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Delicious Turkey Taco Stuffed Sweet Potatoes topped with fresh ingredients

Turkey Taco Stuffed Sweet Potatoes

Healthy and flavorful sweet potatoes stuffed with spiced turkey, offering a delightful twist on traditional taco nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the sweet potatoes
  • 2 medium sweet potatoes Can substitute with regular potatoes.
  • 1 teaspoon olive oil Avocado oil is a healthy alternative.
  • 1 1/4 teaspoons ground cumin Divided; smoked paprika can be substituted.
  • 1/4 + 1/8 teaspoon salt Adjust based on dietary needs.
  • 1/4 + 1/8 teaspoon ground pepper Red pepper flakes can be used for a kick.
For the turkey filling
  • 3/4 pound lean ground turkey 93% lean; chicken or plant-based alternatives can work.
  • 4 cloves garlic Minced; garlic powder can be used as a substitute.
  • 1 teaspoon chili powder Can substitute with chipotle powder for a smoky flavor.
  • 1/2 teaspoon dried oregano Italian seasoning can be substituted.
  • 1/2 teaspoon paprika Smoked paprika adds a richer taste.
  • 1 1/4 cups canned crushed tomatoes Diced tomatoes can be used for more texture.
  • 1/4 cup grated pepper Jack cheese Cheddar can be used as an alternative.
  • 2 tablespoons minced flat-leaf parsley Cilantro can be used for a unique twist.

Method
 

Preparation
  1. Pierce the sweet potatoes all over with a fork and cook them in the microwave on HIGH until tender, about 4-5 minutes per side.
  2. Allow the potatoes to rest until they’re cool enough to handle. Cut the potatoes in half lengthwise and scoop the flesh into a medium-sized bowl, saving the skins.
  3. Mash the potato flesh with a fork until mostly smooth, and mix in the olive oil, ½ teaspoon cumin, ¼ teaspoon salt, and ¼ teaspoon pepper. Set aside.
Cooking
  1. Heat a large nonstick skillet over medium-high heat and lightly coat it with cooking spray. Add the ground turkey and cook, breaking it up with a wooden spoon until fully cooked.
  2. Stir in the minced garlic, chili powder, the remaining ¾ teaspoon cumin, oregano, paprika, and the remaining salt and pepper. Cook for an additional minute, then stir in the crushed tomatoes.
Assembly
  1. Preheat your broiler. Spoon the turkey mixture generously into each sweet potato skin, topping with 1 tablespoon of grated cheese on each.
  2. Broil for about 30 seconds or until the cheese is melted. Garnish with parsley and serve hot.

Notes

Serve warm from the oven, with your choice of toppings like sour cream or sliced avocados. Store leftovers in an airtight container in the fridge for up to 3 days. Can freeze filling separately from sweet potatoes for best texture.