Paleo Turkey Sweet Potato Casserole With Eggplant and Tomato

Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square pan with cooking spray.

Heat a large skillet over medium heat. Add ground turkey onion and garlic; cook and stir until turkey is browned 5 to 10 minutes. Stir in diced tomatoes and tomato paste. Add sweet potatoes; cook and stir until slightly softened about 5 minutes.

Combine eggplant 1/2 teaspoon tarragon flakes salt pepper chili powder cumin oregano and cardamom in a bowl; toss until eggplant is coated.

Layer coated eggplant on the bottom of the prepared pan; top with turkey mixture.

Bake casserole in the preheated oven until sweet potatoes are lightly browned about 15 minutes.

Heat a saucepan over high heat. Add olive oil almond flour and coconut flour; cook and stir until mixture thickens about 1 minute. Reduce heat to medium-high. Whisk in almond milk slowly until combined. Cook continuing to whisk until sauce is reduced by half about 10 minutes.

Remove casserole from the oven; cover with sauce.

Bake in the preheated oven until the top of the casserole has browned 40 to 45 minutes. Top with remaining 1/2 teaspoon tarragon. Slice into 6 pieces with a sharp knife.