Description
Turkey Stuffed Sweet Potatoes combine lean ground turkey with southwestern seasonings, black beans, and corn, all stuffed into perfectly baked sweet potatoes. Topped with cheese, avocado, and fresh cilantro, this protein-packed meal delivers a satisfying blend of flavors and textures while providing excellent nutrition. It’s an easy weeknight dinner solution that’s as nutritious as it is delicious.
Ingredients
- 4 medium sweet potatoes (about 8–10 oz each)
- 1 lb lean ground turkey (93% lean works best)
- 1 small onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional for heat)
- ½ cup low-sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- Salt and pepper to taste
- ¼ cup chopped fresh cilantro
- 1 avocado, diced
- ½ cup Greek yogurt or sour cream
- ½ cup shredded cheddar or Mexican-blend cheese
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pat dry, and poke several holes in each with a fork.
- Place sweet potatoes directly on the middle rack of your oven or on a baking sheet. Bake for 45-55 minutes until fork-tender.
- While potatoes bake, heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant.
- Add ground turkey, breaking it up with a wooden spoon as it cooks until no longer pink, about 5-7 minutes.
- Sprinkle spices (chili powder, cumin, smoked paprika, cayenne) over the turkey mixture and stir to combine. Pour in chicken broth and simmer for about 5 minutes.
- Stir in black beans and corn, simmer for 3-5 minutes until heated through and most liquid is absorbed. Season with salt and pepper to taste.
- Remove from heat and stir in most of the cilantro, reserving some for garnish.
- Once sweet potatoes are done, let cool slightly. Cut lengthwise and fluff the inside with a fork.
- Divide turkey mixture among the four sweet potatoes. Top each with cheese, Greek yogurt or sour cream, diced avocado, and reserved cilantro.
Notes
- For extra crispy potato skin, rub with olive oil and sprinkle with salt before baking.
- To save time, microwave sweet potatoes for 5-6 minutes, then finish in the oven for 20 minutes.
- For more flavor depth, deglaze the pan with a splash of white wine before adding broth.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- This recipe can be made ahead – prepare components separately and assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking, Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 425 kcal
- Sugar: 9g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 75mg
Keywords: turkey stuffed sweet potatoes, healthy dinner recipe, protein-packed meal, gluten-free dinner, sweet potato recipe, healthy stuffed potatoes, lean turkey recipe, weeknight dinner idea