1mediumsweet potatopeeled and cut into ½-inch cubes
½cupsliced green olives with pimento
Splash of red wine vinegar or to tasteif needed
½teaspooncrushed red pepper flakesoptional
Freshly ground black pepper
Heat olive oil over medium-high heat in a large skillet or saute pan.
Add the onion, reduce heat to medium-low and cook for 4-5 minutes or until beginning to soften.
Add the green bell pepper and continue cooking for another 3-4 minutes or until beginning to soften.
Add the ground turkey. Increase heat to medium-high and brown well, breaking up the meat into small pieces as you go until no longer pink.
Add the salt, garlic, oregano, cumin and bay leaf. Stir to coat the turkey evenly with the seasonings.
Add the wine. Bring to a boil and cook until the wine is almost evaporated.
Add the chicken broth, tomatoes, sweet potatoes and raisins.
Simmer 20-25 minutes or until liquid has reduced and sweet potatoes are tender.
Add the olives, capers and heat through.
Taste and add red wine vinegar if needed.
Remove bay leaf.
Add crushed red pepper flakes and freshly ground black pepper if desired.
Whether to add the red wine vinegar will depend upon the wine used and the acidity of the tomatoes.SUBSTITUTIONS: Can also use ground chicken or beef.SLOW-COOKER INSTRUCTIONS: Get everything prepped to the point of simmering then cool and refrigerate for next-day slow cooking or transfer to a slow cooker. Cook on HIGH for 4-5 hours or LOW for 6-8 hours. Add the olives, capers and red wine vinegar before serving. Remove the bay leaf.FREEZER-FRIENDLY: If you intend to freeze the picadillo, undercook the sweet potatoes by a few minutes and leave it a bit more saucy. Cool completely then store in an airtight container. Thaw in the refrigerator then reheat in the oven or toaster oven at 350 degrees.REHEATING LEFTOVERS: Add a little water or broth. Reheat in the oven or toaster oven at 350 degrees. Can also be microwaved.