Healthy Turkey-Stuffed Sweet Potatoes
- February 28, 2021
- 0 / 5
It’s so easy to love stuffed potato skins. We all remember how they were on every menu as an appetizer back in the day, right? Where did they go? I guess someone figured out that they weren’t the healthiest thing in the world for all of us. But, I have an idea: let’s use sweet potatoes instead of russets, let’s stuff them with ground turkey and spinach instead of bacon, and let’s top them with a little cheddar and cilantro and call this Healthy Turkey-Stuffed Sweet Potatoes.
Scoop out most of flesh from roasted sweet potatoes
Roast skins for a few minutes with a drizzle of olive oil, salt & pepper to crisp up
During the weeknights, I am typically looking for a main course that is healthy and without a lot of fuss. Outside of the time that it takes to roast the sweet potatoes, it’s pretty fuss-free (is that a word??).
After the sweet potatoes are roasted, they are halved (be careful, they’re hot!) and most of the flesh is scraped out. You will want to leave a bit so that you get that delicious sweetness and also to keep the skins from folding in on themselves. You can save the flesh for another recipe or just to eat on its own. Roast the skins with a drizzle of olive oil, salt & pepper to crisp up the exteriors.
While the sweet potatoes are roasting, brown up the ground turkey along with the garlic, chipotle chilies, and spices. Once fragrant, add the spinach and cook until it wilts. Finish it with a little lime juice and cilantro.
Once the skins are crisp, fill the hollowed portion of the sweet potatoes with the turkey mixture and grated sharp white cheddar cheese. Pop it back in the oven until the cheese is melted.
All that’s left is to top it sprinkle the turkey-stuffed sweet potatoes with a little cilantro. Serve it with avocado slices and a little dollop of Greek yogurt.
A healthy dinner is ready to be served tonight!
Makes: 4 servings
Prep Time: 10 minutes Bake Time: 65-75 minutes
Total Time: 1 hour 25 minutes
4 medium sweet potatoes
3 tbsp extra-virgin olive oil
1 pound ground turkey
2 cloves garlic, minced
1-2 chipotle chilies in adobo, chopped (more or less, to your taste) plus 1 tbsp adobo sauce from can
2 tsp chili powder
1 tsp dried oregano
1 tsp cumin
1/2 tsp Kosher salt
2 cups baby spinach, roughly chopped
Juice of 1 lime
1/4 cup fresh cilantro, chopped plus more for serving
Freshly ground pepper
1 1/2 cups shredded sharp white cheddar cheese
Sliced avocado, for serving
Plain Greek yogurt, for serving
Preheat the oven to 425° F.
Prick the sweet potatoes all over with a fork. Bake directly on the oven rack until tender, 50-60 minutes. Allow to cool.
At the same time, heat 2 tablespoons olive oil over high heat. When it shimmers, add the turkey and cook, breaking it up with a wooden spoon, until browned all over. Add the garlic, chipotle chiles (to taste), adobo sauce, chili powder, oregano, cumin, and salt. Cook for about 5 minutes, until fragrant. Add the spinach and cook 2-3 minutes, until wilted. Remove the skillet from the heat and stir in the lime juice and cilantro.
Remove the sweet potatoes from the oven and carefully halve them lengthwise (they’re hot!). Let cool for 5 minutes. Scrape the sweet potato flesh out of the peel, leaving 1/2 inch thick layer of sweet potato. Place the skins in a 9×13-inch baking dish, flesh-side up. Brush the skins with remaining tablespoon of olive oil and sprinkle with salt and pepper. Transfer to the oven and bake for 5-10 minutes, until crisp.
Remove skins from the oven and stuff with the turkey mixture, and top evenly with the cheese. Return to the oven and bake for 10 minutes, until the cheese is melted. Serve with fresh cilantro , avocado and Greek yogurt, if desired.
Recipe from Half Baked Harvest