks saucy.

4. 4

   Transfer sweet potatoes to a platter, split lengthwise with a small knife (don’t cut all the way through), and open up like a book. Using a fork, lightly mash flesh, making sure to keep skins intact; season lightly with salt.

5. 5

   Spoon turkey mixture over sweet potato halves. Top with 4 scallions, thinly sliced on a diagonal, and ½ cup coarsely chopped cilantro. Drizzle lightly with more sesame oil. Serve with lime wedges for squeezing over. Do Ahead: Sweet potatoes can be roasted 4 days ahead; transfer to an airtight container. Cover and chill. Turkey mixture can be made 4 days ahead; transfer to a separate airtight container. Cover and chill.

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