I’m always looking for a way to use all the turkey after Thanksgiving. This is such a delicious way to use up your holiday leftovers, and something all your loved ones will enjoy. Nick and I have really enjoyed this dish for breakfast, lunch, AND dinner. It is just one of those dishes that tastes even better the next day. Enjoy!
3 tablespoons grass-fed butter, coconut oil or avocado oil
4 cups cooked shredded turkey or cooked ground turkey
2 large sweet potatoes, shredded ( l like to use white hannah sweet potatoes)
2 teaspoons Himalayan pink salt
2 teaspoons coriander
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
pinch cayenne pepper optional
In a heavy duty pot, melt your grass-fed butter or coconut oil, or heat your avocado oil.
Add shredded sweet potato, salt to the pot and gently saute for about 10 minutes. Stir constantly.
Add all the spices and the cooked turkey. Stir and continue to heat. Serve.