Published: by Absolutely Recipes, in the recipes category.

Sweet Potato Casserole With Tomato And Eggplant Recipe.

Ingredients:

For the Casserole
1 LB Ground Turkey
1 Sweet Potato (Peeled and Spiralized)
1 Eggplant (Sliced 1/2" Thick)
1/4 Cup Red Onion (Finely Chopped)
3 Cloves Garlic (Minced)
1 (15 Oz) Can Diced Tomatoes (Drained)
1 (8 Oz) Can Tomato Paste
1/2 TSP Salt
1/2 TSP Ground Black Pepper
1/4 TSP Chili Powder
1/4 TSP Ground Cumin
1/4 TSP Dried Oregano
1/4 TSP Ground Cardamom
1/4 TSP Dried Tarragon
For the Sauce
1 1/2 TBSP Olive Oil
1 Cup Almond Milk (Unsweetened)
1 TBSP Almond Flour
1 TBSP Coconut Flour

Recipe Instructions:

Preheat oven to 350 degrees and spray a casserole dish with nonstick cooking spray.
Heat a large non-stick over medium heat and add ground turkey, garlic and onion cooking until browned, breaking up the turkey meat as it browns.
Add in the tomato paste and tomatoes and combine with the turkey.
Add sweet potatoes cooking until slightly softened, about 5-7 minutes.
Place the chopped eggplant in a bowl with all seasonings and toss to combine.
Put the eggplant on the bottom of the casserole dish and top with turkey and sweet potato mixture.
Place in the oven and bake for 15 minutes.
While baking, make the sauce by adding olive oil with almond and coconut flours to a small pot and bringing it to a boil.
Stir mixture for 1 minute until it thickens then reduce to medium high heat and slowly start to add the almond milk to the pan whisking as it is added.
Continue whisking another 10 minutes until the sauce reduces to half.
Remove the casserole from the oven and top with the sauce from the pot.
Place the casserole back in the oven to cook another 40-45 minutes until the top of the casserole has turned golden brown.
Remove from the oven, top with a little more tarragon, slice into 6 servings and serve immediately.

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