Description
Savor this delicious and healthy Turkey Taco Stuffed Sweet Potatoes recipe, combining tender microwave-cooked sweet potatoes with a flavorful lean ground turkey taco filling, finished with melted pepper jack cheese – perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes
- 1 teaspoon olive oil
- 1 1/4 teaspoons ground cumin (divided)
- 3/8 teaspoon salt (divided as 1/4 + 1/8 teaspoon)
- 3/8 teaspoon ground pepper (divided as 1/4 + 1/8 teaspoon)
Turkey Taco Filling
- 3/4 pound lean ground turkey
- 4 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/4 cup canned crushed tomatoes
Topping
- 1/4 cup grated pepper jack cheese
Instructions
- Prepare the Sweet Potatoes: Pierce sweet potatoes several times with a fork and microwave on high for 8-10 minutes until soft and tender. Let them cool slightly to handle safely.
- Mash Sweet Potato Flesh: Cut cooked sweet potatoes in half lengthwise, scoop out the flesh into a bowl, and mash with olive oil, 1 teaspoon of cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground pepper to create a flavorful base.
- Cook the Turkey Filling: Heat a skillet over medium heat and brown the ground turkey. Add minced garlic, chili powder, dried oregano, paprika, remaining 1/4 teaspoon cumin, 1/8 teaspoon salt, 1/8 teaspoon pepper, and crushed tomatoes. Stir well and cook for about one minute to combine flavors.
- Assemble and Broil: Fill the hollowed sweet potato skins with the turkey mixture. Sprinkle grated pepper jack cheese on top and place under the broiler for approximately 30 seconds or until the cheese is melted and bubbly.
Notes
- You can substitute ground turkey with lean ground chicken or beef if preferred.
- Adjust the chili powder and paprika to increase or reduce spiciness.
- Microwave times may vary depending on the size and power of your microwave.
- For a softer skin, cover the sweet potatoes with a damp paper towel while microwaving.
- Leftover stuffing can be refrigerated for up to 2 days and reheated before serving.
