Description
These Turkey Taco Stuffed Sweet Potatoes make a delicious and nutritious weeknight dinner option. Tender baked sweet potatoes are filled with a flavorful mixture of lean ground turkey, black beans, corn, and tomatoes seasoned with taco spices. Topped with fresh cilantro and your choice of cheese, avocado, or sour cream, they combine the heartiness of a taco with the natural sweetness of sweet potatoes for a satisfying and gluten-free meal.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon olive oil
Turkey Taco Filling
- 1 lb lean ground turkey
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1/4 cup water
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Avocado slices
- Sour cream
- Lime wedges
Instructions
- Preheat Oven and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes thoroughly and prick them several times with a fork to allow steam to escape. Place them on a baking sheet and bake for 40 to 50 minutes until they are fork-tender and soft inside.
- Cook Aromatics: While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent. Then add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Cook Ground Turkey: Add the ground turkey to the skillet with onions and garlic. Break the meat up with a spoon and cook until it is browned and cooked through, about 6 to 8 minutes.
- Season and Simmer: Stir in the taco seasoning and water. Allow the mixture to simmer for 2 to 3 minutes so it thickens slightly and the flavors meld together.
- Add Beans, Corn, and Tomatoes: Mix in the black beans, corn, and diced tomatoes. Continue cooking for another 2 to 3 minutes until everything is heated through. Season with salt and pepper to taste.
- Prepare Sweet Potatoes: Once the sweet potatoes are baked and tender, carefully slice each potato down the center. Use a fork to fluff the insides slightly, creating room for the filling.
- Assemble: Spoon the turkey taco mixture evenly into the fluffed sweet potatoes. Sprinkle with chopped cilantro and add any desired optional toppings such as shredded cheese, avocado slices, sour cream, or a squeeze of lime.
Notes
- To save time, you can microwave the sweet potatoes instead of baking them—pierce with a fork and microwave on high for 5 to 7 minutes until soft.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe is excellent for meal prep or quick weeknight dinners.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 380
- Sugar: 9g
- Sodium: 440mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 70mg
