Turkey picadillo stew with capers and raisins over roasted sweet potato

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkey picadillo stew with capers and raisins over roasted sweet potato

Turkey picadillo stew with capers and raisins over roasted sweet potato

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Spicy, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 520 Calories/Serving

30–45 Minutes

Looking for a warm, daydream-worthy meal? Then this picadillo is for you. It’s a Cuban-inspired stew made with your choice of protein, sweet raisins, briny capers, tangy olives, and our secret sauce. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic sweet potato
  • 1 organic yellow onion
  • 2 tablespoons capers
  • 1 ounce pitted Castelvetrano olives
  • Your choice of protein
  • Sunbasket picadillo sauce base (tomatoes - garlic - sweet smoked paprika - tomato paste - balsamic vinegar - extra virgin olive oil - onion powder - kosher salt - dried oregano - cayenne - black pepper - dried thyme)
  • ¼ cup raisins
  • 1 bay leaf

Nutrition per serving

Calories 520, Total Fat 27g (35% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 690mg (30% DV), Total Carb. 48g (17% DV), Fiber 8g (29% DV), Total Sugars 22g (Incl. 0g Added Sugars, 0% DV), Protein 25g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and roast the sweet potato

Heat the oven to 425°F.

  • Scrub or peel the sweet potato. Cut the potato into 1-inch pieces.

On a sheet pan, drizzle the sweet potato with 1 to 2 tablespoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, stirring halfway through, until the potato is tender and lightly browned, 20 to 25 minutes. Meanwhile, start the picadillo.


Prep the onion, capers, and olives

  • Peel and coarsely chop the onion.
  • Rinse the capers.
  • Thinly slice the olives crosswise, checking for any pits.


Prep your protein

  • Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.


Cook the picadillo

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add your protein and cook, stirring and breaking up the ground meat if using, until the protein is lightly browned but not yet cooked through, 2 to 3 minutes. 

Add the capers, picadillo sauce base, raisins, bay leaf, and ½ cup [1 cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until your protein is cooked through and the sauce has thickened slightly, 2 to 3 minutes. Stir in the olives and cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper. Discard the bay leaf.


Transfer the sweet potato to individual bowls, top with the picadillo, and serve.

Kids Can!
  • Scrub the sweet potato.
  • Toss the sweet potato with oil and seasonings.
  • Rinse the capers.
  • Measure the water for the picadillo.
  • Time the cooking.