INGREDIENTS
4 Medium Sweet Potatoes, cut into long wedges 1/2-inch thick
2 Tbs Olive oil, divided
1 Tsp Paprika, divided
Fresh Ground Pepper
1 (15-ounce) Can White Beans, rinsed and drained
12 Ounces 80/20 Lean Ground Turkey
1/4 Cup Fresh Parsley, chopped
1/4 Cup Fresh Tarragon, chopped
12 Large Butter Lettuce Leaves
Ketchup (optional)
Mustard (optional)
INSTRUCTIONS
Heat oven to 400° and line a sheet pan with parchment paper.
Toss sweet potato wedges with 1 tablespoon olive oil oil, 1/4 teaspoon paprika, and pepper. Arrange on sheet pan and roast 20 to 25 minutes, flipping halfway through, until wedges are soft and slightly browned.
In a medium bowl, thoroughly mash beans. Add turkey, parsley, tarragon, 1/4 tsp paprika, and pepper. Mix together well, then form 4 patties about 1 1/2 inches thick.
In a large oven-safe skillet over medium heat, heat remaining 1 tablespoon oil. Add turkey patties and cook until underside is golden brown, about 3 minutes. Flip and transfer skillet to oven.
Roast until patties are cooked through, about 15 minutes.
Wrap each patty in 3 lettuce leaves. Serve with sweet potato wedges, ketchup, and mustard.
NUTRITION PER SERVING
522 calories 21 g fat (6 g saturated) 53 g carbs 11 g sugar 10g fiber 33 g protein