Turkey Taco Stuffed Sweet Potatoes
Turkey Taco Stuffed Sweet Potatoes
Inspired by Dara Michalski from Cookin' Canuck

PREP TIME
10 mins
COOK TIME
10 mins
TOTAL TIME
20 mins
SERVINGS
4
COURSE
Entrees
CUISINE
Mexican
CALORIES
226.1 kcal
Ingredients
- 3/4 pound LM Meat ground turkey
- 2 medium sweet potatoes
- 1 teaspoon olive oil
- 1 1/4 teaspoons ground cumin divided
- 1/4 + 1/8 teaspoon salt
- 1/4 + 1/8 teaspoon ground pepper
- 4 garlic cloves minced
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/4 cup canned crushed tomatoes
- 1/4 cup grated pepper Jack cheese
- 2 tablespoons minced flat-leaf parsley
Instructions
1. Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.
2. Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
3. Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, and remaining ⅛ teaspoon salt and pepper. Cook for 1 minute. Stir in the crushed tomatoes.
4. Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds. Garnish with parsley. Serve.