DO-AHEAD TIP: Refrigerate turkey and sweet potato mixture for 1 hour (see recipe).
Melt 1 tablespoon of coconut oil in a large skillet over medium heat.
Add sweet potato and onion; cook for 10 minutes or until sweet potato is tender and onion is translucent.
In a large bowl, combine remaining ingredients (onion through flour) along with sweet potato and onion mixture. Cover bowl with plastic wrap and refrigerate for 1 hour.
Remove from refrigerator and form mixture into patties.
Melt remaining coconut oil in a large skillet over medium heat. Add patties; cook for 10 minutes per
side or until ground turkey is no longer pink in the center. Serve warm.
Notes
SERVING SUGGESTION: Grated Beet Salad: Grate washed and peeled beets into a bowl; drizzle with a little rice vinegar, lime juice and extra virgin olive oil. Salt and pepper to taste then toss well and serve.NUTRITION: 362 Calories; 22g Fat (54.4% calories from fat); 25g Protein; 17g Carbohydrate; 5g Dietary Fiber; 143mg Cholesterol; 171mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.