These Turkey Stuffed Sweet Potatoes are an easy weeknight meal you can meal prep in advance! Make the delicious filling in a skillet while the sweet potatoes roast in the oven. Then stuff the potatoes, top them with cheese, and throw them back in the oven until the cheese is bubbly and melty.
As a dietitian, I fully appreciate a recipe that has a good balance of nutrients. Even better if it's easy to make for busy weeknights like these twice-baked potatoes! This recipe provides high-quality protein, dietary fiber for a healthy gut, antioxidants, and plenty of vitamins & minerals. But the best thing about this recipe is that it's budget-friendly and SO tasty!
If you're looking for more weeknight dinners and one-pan meals, try my Sweet Potato Turkey Skillet with Black Beans or Turkey Zucchini Skillet with White Beans. If you want an option with Ground Beef, try my Unstuffed Pepper Skillet!
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Key Ingredients and Substitution Ideas
This sweet potato recipe is made with simple ingredients. Below are some ingredient notes. Be sure to check the recipe card at the bottom for exact ingredient measurements and full recipe.
- Sweet Potatoes - this recipe lets the sweetness of the sweet potatoes shine through so it's important to pick good ones! There are hundreds of kinds of sweet potatoes. I use a jewel variety of sweet potato which has orange flesh and is a go-to for baking or roasting. An easy way to select a good sweet potato at the grocery store is to choose one that is firm. Store your sweet potatoes in a dry place. According to the US Sweet Potato Council, storing them in the fridge can give them an unpleasant taste.
- Lean Ground Turkey - I use either 93% or 99% lean turkey for this recipe. 99% is extra lean so it will be more dry since it has less fat. If you want a more moist end product, I suggest using 93% lean instead. You could also substitute with a different ground meat. Lean ground beef or ground chicken breast would work great. If you are vegan, feel free to substitute with extra beans or tofu.
- Black Beans - black beans add fiber and more protein. You can substitute with a different kind of beans if you want - white beans or red kidney beans would work.
- Bell Pepper - this is optional, but I add a diced red pepper for some fresh flavor and added nutrients. Red Bell peppers are a good source of vitamin C, vitamin A, and fiber. You could use yellow, orange, or green bell peppers instead.
- Yellow Onion & Garlic Cloves - aromatics to add flavor, texture, and depth. Feel free to use red onion instead if you prefer.
- Baby Spinach - added at the end for more nutrients including iron, antioxidants, and potassium.
- Salsa - choose your favorite. I use Siete brand or Mark's Lone Star salsa. If you prefer to use tomatoes instead, try fire-roasted tomatoes for a bit of added flare.
- Extra Virgin Olive Oil- to cook the turkey. You can substitute with avocado oil if you prefer.
- Spice blend - I suggest making your own taco seasoning because it is so easy and you can customize it with your favorite spices. I use a combination of chili powder, cumin, regular paprika, smoked paprika, garlic powder, dried oregano, kosher salt, and pepper. If you're in a time pinch and have a favorite packaged taco seasoning, feel free to use it instead! Siete brand has a good one.
- Monterey Jack Cheese - melty cheese is added on top at the end. If you prefer, sharp cheddar cheese, parmesan cheese, or your own favorite shredded cheese will work. Or make it dairy-free by using a dairy-free cheese or cutting out the cheese altogether.
- Squeeze of Lime Juice & Fresh cilantro - for added flavor at the end.
How to Make Stuffed Sweet Potatoes
Below are the instructions for how to make this recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Preheat the oven to 425℉ (218°C) and line a baking sheet with parchment paper for easy clean-up. Prep the sweet potatoes by washing them and poking holes in them with a fork. Place the sweet potatoes on the baking sheet and roast in the preheated oven for 50-60 minutes, until they are easily pierced with a fork. Time will vary depending on the size of your potatoes and the oven. Turn down the oven heat to 350℉ (177°C).
- Step 2: Dice the onion and pepper. Drain and rinse the can of black beans. Heat a large skillet over medium high heat and add olive oil. Once the pan is heated, lower to medium heat add diced onions and bell pepper. Saute until softened, about 4 minutes.
- Step 3: Add the garlic until fragrant, about 30 seconds. Add ground turkey, spices, and salt & pepper. Break apart the ground turkey into small pieces with a wooden spoon or spatula. Brown ground turkey until cooked through, about 6-8 minutes.
- Step 4: Add the salsa, black beans & spinach and stir until the spinach wilts, about 1-2 minutes.
5. Step 5: Remove from the heat and mix in the cilantro and squeeze lime juice.
6. Step 6: Slit each baked sweet potato in the center and scrape out some of the insides while still making sure the sweet potato skins stay intact. Distribute the filling evenly in the potatoes and sprinkle the cheese on top. Bake for another 5-10 minutes or until the cheese is melted on top.
