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Southwest Stuffed Sweet Potatoes Recipe

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These Southwest Stuffed Sweet Potatoes offer a flavorful and nutritious meal combining roasted sweet potatoes with a spicy ground turkey filling, black beans, and corn, topped with melted pepper jack cheese and a dollop of tangy Greek yogurt. Perfect for a hearty, protein-packed dinner with a Southwestern twist.

Ingredients

Sweet Potatoes

  • 6 medium sweet potatoes (8 ounces each, scrubbed clean)
  • 1 teaspoon avocado oil

Filling

  • 1 poblano pepper (seeded and diced)
  • 1 jalapeño pepper (seeded and diced)
  • ½ yellow onion (diced)
  • 1 pound 93% lean ground turkey
  • 3 cloves garlic (chopped)
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons cumin
  • ½ cup black beans (rinsed and drained)
  • ½ cup frozen roasted corn
  • 1 tablespoon chopped cilantro (plus more for garnish)

Toppings

  • ¾ cup shredded pepper jack cheese
  • Greek yogurt (for serving)

Instructions

  1. Preheat and Prepare Sweet Potatoes: Preheat the oven to 400° F and line a rimmed baking sheet with parchment paper. Pierce each sweet potato several times with a fork and place them on the baking sheet.
  2. Roast Sweet Potatoes: Roast the sweet potatoes in the oven for 45-60 minutes until very tender and easily pierced with a knife. Remove them from the oven and let them cool slightly.
  3. Cook Vegetables for Filling: While the potatoes roast, heat avocado oil in a large nonstick skillet over medium heat. Add the diced poblano, jalapeño, and yellow onion, cooking and stirring occasionally until they soften slightly, about 5-7 minutes.
  4. Cook Ground Turkey and Aromatics: Add the ground turkey and chopped garlic to the skillet. Break the turkey into small pieces with a wooden spoon. Season with kosher salt and cumin. Cook, stirring occasionally, until the turkey is fully cooked, about 7 minutes.
  5. Add Beans, Corn, and Cilantro: Stir in the black beans and frozen roasted corn, heating through. Remove the skillet from heat and stir in the chopped cilantro to combine all flavors.
  6. Stuff the Sweet Potatoes: Once the sweet potatoes are cool enough to handle, cut them lengthwise and gently spread them open. Use a measuring cup to fill each potato with the turkey mixture, gently compacting the filling.
  7. Add Cheese and Broil: Top each stuffed potato with shredded pepper jack cheese. Place under the oven broiler for 2-3 minutes until the cheese melts and becomes bubbly and slightly browned.
  8. Garnish and Serve: Remove from oven and top each stuffed potato with a dollop of Greek yogurt and extra chopped cilantro for garnish. Serve warm.

Notes

  • Sweet potatoes can be baked a day ahead and reheated before stuffing.
  • Adjust the level of spiciness by omitting the jalapeño or using milder peppers.
  • Ground turkey can be substituted with ground chicken or beef if preferred.
  • For a vegetarian version, substitute the turkey with cooked lentils or a plant-based meat alternative.
  • Use full-fat Greek yogurt for creaminess or a low-fat version for fewer calories.

Find it online: https://bitezly.com/southwest-stuffed-sweet-potatoes-recipe/