Sweet Potato Turkey Stew
Sweet potatoes and turkey aren't just for Thanksgiving. Make this satisfying vegetable-filled stew any time of year for a sweet, satisfying and filling treat.
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Measuring spoon
- Measuring cup
- Mixing bowl
- Whisk
- Wooden spoon
- Spoon
- Stove
- Oven
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 large onion, thinly sliced
- 2 bell peppers, 1 green and 1 yellow, thinly sliced
- 2 garlic cloves, minced
- 1 stalk celery, diced
- 2 carrot, peeled and thinly sliced
- 1 sweet potato, peeled and cut into 1 inch cubes
- 2 pounds skinless boneless turkey thighs, or breast, cut into 1 inch pieces
- 1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes 28 oz
- 1 tablespoon paprika
- Salt
- black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon chopped fresh rosemary
- 2 teaspoons cornstarch
- 3/4 cup plain yogurt *
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