Ingredients

• 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 medium apple, cored and cut into 1/2-inch pieces
• 1/2 cup reduced-fat sour cream
• 1 teaspoon lemon juice
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 3 cups diced, cooked, skinless turkey, or chicken
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• 1/2 teaspoon salt
• Freshly ground pepper, to taste

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Cooking Directions

Step 1

Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for 3 minutes. Add apple and cook until everything is just tender, but not mushy, 2 to 3 minutes longer. Drain.

Step 2

Transfer 1 cup of the mixture to a large bowl; mash. Stir in sour cream and lemon juice. Add the remaining unmashed mixture and stir gently to mix. Set aside.

Step 3

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add turkey (or chicken), thyme, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.

Step 4

Add the reserved sweet potato mixture to the pan; stir to mix. Press on the hash with a wide metal spatula; cook until the bottom is lightly browned, about 3 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 3 minutes longer. Serve immediately.