Loaded Sweet Potatoes with Spicy Turkey

Preheat over to 400 degrees
Bake sweet potatoes on baking sheet for 60 minutes until soft. Remove from oven and set aside to let cool. While potatoes are baking I like to chop and measure out the rest of the ingredients.
Heat extra virgin olive oil over medium-high heat and add onion, bell pepper, and garlic. Cook 8 minutes.
Add turkey and stir to combine, then spread out in a thin layer and let cook undisturbed for 5 minutes.
Add gochujang sauce, tomato paste, sesame oil, soy sauce, and honey and stir to combine. Cook, stirring often, for 5 minutes.
Add 1 cup of water (carefully as it may splash). Cook stirring often until reduced by about half.
Cut sweet potatoes in half length-wise and using a fork gently mash the flesh, leaving the skins intact.
Scoop the turkey mixture onto the halved potatoes, sprinkle with sliced scallions, and squeeze fresh lemon juice over.

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