Stuffed Sweet Potatoes with Turkey (Print Version)
# Ingredients:
→ Sweet Potato Base
01 -
4 medium sweet potatoes
02 -
1/3 teaspoon ground cumin
03 -
1 teaspoon avocado or olive oil
04 -
Salt and pepper to taste
→ Turkey Filling
05 -
1 pound lean ground turkey
06 -
1 tablespoon olive oil
07 -
2 cloves garlic, finely chopped
08 -
1 teaspoon ground cumin
09 -
1 teaspoon paprika
10 -
1 teaspoon dried oregano
11 -
1 teaspoon chili powder
12 -
Salt and pepper to taste
→ Vegetables and Beans
13 -
1 cup diced canned tomatoes with juice
14 -
1 medium zucchini, grated
15 -
1 large handful fresh spinach, chopped
16 -
1 cup black beans, rinsed and drained (optional)
17 -
1 cup corn kernels (optional)
→ Toppings
18 -
1 cup cheddar cheese, freshly grated
19 -
2 green onions, thinly sliced
20 -
Salsa for serving
21 -
Plain Greek yogurt for serving
# Instructions:
01 -
Choose your method: For microwave, pierce potatoes and cook 3 minutes per side until tender. For oven method, bake at 425°F for 45-50 minutes on a foil-lined sheet. Let cool either way.
02 -
Once cooled, split potatoes lengthwise and carefully scoop out the flesh, keeping skins intact. Mash the flesh with olive oil and cumin in a bowl.
03 -
Sauté garlic in olive oil until fragrant, then add turkey and brown it. Stir in all spices, then add tomatoes, beans, corn, zucchini, and spinach. Cook until everything is heated through and well combined.
04 -
Fill potato skins with the mashed sweet potato mixture, top with generous portions of the turkey filling, and sprinkle with cheese.
05 -
Broil for 6-8 minutes until cheese is bubbly and golden. Top with green onions, salsa, and a dollop of Greek yogurt before serving.
# Notes:
01 -
Can be made ahead up to the broiling step
02 -
Microwave method is much quicker than oven method
03 -
Great for meal prep and reheating