Description
Deliciously wholesome ground turkey stuffed sweet potatoes featuring a blend of spices, sautéed vegetables, and optional beans and corn, topped with melted cheddar cheese and garnished with green onions, salsa, and Greek yogurt. A perfect easy-to-make, nutritious meal that combines lean protein and veggies inside a naturally sweet, creamy potato base.
Ingredients
Scale
Sweet Potatoes
- 4 medium Sweet Potatoes
Stuffing
- 1 lb Ground Turkey
- 1 tsp Ground Cumin
- 1 tbsp Olive Oil
- 2 cloves Garlic, minced
- 1 tsp Paprika
- 1 tsp Oregano
- 1 tsp Chili Powder
- 1 can (14.5 oz) Canned Diced Tomatoes, with juices
- 1 cup Zucchini, diced
- 2 cups Spinach
- 1 cup Black Beans (optional), rinsed and drained
- 1 cup Corn (optional)
Toppings
- 1 cup Cheddar Cheese, shredded
- 2 stalks Green Onions, sliced
- 1 cup Salsa
- 1 cup Greek Yogurt
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pierce each several times with a fork. Place them on a baking sheet and bake for about 40-50 minutes until tender and easily pierced with a fork.
- Cook the Ground Turkey: While the sweet potatoes bake, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the ground turkey, breaking it up with a spoon, and cook until browned and no longer pink, about 6-8 minutes.
- Add Seasonings and Vegetables: Stir in ground cumin, paprika, oregano, and chili powder. Mix well to coat the meat evenly with the spices. Add diced zucchini, canned diced tomatoes with their juices, black beans, and corn if using. Cook for another 5 minutes, allowing the flavors to meld and the zucchini to soften.
- Incorporate Spinach: Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Stir everything together, then remove from heat.
- Stuff the Sweet Potatoes: Once the sweet potatoes are baked and cool enough to handle, slice each in half lengthwise and gently scoop out a portion of the flesh, creating a cavity for the stuffing. Be careful to leave a thin layer to help the potatoes hold their shape.
- Fill and Top: Spoon the turkey and vegetable mixture into the sweet potato halves. Sprinkle shredded cheddar cheese generously on top of each stuffed potato.
- Bake to Melt Cheese: Return the stuffed sweet potatoes to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and sprinkle sliced green onions over the top. Serve each stuffed sweet potato with a dollop of Greek yogurt and a spoonful of salsa to add creaminess and a zesty kick.
Notes
- You can make this recipe vegetarian by omitting the ground turkey and adding more black beans or lentils.
- If you prefer a spicier dish, add some chopped jalapeños or extra chili powder.
- Sweet potatoes can also be cooked in the microwave for a quicker option; pierce and microwave on high for 8-10 minutes until tender.
- Leftovers keep well in the fridge for 3-4 days and reheat nicely in the oven or microwave.
- Use low-fat Greek yogurt to reduce fat content and keep it lighter.
