Ingredients
Scale
- 4 medium sweet potatoes
- 1 pound lean ground turkey
- ½ cup black beans (drained and rinsed)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup canned corn (drained)
- ½ cup diced tomatoes
- ¼ cup chopped fresh cilantro
- ½ cup shredded cheese (cheddar or Mexican blend)
- Plain Greek yogurt or sour cream, for topping (optional)
Instructions
- Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes.
- Bake sweet potatoes directly on the oven rack for 45–50 minutes until fork-tender.
- In a skillet over medium heat, heat olive oil. Add diced onion; cook until translucent. Add minced garlic; cook for 30 seconds.
- Add ground turkey; cook until browned.
- Season turkey with smoked paprika, chili powder, cumin, sea salt, and black pepper. Mix well and stir in black beans, corn, and diced tomatoes. Simmer for 5–7 minutes.
- Slice baked sweet potatoes lengthwise and mash the flesh slightly to create space for filling.
- Fill each potato with the turkey mixture and top with shredded cheese.
- Return to the oven for an additional 5 minutes until cheese is melted.
- Garnish with fresh cilantro and a dollop of Greek yogurt or sour cream if desired. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 385
- Sugar: 6g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 90mg