Ingredients
Scale
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 pound lean ground turkey
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup black beans (drained and rinsed)
- 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 oven to 400°F (200°C). Wash and pierce sweet potatoes with a fork.
- Bake sweet potatoes for 45–50 minutes until fork-tender.
- In a skillet over medium heat, heat olive oil. Sauté onion for 3–4 minutes until translucent.
- Add minced garlic; cook for an additional 30 seconds.
- Stir in ground turkey; cook until browned.
- Season the turkey with smoked paprika, chili powder, salt, and pepper.
- Add black beans, corn, and tomatoes; simmer for about 5–7 minutes.
- Slice baked sweet potatoes open and gently mash the insides.
- Fill each potato with the turkey mixture. Top with cheese and return to oven for an additional 5 minutes until cheese melts.
- Garnish with cilantro and serve warm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 300g)
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 28g
- Cholesterol: 80mg