Preheat oven to 425F.
Wash and pat dry the potatoes then poke all over with a fork. Place on a sheet tray and bake for 50-60 minutes or until soft. When you insert a knife it should easily pierce through.
While the potatoes roast make the filling. Bring a large, 12-inch, nonstick skillet up to heat over medium. Add in 2 tbsp. EVOO and then add in all of the sliced mushrooms in a flat layer. Bump the heat up to medium high and cook the mushrooms, undisturbed, for 5 minutes. Stir and let sit undisturbed for another 5 minutes. Continue this until they have softened and turned golden brown, about 12 minutes total. Season with salt and pepper.
Turn the heat to medium and add in the garlic, sauté for 2 minutes then add in ground turkey breaking it up with a spoon. Cook for 8-10 minutes or until cooked through and golden brown then season with more salt and pepper.
Turn the heat down to low and add in the coconut milk, dijon, sage and rosemary. Stir together then simmer until thickened, about 8-10 minutes. Taste for seasoning, adding more salt or pepper if needed.
5 minutes before you’re ready to serve add in the broccoli and cook until bright green and tender crisp. If the mixture looks too thick add 1/2 cup of water to thin it back out. Lastly wilt in the spinach, about 2 minutes.
To serve cut 1 sweet potato in half lengthwise and using a fork, fluff up the potato leaving the skin intact. Season with a sprinkle of salt and pepper then fill with the turkey mixture. Continue with remaining potatoes.
Recipe Courtesy of Megan Mitchell
As seen on Food Network Kitchen