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Southwest Stuffed Sweet Potatoes

Southwest Stuffed Sweet Potatoes

5 from 8 votes
Southwest Stuffed Sweet Potatoes made with ground turkey, black beans, corn, and cheese provide over 20 grams of protein and 9 grams of fiber per serving. A hearty, healthy dinner!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings
Course: Dinner, main dish, Meal Prep
Cuisine: American

Ingredients

  • 6 medium sweet potatoes (8 ounces each, scrubbed clean)
  • 1 teaspoon avocado oil
  • 1 poblano pepper (seeded and diced)
  • 1 jalapeño pepper (seeded and diced)
  • ½ yellow onion (diced)
  • 1 pound 93% ground turkey
  • 3 cloves garlic (chopped)
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons cumin
  • ½ cup black beans (rinsed and drained)
  • ½ cup frozen roasted corn
  • 1 tablespoon chopped cilantro (plus more for garnish)
  • 3/4 cup shredded pepper jack cheese
  • Greek yogurt (for serving)

Instructions

  • Preheat the oven to 400° F and line a rimmed baking sheet with parchment paper.
  • Place the sweet potatoes on the prepared baking sheet and pierce each potato a few times with a fork. Transfer the sweet potatoes to the oven to roast for 45-60 minutes, until very tender and easily pierced with a knife. Remove from the oven and let cool slightly.
  • In the meantime, prepare the filling. Heat the avocado oil in a large nonstick skillet over medium heat. Add the poblano, jalapeño, and onion to the pan. Cook, stirring occasionally, until the vegetables have softened slightly, 5-7 minutes.
  • Add the turkey and garlic to the pan. Use a wooden spoon to break the turkey up into small pieces. Season with the salt and cumin and cook, stirring occasionally, until the turkey is cooked through, about 7 minutes.
  • Add the black beans and corn, stir to combine and heat through. Remove from heat and add the cilantro, stir to incorporate.
  • When the sweet potatoes are slightly cooled, cut them lengthwise and spread the potatoes open to make space for the filling. Use a measuring cup to stuff them and slightly compact the filling in. Top with cheese and broil until the cheese is melted and bubbly, 2-3 minutes.
  • Top with greek yogurt and chopped cilantro.

Nutrition

Serving: 1potato and ⅔ cup filling, Calories: 413.5kcal, Carbohydrates: 54.5g, Protein: 23g, Fat: 11.5g, Saturated Fat: 4g, Cholesterol: 71mg, Sodium: 483.5mg, Fiber: 9g, Sugar: 11g
- WW Points: 2