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- 4 medium sweet potatoes - 1 pound ground turkey - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon chili powder - Salt and pepper to taste - 1 cup black beans, drained and rinsed - 1 cup corn (canned or frozen) - 1 cup diced tomatoes (fresh or canned) - 1/4 cup chopped fresh cilantro - 1 avocado, diced (for topping) - Greek yogurt or sour cream (for serving) The sweet potatoes should be medium-sized, about 6-7 ounces each. Ground turkey comes in one-pound packs. For spices, one teaspoon is standard for most seasonings. Use half a teaspoon for stronger flavors like cumin and chili powder. The black beans and corn are measured in cups, which makes it easy. Fresh cilantro should be chopped finely, and the avocado is best when diced just before serving. Greek yogurt or sour cream adds creaminess and tang. If you want a vegetarian option, swap turkey for lentils or mushrooms. You can also use quinoa for added protein. For gluten-free folks, all ingredients are safe. If you're dairy-free, skip the Greek yogurt or use a plant-based alternative. If you dislike black beans, try kidney beans or chickpeas. {{ingredient_image_1}} First, set your oven to 400°F (200°C). Take four medium sweet potatoes and wrap each one in aluminum foil. This helps them cook evenly. Place the wrapped potatoes on a baking sheet. Roast them for about 45 to 60 minutes. Check if they are fork-tender. When done, remove them from the oven and let them cool for a few minutes. While the sweet potatoes cook, heat a large skillet on medium heat. Add one pound of ground turkey to the skillet. Cook it until it turns brown. Use a spatula to break it up into smaller pieces. This should take about 5 to 7 minutes. Then, mix in one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of smoked paprika, half a teaspoon of cumin, half a teaspoon of chili powder, and salt and pepper to taste. Stir well to combine all the flavors. Next, add one cup of drained and rinsed black beans, one cup of corn, and one cup of diced tomatoes. Stir everything together and let it simmer for about 5 to 7 minutes until it’s heated through. Once the sweet potatoes are cool, take one and cut it in half lengthwise. Gently scoop out a bit of the flesh to make room for the turkey filling. Be careful not to break the skin. Fill each half with the turkey mixture. Top it with diced avocado and chopped fresh cilantro for a fresh taste. Serve your stuffed sweet potatoes warm, adding a dollop of Greek yogurt or sour cream on top. Enjoy this easy and tasty meal! Roasting sweet potatoes is easy and fun. First, choose medium-sized sweet potatoes for even cooking. Wrap each sweet potato in aluminum foil. This keeps them moist. Place them on a baking sheet to catch any drips. Roast them at 400°F for 45-60 minutes. Check if they are fork-tender. If not, give them more time. Let them cool slightly before cutting. This makes them easier to handle. To make the turkey filling pop, use spices wisely. Garlic powder and onion powder add depth. Smoked paprika gives a nice smoky flavor. Cumin and chili powder bring warmth and a hint of heat. Don’t forget salt and pepper to taste. Adding black beans and corn boosts the filling's texture. Diced tomatoes add freshness and moisture. Simmer everything together for 5-7 minutes. This helps meld the flavors well. Serve the stuffed sweet potatoes warm for the best taste. Cut them in half and scoop out a bit of the flesh. This creates space for the turkey filling. Top each half with diced avocado for creaminess. Fresh cilantro adds a bright touch. For extra creaminess, add Greek yogurt or sour cream. Arrange them on a wooden platter for a beautiful display. Enjoy this meal with family and friends. Pro Tips Perfectly Roasted Sweet Potatoes: To achieve a creamy texture, ensure that your sweet potatoes are fork-tender by roasting them until they are completely soft. Flavor Boost: For an added depth of flavor, consider adding a splash of lime juice to the turkey mixture before serving. Customizable Fillings: Feel free to mix in other vegetables or spices to the turkey filling based on your preferences; bell peppers or zucchini work well! Make Ahead: Prepare the turkey filling in advance and store it in the refrigerator. Then, simply reheat it before stuffing the sweet potatoes for a quick meal. {{image_2}} You can easily switch the ground turkey for a plant-based protein. Try lentils or chickpeas. They add great texture and protein. Make sure to season them well with garlic powder and smoked paprika. This keeps the flavor rich and satisfying. Toppings can take your stuffed sweet potatoes to the next level. I love adding diced avocado for creaminess. You can also sprinkle fresh cilantro for a burst of flavor. Try adding sliced jalapeños for heat or a squeeze of lime for brightness. Don’t forget Greek yogurt or sour cream for a cool finish! Seasoning can change the whole dish. Try using taco seasoning for a fun twist. You could also go for an Italian blend with oregano and basil. These spices can mix well with the turkey or any protein you choose. Experimenting with flavors makes cooking fun and creative! To store your turkey stuffed sweet potatoes, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Label the container with the date. This helps you know how fresh they are. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the sweet potatoes on a baking sheet. Cover them with foil to keep them moist. Heat for about 20 minutes. You can also use a microwave for quicker reheating. Just place them on a microwave-safe plate and heat for 1-2 minutes. If you want to freeze your turkey stuffed sweet potatoes, wrap each one tightly in plastic wrap. Then place them in a freezer bag. Remove as much air as possible to prevent freezer burn. They can be frozen for up to three months. When you’re ready to eat, thaw them overnight in the fridge before reheating. Stuffed sweet potatoes can last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. This helps keep them fresh and tasty. When you’re ready to eat, just reheat them in the oven or microwave. Yes, you can use chicken instead of turkey. Ground chicken works well in this recipe. Just cook it the same way as the turkey. The flavors will still be delicious and satisfying. You can serve many tasty sides with turkey stuffed sweet potatoes. Here are some ideas: - A fresh green salad with a light dressing - Simple steamed broccoli or green beans - Quinoa or brown rice for extra fiber - A dollop of salsa for extra flavor These sides add color and balance to your meal. Enjoy exploring different combinations! This article covered how to make delicious turkey stuffed sweet potatoes. We discussed the needed ingredients, their measurements, and easy swaps for dietary needs. I shared how to prep sweet potatoes, cook the turkey mix, and assemble your dish. You learned tips for roasting and enhancing flavors. We explored vegetarian options, toppings, and storage methods. In conclusion, stuffed sweet potatoes are tasty, healthy, and flexible. Customize them to fit your tastes. Enjoy your cooking journey and create meals you love!

