Turkey Taco Stuffed Sweet Potato Recipes
STUFFED SWEET POTATOES WITH TACO SEASONED GROUND TURKEY
Baked sweet potatoes filled with delicious chili- and cumin-spiced ground turkey and all your favorite taco toppings! 387 calories or 7 WW points. Think of the sweet potato almost like a healthy taco shell of sorts, and fill it with all of your favorite toppings: shredded cheddar cheese, chopped cilantro, sour cream, salsa, avocado...anything you want!
Provided by Andie Mitchell
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Wash and dry the sweet potatoes. Prick each one several times with a fork then place on a rimmed baking sheet. Bake until soft and a fork can easily be inserted into the center of the largest one, 45 to 55 minutes.
- Meanwhile, in a small bowl, stir together the chili powder, cumin, paprika, garlic powder, oregano, cayenne, salt, and brown sugar.
- Spray a large nonstick skillet with cooking spray and set it over medium-high heat. Add the ground turkey and cook, breaking up the meat into crumbles as it browns, until no longer pink and cooked through, about 5 minutes. Add the spice mixture, tomato paste, and water, stirring well. Bring the skillet to a simmer, lower the heat to maintain a gentle simmer, and let cook, stirring occasionally, until the turkey meat has absorbed almost all of the liquid, about 10 minutes.
- Cut the sweet potatoes open and use a fork to lightly mash the insides. Plate each potato, spoon the turkey meat evenly among them, and top each with 2 tablespoons of cheese, fresh cilantro, red onion, and/or any other toppings you like!
Nutrition Facts : Calories 387 kcal, Carbohydrate 40 g, Protein 29 g, Fat 13 g, Sodium 312 mg, Sugar 11 g, ServingSize 1 serving
WHOLE30 TURKEY TACO STUFFED SWEET POTATOES
From easy dinners to weekly meal prep, these Whole30 Turkey Taco Stuffed Sweet Potatoes do it all. They're full of flavor, without any gluten and dairy, and are great for anyone on a paleo or Whole30 diet or lifestyle. Stuff a baked sweet potato with your favorite taco fixings, like guacamole and tomatoes, for a tasty weeknight dinner.
Provided by Megan
Categories Main Course
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven to 400F. Line a baking sheet with aluminum foil.
- Wash sweet potatoes and scrub thoroughly to remove any excess dirt. Dry completely.
- Poke sweet potatoes all over with a fork and set on baking sheet. Bake at 400F for 45-50 minutes, until sweet potatoes are tender and easily pierced with a fork.
- While the sweet potatoes are baking in the oven, preheat a large skillet over medium heat with olive oil or avocado oil.
- Add turkey and onions and cook over medium heat, breaking up the turkey as it cooks. Cook for 8-10 minutes, until turkey is browned and no pink remains. Drain any extra fat.
- Add water and spices to the skillet and stir to combine. Cook for 2-3 minutes, until water is absorbed by the meat. Remove from heat and set aside.
- Make the guacamole just before serving. Mash the avocado with a fork. Add in cilantro, salt and lime and stir to combine. Taste and adjust any seasonings to your preferences.
- To assemble, cut the warm baked sweet potatoes down the center lengthwise. Fill with taco turkey meat. Top with diced tomatoes, guacamole and additional cilantro. Serve immediately or store separately in airtight containers in the refrigerator until ready to reheat and eat.
Nutrition Facts : Calories 370 kcal, Carbohydrate 34 g, Protein 30 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 883 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving
TURKEY TACO STUFFED SWEET POTATO
Provided by Sara Lynn Cauchon
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the baked sweet potatoes in half and fluff their centers with a fork to create slight reservoirs in each. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it's browned, about 8 minutes. Add the black beans, corn, salsa and taco seasoning and cook, stirring, until they are heated through, 3 to 4 minutes. Remove the skillet from the heat.
- Spoon the turkey taco mixture into the center of each sweet potato. Top each with avocado, a dollop of sour cream, some green onion and cilantro. Serve immediately or store in the refrigerator, covered, for up to 3 days.
Nutrition Facts : Calories 589, Fat 29 grams, SaturatedFat 7 grams, Cholesterol 96 milligrams, Sodium 952 milligrams, Carbohydrate 58 grams, Fiber 15 grams, Protein 29 grams, Sugar 16 grams
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- 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.
- 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.
- 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.
- 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.
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