Turkey Stuffed Sweet Potatoes
A hearty and nutrient-packed dish combining roasted sweet potatoes with a savory ground turkey mixture, perfect for both busy weeknights and laid-back dinners.
Ingredients
For the sweet potatoes
- 3-4 pieces sweet potatoes These will serve as the edible bowls for your stuffing.
- 1 tbsp olive oil A healthy fat that enhances the flavor and helps in roasting.
For the filling
- 1 cup chopped yellow onion Adds sweetness and depth to the filling.
- 5 cloves chopped garlic Infuses your dish with wonderful aroma and flavor.
- 1 lb ground turkey The main protein component of your stuffing.
- 1 tbsp chili powder Adds a warm, spicy touch.
- 2 tsp kosher salt Essential for seasoning throughout the cooking process.
- 2 tsp ground cumin Provides a warm, earthy flavor.
- 1 tsp paprika Contributes a mild sweetness and lovely color.
- 1/2 tsp ground pepper Offers a touch of heat.
- 2 cups cauliflower rice Adds bulk and nutrients while keeping it light.
- 1 can black beans, drained and rinsed For added protein and texture.
- 1 can diced fire-roasted tomatoes Brings moisture and flavor to the mix.
- 1 cup shredded cheddar cheese Melts beautifully on top for richness.
For garnish (optional)
- 1 avocado sliced Adds a creamy texture.
- 1/4 cup cilantro Offers a burst of freshness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut sweet potatoes in half lengthwise and rub them with olive oil.
- Place them cut-side down on the baking sheet and roast for about 25 minutes, until tender.
- Allow the sweet potatoes to cool slightly after roasting.
Make the filling
- Reduce your oven temperature to 350°F (175°C).
- In a large pan over medium heat, add a splash of olive oil and sauté the chopped yellow onions for about 5 minutes until translucent.
- Add in the chopped garlic and cook for another 3 minutes.
- Introduce the ground turkey and brown it evenly, breaking it apart with a spatula.
- Season with kosher salt, ground cumin, chili powder, paprika, and ground pepper.
- Stir well to incorporate the spices.
- Add the cauliflower rice, cover the pan and cook for about 10 minutes.
- Fold in the black beans and diced fire-roasted tomatoes and cook until the cauliflower rice has softened.
Assembly
- Scoop out a portion of the flesh from the sweet potatoes, mixing it with the turkey filling.
- Refill the sweet potato skins with the mixture and top with shredded cheddar cheese.
- Carefully place the stuffed sweet potatoes back in the oven for about another 5 minutes until the cheese is melted and bubbly.
Serving
- Garnish with avocado slices and a sprinkle of cilantro if desired.
- Serve immediately and enjoy!
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Notes
These stuffed sweet potatoes can be made ahead and stored. Leftovers can be stored in an airtight container in the refrigerator for 3-5 days.