I have definitely been on a sweet potato kick lately. The recipe for Turkey-Thyme Meatloaf Patties with Mashed Sweet Potatoes comes from the November issue of Everyday With Rachael Ray is is written by my second favorite recipe author - Tracey Seaman. Just like with Rachael, Tracey has never let me down with one of her recipes. Maybe someday I will start an Everything Tracey Seaman blog....
This recipe is just plain good. It's from the 30 minute meals section of the magazine and it delivers on that promise. My sweet potatoes turned out watery when I followed the instructions, so I let them sit over some medium- low heat for a little while and they turned out great.
My husband deemed this one of his favorite Rachael Ray meals, although he pretty much says that about every meal. See why I keep cooking for him? Here's the recipe with my comments in brackets:
4 large sweet potatoes (about 3 pounds), peeled and thickly sliced
1 1/4 pounds ground turkey [This is the standard size in my grocery store.]
2/3 cup breadcrumbs (a couple of generous handfuls)
2 scallions, white and green parts only, finely chopped [Okay, I sorta don't get this instruction because "white and green parts only" applies to the whole scallion, doesn't it? Other than the root part, I guess. I just used the white part.]
1/3 cup finely chopped flat-leaf parsley (a generous handful)
2 tablespoons fresh thyme leaves, chopped
1 large egg
1 teaspoon whole milk or half-and-half
1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
1 small red onion or 1 large shallot, chopped
Juice of 1 orange plus 2 teaspoons grated peel
1 tablespoon flour
2 cups chicken broth
1/4 cup brown sugar
1/4 cup ketchup [I don't do ketchup, so I used tomato sauce instead. I know it probably doesn't make a difference, but I couldn't eat it if I knew there was ketchup in the recipe. I never said I was normal.]
1 tablespoon spicy mustard
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce
1. In a deep pot, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. Drain.
2. While the potatoes are working, in a bowl, season the turkey with salt and pepper. Add the breadcrumbs, scallions, parsley and thyme. In a small bowl, beat the egg with the milk; mix into the turkey mixture. Shape the meat into 4 oval patties about 1 inch thick. In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook, turning once, until browned, about 15 minutes.
3. In a medium saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 6 minutes. Add the orange peel and season with salt and pepper. Sprinkle the flour on the red onion and cook for 1 minute, then whisk in 3/4 cup chicken broth and the orange juice; cook until thickened, 30 seconds. Whisk in 2 tablespoons brown sugar, the ketchup, mustard, Worcestershire sauce and hot sauce. Lower the heat and simmer for 5 minutes.
4. Mash the potatoes with 1 to 1 1/4 cups 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.