Cooking Kosher | Ground turkey and sweet potato casserole


Jordan Palmer & Howard Wasserman

The Hebrew word “kosher” means fit or proper as it relates to Jewish dietary law. Kosher foods are permitted to be eaten and can be used as ingredients in the production of additional food items.

And when it comes to Kosher cooking, there is a lot to learn, a lot to share, a lot to try, and a lot to eat. The St. Louis Jewish Light is partnering with a fun Facebook group called Adventures In Kosher Cooking and its admin Howard Wasserman to provide more insight and especially more recipes to those of you looking to keep your kosher choices abundant.

Ground Turkey and sweet potato casserole on cauliflower rice! | Howard Wasserman


  • 1 tablespoon extra virgin olive oil
  • 1 pound organic extra-lean ground beef
  • 1 garlic clove minced
  • ½ cup onions diced (cut very small)
  • ½ cup red bell peppers diced
  • 2½ cups sweet potatoes diced
  • 3/4 cup beef broth or water
  • 1 medium zucchini quartered
  • 1 teaspoon Dijon mustard
  • ⅓ cup tomato passata or tomato sauce of your choice
  • ½ teaspoon dried oregano
  • ⅛ teaspoon crushed red pepper optional
Salt and freshly ground black pepper to taste
Fresh parsley chopped, for garnishing


  • In a cast-iron skillet, heat the olive oil over medium-high heat.
  • Add the ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally, and cook for about 7 minutes until the meat is no longer pink. Remove the meat from the pan, and set it aside.
  • Add the onions, red bell peppers to the same skillet, and cook for 3-4 minutes or until the onions are soft. If necessary, add a little bit of olive oil to help sauté the veggies.
  • Add the sweet potatoes and beef broth. Cook for 5-6 minutes. Put a lid on the skillet. The steam will help cook the sweet potatoes faster. Stir occasionally.
  • Add the zucchini, and cook for 3 minutes.
  • Return the ground beef to the skillet, and mix everything together.
  • Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
  • Garnish with fresh parsley, optional.

Learn more about Kosher cooking by joining the Adventures In Kosher Cooking Facebook group