Sweet Potato Turkey Stew

 Sweet Potato Turkey Stew. YUM!

Sweet Potato Turkey Stew. YUM!

To set the scene: Conor and I had just gotten back from a gorgeous autumn weekend in Indiana visiting friends and family. It was just the perfect time to be there. All of the leaves were changing and we spent time in Brown County, which is known for their dazzling fall. This was our third week of marriage, so everything may have seemed even more romantic and wonderful for that reason too. :) 


I was feeling super #basic, and wanted to keep the autumn feeling going. Since I’m not all about #PSLs- I decided to make this perfect fall dish.  I already had all of the ingredients for sweet potato turkey stew, which I originally found on Oh Sweet Basil.

 Here we are supporting a local brewery. Everything in moderation!

Here we are supporting a local brewery. Everything in moderation!

I don’t typically advocate for eating in front of the TV, but we had DVRed Hocus Pocus, so it was necessary. We lit our new pumpkin candle, and it was just magical. The stew was so warming and nutrient-loaded. It really took my happiness to the next level.

{Side note: you should know that I am a ridiculous nerd. I watch and reread Harry Potter more often than any full grown adult should ever admit to. I love all things magic. Practical Magic with Nicole Kidman and Sandra Bullock was my favorite movie when I was 13. Hocus Pocus is a classic, and a great deviation for me around Halloween. Conor can only watch HP so many times! But really though-he is a trooper.}

I used olive oil (instead of butter) and coconut milk instead of conventional. These swaps make the dish #paleo approved. Recipe below!


  • 1 large sweet potato, baked then peeled (about 400 for 45 minutes or in the microwave on a paper towel for 6 minutes)
  • 3 cups chicken or vegetable broth (I used vegetable and chicken to use up what I already had opened)
  • 1 tablespoon olive oil or butter
  • 1 large carrot, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped (original called for half red/half yellow pepper, but I was being frugal, so only used 1 red pepper)
  • 1/2 pound lean ground turkey (freeze any excess!)
  • 1 large apple, peeled and chopped
  • 1 cup coconut milk (unsweetened)
  • 1/4 teaspoon-ish pumpkin pie spice (I used liberally)
  • salt to taste
  • cayenne pepper (optional- but really adds some nice heat!)


Blend broth and sweet potato, puree until smooth. Set aside.

Heat a large pot with olive oil over medium heat . Add the carrots, peppers, and zucchini and sauté until tender, about 5 minutes. Add the ground turkey and apple and cook through, about 5-8 more minutes (Note: if you are working with frozen turkey, this will take longer).

Once everything is cooked through and tender, add the puree and coconut milk to the pot, stir gently. Add the spices and turn down to simmer. You can simmer very low all day or just for 30 minutes prior to serving. Salt and pepper to taste.