Adapted from Rachel Ray
4 large sweet potatoes, peeled, sliced
1 pound ground turkey
Sea salt and pepper
2/3 cup breadcrumbs or almond meal
2 green onions, minced
1/3 cup parsley, finely chopped
1 teaspoon thyme
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 small red onion, diced small
Juice and finely grated peel of 1 orange
1 tablespoon flour
1 3/4 cups chicken broth, divided
4 tablespoons brown sugar, divided
1/4 cup ketchup
1 tablespoon spicy mustard
1 tablespoon Worcestershire sauce
- Boil the sweet potatoes in salted water until tender, about 15 minutes. Drain.
- Meanwhile, in a bowl, add turkey and season with salt and pepper. Add breadcrumbs, green onions, parsley, thyme and egg and mix well. Shape the meat into four oval patties. In a large skillet, heat oil over medium-high heat. Add patties and cook, turning once, until browned and cooked through, about 15 minutes.
- In a medium saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the orange peel and season with salt and pepper. Sprinkle the flour over red onion and cook for 1 minute, stirring, then whisk in 1 cup chicken broth and the orange juice; cook until thickened, about 1 minutes. Whisk in 2 tablespoons brown sugar, ketchup, mustard, and Worcestershire sauce. Lower heat and simmer for 5 minutes.
- Mash the potatoes with remaining 3/4 cup chicken broth. Stir in the remaining 2 tablespoons brown sugar; season with salt and pepper. Serve with the turkey patties and the gravy on top.