Turkey Taco Stuffed Sweet Potatoes
User Reviews
5
Turkey Taco Stuffed Sweet Potatoes
Description
Turkey Taco Stuffed Sweet Potatoes bake whole sweet potatoes until fork-tender, then split and filled with a seasoned mixture of ground turkey, diced onions, red bell peppers, corn, salsa, and fresh cilantro. The ground turkey is cooked with taco seasoning, salt, and pepper before combining with the vegetables and simmering to meld flavors. Adding shredded cheddar or Mexican blend cheese into the hot filling melts it slightly for richness. A squeeze of lime brightens the savory mix. The sweet potato’s natural softness complements the meaty filling and adds subtle sweetness. Serving suggestions include sliced avocado, guacamole, fresh salsa, cilantro, Greek yogurt, or sour cream for creamy, fresh contrast. This dish offers a hands-on comfort meal with protein and vegetables in one handheld package. Variations allow switching protein or potatoes. Leftovers can be refrigerated and reheated gently to maintain texture.
Ingredients
- 4 medium sweet potato
- 1 lb ground turkey 99% or 94%, lean
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 1 medium red bell pepper de-seeded and diced
- 1 tablespoon taco seasoning more to taste
- ½ - 1 teaspoon salt more to taste
- ½ teaspoon black pepper
- ½ - ⅔ cup salsa medium or spicy (fresh or canned)
- 1 can corn 12 oz, drained (or 1 cup frozen cirn, whole kernel
- ¼ cup cilantro roughly chopped, fresh
- 1 large lime juiced
- ⅓ cup cheese cheddar or Mexican blend, shredded
- avocado toppings, sliced avocado, fresh, or other items listed
- guacamole
- fresh salsa
- cilantro
- Greek yogurt
- sour cream
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Wash and dry the sweet potatoes. Using your hands, coat each potato with a thin layer of olive oil and then pierce each one 5 times with a fork. Place them on the lined baking tray and bake for 40-50 minutes until fork-tender.
- When sweet potatoes have about 20 minutes left: Heat olive oil in a large sauté pan over medium. Add in the yellow onion and bell pepper. Cook for 5 minutes, or until the onions are translucent.
- Push the onion and peppers to the sides of the pan, then place the lean ground turkey in the center. Cook for 4-5 minutes, breaking up the turkey with a wooden spoon as it cooks.
- Mix in the taco seasoning, salt, black pepper, salsa, corn, and cilantro. Let it simmer for an additional 4-5 minutes until the liquid from the salsa reduces slightly.
- Turn off the heat, add the lime juice, and mix in the shredded cheese until melted. Taste the mixture and adjust the seasonings according to your preference.
- Carefully cut the warm sweet potatoes in half and use a fork to fluff the insides, creating a "boat" shape. Leave about a ½ inch of flesh to maintain their structure.
- Arrange the sweet potato boats face-up on the baking sheet and generously fill them with the turkey taco mixture. Sprinkle extra shredded cheese on top and return them to the oven for 2-3 minutes, until the cheese is melted.
- Finish by topping the boats with fresh cilantro, sliced avocado, guacamole, fresh salsa, or sour cream. Enjoy!
Notes
- Ground turkey can be replaced with ground beef, chicken, or pork for different flavors.
- Regular potatoes can substitute sweet potatoes if preferred.
- Microwave sweet potatoes instead of baking to reduce cooking time; pierce them multiple times and cook on high for about 5 minutes until tender.
- For dairy-free versions, omit cheese or use dairy-free alternatives.
- Vegetarian alternatives include substituting turkey with black beans, tofu, or plant-based meat replacers.
- Adding cooked beans like black or kidney beans boosts fiber and protein.
- Leftover stuffed sweet potatoes store in the refrigerator for up to 4–5 days in airtight containers.
- Reheat in the microwave for 60–90 seconds or in a 350°F oven for about 10 minutes.
- Stuffed sweet potatoes can be frozen; wrap cooled potatoes tightly and freeze up to 10–12 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 57g | 19% |
| Protein | 35g | 70% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 792mg | 33% |
| Potassium | 1432mg | 30% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 33944IU | 679% |
| Vitamin C | 52mg | 58% |
| Calcium | 171mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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