Meat and (Sweet) Potatoes

Cook the ground turkey, onion, and bell pepper together over medium heat in a large skillet until the turkey is done (no longer pink). I’ve used red and green bell peppers, and both taste great. If a lot of grease cooks out of the meat, drain it off.

Scrub the potato and then slice it into 1/8 to 1/4 inch thick slices. I prefer to leave the skin on; just cut out the bad spots. Add the potato, glog, allspice, black pepper, and salt to the meat skillet, cover, and cook on medium-low until the potatoes are tender (approximately 30 minutes). Cooking time will vary depending on how tender you like your potatoes.