Turkey Stuffed Sweet Potatoes

Delicious sweet potatoes filled with a savory turkey mixture, topped with fresh avocado and cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium sweet potatoes
  • 1 pound ground turkey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup black beans, drained and rinsed
  • 1 cup corn
  • 1 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1 whole avocado, diced
  • to serve Greek yogurt or sour cream

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Wrap each sweet potato in aluminum foil, place them on a baking sheet, and roast in the oven for 45-60 minutes, or until fork-tender.
  • While the sweet potatoes are cooking, heat a large skillet over medium heat and add the ground turkey. Cook until browned, breaking it up with a spatula, about 5-7 minutes.
  • Season the turkey with garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper. Stir well to combine.
  • Add the black beans, corn, and diced tomatoes to the turkey mixture. Stir everything together and allow to simmer for about 5-7 minutes until heated through.
  • Once the sweet potatoes are done, carefully remove them from the oven and let them cool slightly.
  • Cut each sweet potato in half (lengthwise) and gently scoop out a bit of the flesh to create space for the turkey filling.
  • Fill each sweet potato half generously with the turkey mixture and top with diced avocado and chopped cilantro.
  • Serve warm with a dollop of Greek yogurt or sour cream on top.

Notes

Arrange the stuffed sweet potatoes on a wooden platter, with fresh avocado slices and a sprinkle of cilantro for a vibrant touch.
Keyword healthy, stuffed, sweet potatoes, turkey