Grating sweet potato is a stealth way to cook it in a flash, making it a quick addition to loaves to up the nutritional ante. Quinoa flakes are a good gluten-free (and more nutritious!) alternative to standard bread crumbs when making loaves. However, you can also use pulverized oats or even gluten-free crackers.
1 Tbsp grapeseed oil or camelina oil
2 cups peeled and grated sweet potato
1 small yellow onion, diced
1 lb ground turkey
1 celery stalk, thinly sliced
1 large egg, lightly beaten
1 cup quinoa flakes
3 Tbsp unsalted tomato paste
2 Tbsp Worcestershire sauce
2 tsp Italian seasoning
2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Preheat oven to 350 F. and grease 9 x 5 inch loaf pan.
Heat oil in large skillet over medium heat. Add sweet potato and onion and cook until tender, about 6 minutes. Place potato mixture in large bowl and gently mix with turkey, celery, egg, quinoa flakes, tomato paste, Worcestershire sauce, Italian seasoning, garlic powder, salt, and pepper. Place mixture in loaf pan and spread out into an even layer.
Bake for 50 minutes, or until instant-read thermometer inserted into center reads 160 F. Allow to cool for 10 minutes before slicing.
Sweet Potato Turkey Loaf