Description
Turkey taco stuffed sweet potatoes are a delightful fusion of flavors that transforms traditional tacos into a wholesome, satisfying meal. These baked sweet potatoes cradle a savory turkey filling seasoned to perfection, creating a comforting dish that’s both nutritious and delicious. Topped with creamy sour cream and fresh cilantro, each bite offers a harmonious blend of sweetness and zest that will have your taste buds dancing.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 lb lean ground turkey
- 2 tbsp taco seasoning
- 1 can (15 oz) black beans, rinsed
- 1 cup fresh corn (or 1 can)
- 1 cup shredded cheddar cheese
- ½ cup sour cream or Greek yogurt
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C). Wash sweet potatoes, pierce them several times with a fork, and bake on the oven rack or lined baking sheet for 45-60 minutes until tender.
- In a skillet over medium heat, cook the ground turkey until browned (5-7 minutes). Break it apart as it cooks.
- Stir in taco seasoning, black beans, corn, and salt; cook for another 5-10 minutes until heated through.
- Slice each baked sweet potato lengthwise without cutting all the way through. Fluff the insides with a fork and fill generously with the turkey mixture.
- Top with cheese and return to the oven for 5 minutes until melted. Serve warm with sour cream or Greek yogurt and sprinkle with cilantro.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 375
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Spice it up with jalapeños or avocado for extra flavor. Swap turkey for beef or lentils for a vegetarian version. Store leftovers in an airtight container in the fridge for up to three days.