Turkey Taco Stuffed Sweet Potatoes

Serving 4 people

45 min


  • canned tomatoes 1 1/4 cup canned crushed tomatoes
  • chili powder 1 tsp chili powder
  • flat-leaf parsley 2 tbsp minced flat-leaf parsley
  • garlic cloves 4 garlic cloves, minced
  • ground cumin 1 1/4 tsp ground cumin, divided
  • ground pepper 1/4 + 1/8 tsp ground pepper
  • lean ground turkey 3/4 lb. lean ground turkey
  • olive oil 1 tsp olive oil
  • oregano 1/2 tsp dried oregano
  • paprika 1/2 tsp paprika
  • pepper jack cheese 1/4 cup grated pepper Jack cheese
  • salt 1/4 + 1/8 tsp salt
  • sweet potatoes 2 medium sweet potatoes
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How to make it

  1. Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side.
  2. Let the potatoes rest until cool enough to handle.
  3. Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, teaspoon cumin, teaspoons salt and teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins.
  4. Place on a baking sheet.
  5. Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray.
  6. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining teaspoon cumin, oregano, paprika, and remaining teaspoon salt and pepper. Cook for 1 minute. Stir in the crushed tomatoes.Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds.
  7. Garnish with parsley.
  8. Serve.