2 medium sweet potatoes, peeled and cut into 1/2 inch pieces
1 medium apple, peeled and cut into 1/2 inch pieces
1/2 cup non-fat greek yogurt
1 teaspoon lemon juice
1 Tbsp. grape seed oil
1 medium onion, chopped
3 cups diced, cooked, skinless turkey or chicken
1 tsp. dried thyme or 1 tbsp. fresh chopped thyme
1/2 tsp. salt
freshly ground pepper, to taste
- Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for 3 minutes. Add apple and cook until everything is just tender, but not mushy, 2 to 3 minutes longer. Drain.
- Transfer 1 cup of the mixture to a large bowl; mash. Stir in greek yogurt and lemon juice. Add the remaining unmashed mixture and stir gently to mix. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add turkey (or chicken), thyme, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.
- Add the reserved sweet potato mixture to the pan; stir to mix. Press on the hash with a wide metal spatula; cook until the bottom is lightly browned, about 3-5 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 3-5 minutes longer (after the bottom gets nice and brown I like to stick mine under the broiler to get the top nice and crispy instead of cutting it up and flipping it). Serve immediately.
Serves 6 ( 1 1/4 cup servings)
Nutrition Information( 1 1/4 cup serving):
Per serving: 214 calories; 7 g fat ( 2 g sat , 3 g mono ); 56 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 23 g protein; 2 g fiber; 262 mg sodium; 475 mg potassium.