Turkey Taco Stuffed Sweet Potatoes
These turkey taco stuffed sweet potatoes are made with seasoned ground turkey, thick salsa, and melty cheese for a high-protein, easy dinner. They’re perfect for meal prep or a quick weeknight meal.
Ingredients
- 4 medium sweet potatoes
- 1 lb lean ground turkey, (94% recommended)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, de-seeded and diced
- 1 tablespoon taco seasoning, more to taste
- ½ - 1 teaspoon salt, more to taste
- ½ teaspoon black pepper
- ½ - ⅔ cup thick jarred salsa, medium or spicy (I like Siete Foods and Fody Foods)
- 1 can whole kernel corn, 12 oz, drained (or 1 cup frozen corn)
- 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.
- Prep the sweet potatoes: Wash and dry them. Rub each with a thin layer of olive oil, then pierce 5 times with a fork. Place on the baking sheet and bake for 40–50 minutes, until fork-tender.
- Cook the veggies: When the sweet potatoes have about 20 minutes left, heat olive oil in a large sauté pan over medium heat. Add the diced onion and bell pepper and cook for about 5 minutes, until softened.
- Brown the turkey: Push the veggies to the sides of the pan, then add the ground turkey. Cook for 4–5 minutes, breaking it up as it browns.
- Add seasoning and flavor: Stir in taco seasoning, salt, black pepper, salsa, corn, and cilantro. Let it simmer for 4–5 minutes, until slightly thickened.
- Finish the filling: Turn off the heat, add lime juice, and mix in the shredded cheese until melted. Taste and adjust seasoning as needed.
- Make the sweet potato boats: Carefully slice the warm sweet potatoes in half and fluff the insides with a fork, creating a “boat” shape. Leave about a ½-inch border so they hold their structure.
- Fill and bake: Arrange the sweet potatoes face-up on the baking sheet and fill with the turkey taco mixture. Sprinkle extra cheese on top and return to the oven for 2–3 minutes, until melted.
- Add toppings and serve: Top with avocado, guacamole, fresh salsa, cilantro, or sour cream. Serve warm and enjoy.
Notes
Use 94% lean turkey — This is my go-to. It stays juicy and flavorful, while 99% can turn out dry.
Don’t overcook the sweet potatoes — Bake until fork-tender but not mushy so they hold their shape.
Leave a border — When scooping, keep about a ½-inch edge so the potatoes don’t fall apart.
Use thick salsa — Thin salsa can make the filling watery. A thicker salsa gives better texture and flavor.
Microwave shortcut — Pierce potatoes and microwave for 5–6 minutes until fork-tender to turn this into a 20-minute meal.
Meal prep tip — Store the filling and potatoes separately to keep the best texture.
Nutrition
Calories: 480kcal | Carbohydrates: 57g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 72mg | Sodium: 792mg | Potassium: 1432mg | Fiber: 10g | Sugar: 12g | Vitamin A: 33944IU | Vitamin C: 52mg | Calcium: 171mg | Iron: 3mg
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