Hint: If you have leftover filling, save it for lunch the next day! I like to enjoy it with rice or make a taco salad with it.
Dietitian Tip
It seems basic, but it's so easy to forget that when it comes to sticking with healthy eating, having go-to foolproof dinners like these stuffed potatoes on your recipe rotation is so helpful. Especially on busy days. 😊
Video of How to Make Turkey Taco Stuffed Sweet Potatoes
Here's a video of how to make this recipe that I hope is helpful!
Variations
The best part about these turkey taco stuffed sweet potatoes is you can customize them! Below are some suggestions, but feel free to get creative!
- Spicy - if you like it spicy, add red pepper flakes, cayenne pepper, or hot sauce!
- Vegetarian - make it vegetarian by replacing the ground turkey with more beans or tofu.
- Heartier - if you want to add more veggies, cauliflower rice is a great option! Just add it in at the same step you add the bed bell peppers and onions.
- Dairy-Free - you can easily make this recipe dairy-free by using vegan cheese or leaving the cheese out altogether.
Ideas for Serving
- Add your favorite taco toppings - my favorite way to eat this is with plain Greek yogurt, a healthier substitute for sour cream, and sliced avocado or guacamole on top!
- With tortilla chips - Have a side of tortilla chips or crunch some up and mix them in!
- With a Sauce - serve these sweet potato boats with a side of Avocado Lime Crema or Southwestern Sauce for people to add on top.
Equipment
You'll need a good nonstick pan for this skillet dinner. I use my Caraway skillet which is a non-toxic PFOA and PTFE-free saute pan.
Storage
- Refrigerator - store in the refrigerator in an airtight container with a tight-fitting lid for up to 3-4 days.
Expert Tips
- If using canned beans, be sure to drain and rinse them before adding them to the skillet.
- Dice your bell pepper into uniform-sized pieces so they cook evenly.
- Use a salsa with good flavor and one that you like!
FAQ
While healthy means something different to everyone, from a nutrition perspective this easy recipe contains lean protein, dietary fiber for gut health, healthy fats, and nutrients like vitamin C, vitamin A, potassium, iron, and antioxidants. It is also gluten-free for my friends with intolerances to gluten.
Absolutely! You can used canned tomatoes or fresh tomatoes instead. If so, I suggest adding green chilis, too.
Of course! Feel free to use your favorite seasoning packet instead. Siete brand has a good one.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Stuffed Sweet Potatoes:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Turkey Taco Stuffed Sweet Potatoes with Black Beans
Ingredients
- 4 medium sweet potatoes
- 2 tablespoon extra virgin olive oil
- 1 lb lean ground turkey or ground chicken
- ½ yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic or 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon kosher salt more to taste
- ½ teaspoon black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup your favorite salsa I use Siete brand's Mild Cosera Roja salsa
- 2 cups baby spinach
- ½ cup shredded Monterey jack cheese
- ½ cup fresh cilantro
- 1 lime, juice of
Instructions
- Preheat the oven to 425℉ (218°C) and line a baking sheet with parchment paper for easy clean-up. Prep the sweet potatoes by washing them and poking holes in them with a fork. Place the sweet potatoes on the baking sheet and roast in the preheated oven for 50-60 minutes, until they are easily pierced with a fork. Time will vary depending on the size of your potatoes and the oven. Turn down the oven heat to 350℉ (177°C).
- Dice the onion and pepper. Drain and rinse the can of black beans. Heat a large skillet over medium high heat and add olive oil. Once the oil is heated, lower to medium heat add diced onions and bell pepper. Saute until softened, about 4 minutes.
- Add the garlic until fragrant, about 30 seconds. Add ground turkey, spices, and salt & pepper. Break apart the ground turkey into small pieces with a wooden spoon or spatula. Brown ground turkey until cooked through, about 6-8 minutes.
- Add the salsa, black beans & spinach and stir until the spinach wilts, about 1-2 minutes.
- Remove from the heat and mix in the cilantro and squeeze lime juice.
- Slit each baked sweet potato in the center and scrape out some of the insides while still making sure the sweet potato skins stay intact. Distribute the filling evenly in the potatoes (about 1 heaping cup in each) and sprinkle the cheese on top. Bake for another 5-10 minutes or until the cheese is melted on top.
Video
Notes
- Dice your bell pepper into uniform-sized pieces so they cook evenly.
- Use a salsa with good flavor and one that you like!
- If using canned beans, be sure to drain and rinse them before adding them to the skillet.
- Refrigerator - store in the refrigerator in an airtight container with a tight-fitting lid for up to 3-4 days.
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