turkey satay jacket sweet potatoes

  • 4 x 350g sweet potatoes (kumara)
  • 2 teaspoons extra virgin olive oil
  • 2 cloves garlic, crushed
  • 500g turkey mince
  • ⅓ cup (45g) salted peanuts, chopped
  • 3 green onions (scallions), shredded
  • micro (baby) coriander (cilantro), to serve

satay sauce

  • ⅓ cup (95g) natural smooth peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon finely grated ginger
  • ½ cup (125ml) water
  • 1½ tablespoons honey
  1. Preheat oven to 220°C (425°F). Wrap each sweet potato in aluminium foil and place on a large oven tray. Cook, turning halfway, for 1 hour or until tender.
  2. While the potatoes are cooking, make the satay sauce. Place the peanut butter, soy sauce, ginger, water and honey in a medium bowl and stir well to combine. Set aside.
  3. Heat the oil in a large frying pan over high heat. Add the garlic and turkey and cook, stirring occasionally, for 8 minutes or until lightly browned. Add half the satay sauce and half the peanut and stir to combine. 
  4. Cut the potatoes in half lengthways and divide between 4 plates. Divide the turkey mixture between the potatoes. Top with the remaining satay sauce, remaining peanut and the onion and coriander to serve.  Serves 4.
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