Turkey Taco Stuffed Sweet Potatoes

These easy taco stuffed sweet potatoes are cheesy, high-protein, and loaded with a ground turkey filling made without beans. An easy and healthy Mexican-inspired weeknight dinner and meal prep.

5 from 10 votes

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Prep Time 10

Cook Time 50

Total Time 1

Serving servings

Ingredients

4 medium sweet potatoes
1 lb lean ground turkey, 99% or 94%
1 tbsp olive oil
1 medium yellow onion, finely diced
1 medium red bell pepper, de-seeded and diced
1 tbsp taco seasoning, more to taste
½ - 1 tsp salt, more to taste
½ tsp black pepper
½ - ⅔ cup salsa, medium or spicy (fresh or canned)
1 can whole kernel corn, 12 oz, drained (or 1 cup frozen cirn)
¼ cup fresh cilantro, roughly chopped
1 large lime, juiced
⅓ cup shredded cheese, cheddar or Mexican blend
Toppings: sliced avocado, guacamole, fresh salsa, fresh cilantro, Greek yogurt, or sour cream

Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Wash and dry the sweet potatoes. Using your hands, coat each potato with a thin layer of olive oil and then pierce each one 5 times with a fork. Place them on the lined baking tray and bake for 40-50 minutes until fork-tender.
When sweet potatoes have about 20 minutes left: Heat olive oil in a large sauté pan over medium. Add in the yellow onion and bell pepper. Cook for 5 minutes, or until the onions are translucent.
Push the onion and peppers to the sides of the pan, then place the lean ground turkey in the center. Cook for 4-5 minutes, breaking up the turkey with a wooden spoon as it cooks.
Mix in the taco seasoning, salt, black pepper, salsa, corn, and cilantro. Let it simmer for an additional 4-5 minutes until the liquid from the salsa reduces slightly.
Turn off the heat, add the lime juice, and mix in the shredded cheese until melted. Taste the mixture and adjust the seasonings according to your preference.
Carefully cut the warm sweet potatoes in half and use a fork to fluff the insides, creating a "boat" shape. Leave about a 1/2 inch of flesh to maintain their structure.
Arrange the sweet potato boats face-up on the baking sheet and generously fill them with the turkey taco mixture. Sprinkle extra shredded cheese on top and return them to the oven for 2-3 minutes, until the cheese is melted.
Finish by topping the boats with fresh cilantro, sliced avocado, guacamole, fresh salsa, or sour cream. Enjoy!

Notes

Protein Swap: Substitute turkey with ground beef, chicken, or ground pork for a different flavor profile.

Sweet Potato Substitute: You can substitute regular potatoes for sweet potatoes if you prefer.

Microwaving Sweet Potatoes: To save time, you can microwave the sweet potatoes. Simply piece each potato 5 – 8 times with a fork and cook on HIGH in a microwave for 5 minutes, until fork tender. Let it cool for 2 – 5 minutes before cutting it open and fluffing up the inside to make a boat.

Dairy-Free: Use dairy-free cheese or skip the cheese altogether if you’re lactose intolerant or vegan.

Vegetarian Twist: Skip the turkey and use black beans, tofu, or a plant-based meat alternative for a vegetarian version.

Add Beans: You can add 1 cup of your favorite cooked beans. Try canned black beans or red kidney beans.

Freezing: Allow sweet potatoes to cool (without the filling), then wrap them tightly in plastic wrap or aluminum foil, or place them in an airtight container before freezing for up to 10-12 months for the best quality.

Storing: Place room-temperature stuffed sweet potatoes in an airtight container and store in the refrigerator for 4 – 5 days.

Reheating: Reheat in the microwave for 60 – 90 seconds until warm or in the oven at 350°F on a foil-lined baking sheet for about 10 minutes until heated through.

Nutrition

Course Lunch & Dinner

Cuisine Mexican

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