Tex-Mex Turkey Stuffed Sweet Potatoes

There’s nothing quite as warm and filling as a sweet potato, and your whole family will love this Southwest-influenced take on stuffed potato skins.

For sweet potatoes

  • 4 Sweet potatoes, medium
  • ⅓ tsp Cumin, ground
  • 1 tsp Avocado or olive oil
  • Salt and pepper to taste

Filling

  • 1 lb Ground turkey, lean
  • 1 tbs Olive oil
  • 2 Cloves Garlic, minced
  • 1 tsp Cumin, ground
  • 1 tsp Paprika
  • 1 tsp Oregano, dried
  • 1 tsp Chili powder
  • 1 cup Canned diced tomatoes, with juices
  • 1 med Zucchini, grated
  • 1 lg handful Spinach, chopped
  • Salt and pepper to taste

1. Pierce each potato multiple times with a fork and cook one at a time in the microwave for 3 minutes each side, carefully remove from microwave and allow to cool.

2. When potatoes are cooled, slice lengthwise and scoop out the inside potato flesh, keeping skins intact. Mash potato and set aside.

3. In a large pan, add olive oil and garlic over medium high heat and cook until fragrant. Add turkey meat and cook until brown, about 4 to 5 minutes.

4. Add spices and stir meat. Add in the diced tomatoes, grated zucchini and spinach, along with the black beans and corn if you’re using them. Stir until warm.

5. Arrange potato skins on a cookie sheet and distribute mashed sweet potato into each skin. Top with turkey meat mixture and sprinkle with shredded cheese.

6. Broil assembled potatoes in the oven for about 6 to 8 minutes until cheese begins to brown.

7. Remove from oven and serve with green onions (if using), salsa and/or sour cream.

Serves 4 | Time to Table 40 mins