Ingredients
1/4 cup parmesan cheese
6 ounces pesto (store-bought or homemade)
2 tablespoons olive oil
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon onion powder
1 pound ground turkey
1 tablespoon unsalted butter
4 cloves garlic, minced
12 ounces fresh green beans, cut into 1” pieces
1 red bell pepper, diced
1 yellow squash, sliced into half moons
1 zucchini, sliced into half moons
3 ears fresh corn
2 pounds sweet potatoes, peeled and cubed
Step by step
Preheat the oven to 350°F.
Rinse and chop the sweet potatoes, corn, zucchini, yellow squash, bell pepper, green beans, and garlic.
Transfer the sweet potatoes to a large pot and cover with water. Place the pot over high heat and bring to a boil. Boil 12-15 minutes until tender then drain. Set the other vegetables aside.
In the KitchenAid® Artisan® Mini Stand Mixer fitted with the flat beater, whip the sweet potatoes with the butter on high speed until fluffy. Transfer to a bowl and set aside. Wash out the bowl of the Mini Stand Mixer and flat beater. Reattach to the mixer.
In the bowl of the Mini Stand Mixer fitted with the flat beater, combine the ground turkey with the onion powder, salt, garlic powder, and black pepper. Mix on medium speed until just combined.
Drizzle the olive oil into a large skillet over medium-high heat. Add the corn, green beans, red pepper, zucchini, squash, and garlic. Sauté for 5-7 minutes until they start to soften. Push the vegetables to one side.
Add the ground turkey to the skillet and brown for another 5-7 minutes. Transfer this mixture to a 13″x10″ baking dish.
Drop spoonfuls of pesto evenly over the top of the mixture and top with the sweet potato mash.
Transfer the baking dish to the oven and bake for 15-20 minutes or until the top is just starting to crisp.
Remove and sprinkle with 1/4 cup parmesan cheese. Serve.