Turkey And Sweet Potato Wraps Recipes

Steps:

• For the sweet potato hummus: Preheat the oven to 400 degrees F.
• Wrap the sweet potatoes together in a foil packet. Place the packet on a baking sheet. Roast until the potatoes are very tender, about 45 minutes. Allow the sweet potatoes to cool, then scrape the flesh out of the skins. Discard the skins and set the sweet potatoes aside to prepare the hummus.
• Add the chickpeas, sweet potato, lemon juice, tahini and garlic to the bowl of a large food processor. Pulse until it becomes a smooth puree, 1 to 2 minutes. With the machine on, drizzle in the olive oil. Season with the salt and freshly cracked black pepper to taste. Store, refrigerated, in an airtight container, for 1 to 2 weeks.
• For the power wraps: Place 1 tortilla on a work surface. Spread about 2 tablespoons sweet potato hummus around the tortilla, leaving a 1-inch border clear of hummus.
• Shingle 3 leaves of butter lettuce over half of the tortilla. Place 3 slices of smoked turkey breast on top of the lettuce leaves, in a shingled layer. Stack the cucumber and red bell pepper in a 1-inch log down the center of the turkey breast. Sprinkle with some salt and pepper.
• Working with the half of the tortilla that is covered in turkey and vegetables, roll the tortilla up like a burrito, to create a tight log.
• Repeat this process to make 3 more wraps. Slice each wrap into eight 1-inch rounds (like sushi). Serve chilled, cut-side up.

Steps:

• In a large saucepan, place onion, sweet potato, chicken broth, celery, salt, sage, and pepper, and bring to a simmer over medium heat, and cook 10 minutes, or until vegetables are softened.
• Stir turkey and stuffing mix into vegetable mixture and heat on mediumm for 5 minutes, stirring often, or until heated through and mixture has thickened.
• Heat 1 tortilla in a dry skillet over medium heat and sprinkle with 1/4 cup of cheese and top with 1/2 cup of the filling.
• Allow cheese to melt for 10 seconds and remove from skillet.
• Fold in two opposite sides of tortilla one inch each, and roll up.
• Repeat with remaining tortillas.
• Place seam side down on serving plate .
• Top with jalapeno peppers.

Steps:

• Preheat oven to 400 degrees. In a small bowl, mix rosemary, paprika, 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, lime juice, and 4 teaspoons oil; rub all over turkey. Leaving space between them, place both halves in the center of a large rimmed baking sheet.
• Brush cut sides of sweet potatoes with remaining 2 teaspoons oil; place, cut side down, on sheet with turkey. Roast until an instant-read thermometer inserted in the center of each breast half registers 160 degrees, about 50 minutes (potatoes should be tender). Let stand 10 minutes, loosely tented with aluminum foil to keep warm (temperature will rise by 5 degrees).
• Cut one breast half into thick slices (reserve remaining turkey; see step 4). Cut potato halves into wedges. Transfer turkey slices and potatoes to a serving platter, drizzling turkey with any juices from baking sheet. (Optional: Serve with Sauteed Escarole.)
• Cool remaining turkey completely. Divide leftovers evenly between 2 airtight containers, or wrap in plastic, and refrigerate.

Steps:

• Layer sweet potatoes and turkey in 4- to 5-quart slow cooker. Mix remaining ingredients except beans until smooth. Pour over turkey.
• Cover and cook on high heat setting 1 hour. Reduce heat to low heat setting. Cook 5 hours. Stir in beans. Cover and cook 1 to 2 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut.
• Remove turkey and vegetables from slow cooker with slotted spoon. Stir sauce. Serve sauce with turkey and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Steps:

• Heat gravy in a small saucepan until hot, about 2 minutes. Cut sweet potato across into thin 1/4-inch slices. Place slices on a plate, sprinkle with 1 tbsp water, cover loosely with plastic wrap and microwave 6 to 7 minutes or until very soft. Split rolls in half and pour 2 tbsp gravy on each half and sprinkle sage on top. Divide turkey into 4 equal portions and place on the bottom half of rolls. Top with sweet potato slices. Spread cranberry sauce over the top half of rolls and close the sandwiches. Add salt and pepper to taste and serve.

Steps:

• In a large skillet, cook turkey, onion, shallot and garlic over medium heat until turkey is no longer pink and vegetables are tender, 8-10 minutes, breaking up turkey into crumbles; drain. Add tomato paste; cook and stir 1 minute longer., Add sweet potato, broth, smoked paprika, salt and pepper. Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, about 10 minutes, stirring occasionally. Add kale and red pepper flakes; cook and stir until kale is wilted, about 2 minutes. Serve with avocado and if desired, mint. Freeze option: Freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with avocado and, if desired, mint.