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  • 1 sweet potato, peeled & cut into 1cm cubes
  • 2 tsp olive oil
  • 1 small shallot, or small piece of onion, finely chopped
  • 115 g minced turkey
  • 2 handfuls of baby spinach leaves, washed but not dried


  1. Put the sweet potato in a steamer and steam for about 6 minutes, until tender. Remove from steamer and reserve steaming water.
  2. Meanwhile, heat the oil in a large frying pan or wok, add the chopped shallot and turkey and stir-fry for 2 to 3 minutes, until the turkey is browned and crumbly.
  3. Add the spinach and sauté for a further 2-3 minutes, until wilted.
  4. Add the cooked potato and 4 tbsp of the steaming water. Cover and simmer gently for 5 minutes.
  5. Put the contents of the pan in a blender and blend until smooth or your desired consistency. Thin with a little of the steaming water, if necessary.
  6. Cool quickly then chill.
  7. Freeze in individual portions and defrost overnight in the fridge. Heat in a saucepan or microwave until piping hot then allow to cool slightly. Check temperature before serving.
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