Description
Fall is in full swing in my kitchen! And I have to admit, I’m loving every second of it. This recipe for Taco-Stuffed Sweet Potatoes brings our love of this superfood to light.
Sweet potatoes offer a good amount of nutrients. They’re great for strengthening your immune system, your vision and more. Read all about it in the related blog post.
Ingredients
- 2 Large Sweet Potatoes (Washed, Dried)
- 1 Tablespoon Extra Virgin Olive Oil
- 1 pound Ground Turkey Breast
- 1 Tablespoon Poultry Seasoning
- 2 teaspoons Chili Powder
- 3 cloves Garlic, Minced
- 1 cup Diced Onion, Divided
- 1 Tablespoon Dried Basil
- Salt And Pepper, to taste
- ½ cups Shredded Lettuce, For Topping (optional)
- 1 cup Diced Tomatoes, For Topping (optional)
- 2 Tablespoons Chopped Cilantro, For Topping (optional)
- ¾ cups Mexican Blend Cheese, For Topping (optional)
- ½ cups Fat-free Plain Greek Yogurt, For Topping (optional)
Preparation
Preheat oven to 350ºF. Place washed potatoes on a baking sheet and lightly coat with extra virgin olive oil. Season with salt and pepper. Using a fork, poke holes in the potatoes to release moisture. Put in the oven and cook for 30–35 minutes before starting the turkey meat.
In a large saute pan, add ground turkey and season with poultry seasoning. Add chili powder, minced garlic and half of the diced onion. Begin cooking over medium heat. Flip potatoes in the oven.
Once the meat is nicely browned and done cooking, add basil and salt and pepper to taste. Cover and set aside.
Take the cooked potatoes out of the oven. They will be hot, be careful! Cut them in half on the long side. Using a spoon or melon baller, scoop the middle out so you have a good-sized area to fill. You can add the scooped potato to the meat mix or eat it separately or save for later.
Fill the open potatoes with the meat filling. Add the optional lettuce, tomato, remaining onion, cilantro, and cheese toppings (and any others that you like). Add a little salt and pepper to the Greek yogurt in place of sour cream.
