Preheat oven to 400°F. Bake sweet potatoes for 45 minutes on a foil-lined baking sheet, or until tender. Allow to cool for a few minutes; peel.
Place the sweet potatoes in a large bowl and add the nutmeg, butter, and Monterey Jack cheese. Whip until creamy and smooth. Salt and pepper to taste and set aside.
In a large pan, heat olive oil over medium-high heat. Add the ground turkey and cook, breaking apart with a wooden spoon, for 4-5 minutes. Stir in the mirepoix (carrots, celery, onions) along with salt and pepper, and 1/2 cup water. Cover and cook over medium heat, stirring once or twice, for about 6-7 minutes, adding more water if necessary. Uncover and stir in the ground curry, peas, and Worcestershire sauce. Cook for 2 minutes, then remove from heat. Add 1 1/2 cups of grated Extra Sharp Tillamook Cheddar Cheese.
Place mixture in a 9x13 pan (prepared with cooking spray). Spread potatoes over the mixture; sprinkle with nutmeg.
Bake, uncovered, at 350°F for 25 minutes. Sprinkle the top with the remaining 1/2 cup Extra Sharp Tillamook Cheddar Cheese; bake another 5-7 minutes.
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