Ingredients
Sweet Potato Base:
- 1 cup +2 tablespoons coconut cream (divided)
- 2/3 cup homemade chicken broth
- 1 1/2 teaspoons dried thyme leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon truffle salt, divided
- 8 ounces white sweet potato, peeled and thinly sliced
- 1 tablespoon arrowroot starch
Mushrooms & Turkey:
- 1 tablespoon olive oil
- 1/3 cup diced shallot
- 5 cloves garlic, chopped
- 5 ounces oyster mushrooms
- 4 ounces sliced baby bella mushrooms
- 8 ounces pre-cooked smoked turkey or chicken breast, chopped
- chopped parsley for serving
Instructions
For sweet potato base:
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Combine 1 cup coconut cream, broth, thyme, garlic and onion powder, ¼ teaspoon truffle salt, and sweet potatoes in a small saucepan. Ensure the sweet potatoes are covered with the liquid as much as possible.
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Bring to a boil over medium-high heat and cook uncovered for 4 to 5 minutes until potatoes are tender.
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Remove from heat.
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In a small dish, whisk together arrowroot and remaining 2 tablespoons coconut cream. Stir into the saucepan along with the remaining ¼ teaspoon truffle salt /continuously for 1 to 2 minutes to thicken the liquid.
For mushrooms & turkey:
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Meanwhile, cook the mushrooms while the potatoes are boiling.
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Heat olive oil in a large skillet over medium-high heat. Add shallot, garlic, and truffle salt and cook for 1 minute until fragrant ensuring you do not burn the garlic.
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Add mushrooms to the skillet and cook for 4 to 5 minutes until tender, stirring every couple minutes. Add turkey or chicken to the pan to warm.
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Remove from heat.
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Stir in contents from the small saucepan and mix gently and continuously until the entire mixture has thickened to a creamy and thick consistency, about 1 to 2 minutes. If you have reintroduced black pepper, add some fresh cracker pepper now.
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Serve sprinkled with chopped parsley with a simple green salad on the side.