Description
Baked sweet potato halves are filled with a savory mixture of lean ground turkey, black beans, corn, salsa, and warm spices, then topped with melted cheddar, Greek yogurt, green onions, and cilantro for a hearty and satisfying meal.
Ingredients
Scale
- 4 medium sweet potatoes, about 8 ounces each
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned and drained
- 1 cup tomato salsa
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup plain Greek yogurt
- 2 green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or foil. Scrub the sweet potatoes, pat them dry, prick them several times with a fork, and rub lightly with a little of the olive oil and a pinch of the salt.
- Place the sweet potatoes on the prepared baking sheet and bake for 40 to 45 minutes, or until very tender.
- Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds.
- Add the ground turkey, breaking it up as it cooks. Stir in the cumin, smoked paprika, garlic powder, the remaining salt, and black pepper. Cook until the turkey is no longer pink.
- Stir in the black beans, corn, and salsa. Simmer for 3 to 4 minutes until the mixture thickens slightly.
- When the sweet potatoes are cool enough to handle, cut each one in half lengthwise. Scoop out a small amount of the flesh, leaving a border so the skins hold their shape.
- Lightly mash the scooped sweet potato flesh and stir it into the turkey mixture.
- Spoon the filling evenly into each sweet potato half and top with the shredded cheddar cheese.
- Return the stuffed sweet potatoes to the oven and bake for 8 to 10 minutes, until the cheese is melted and everything is heated through.
- Top each boat with Greek yogurt, sliced green onions, and chopped cilantro before serving.
Notes
- Choose sweet potatoes that are similar in size so they bake evenly.
- Let the filling simmer briefly so it does not make the boats watery.
- You can roast the sweet potatoes and prepare the filling a day ahead, then assemble and bake when ready to serve.
- For extra color, broil the boats for 1 to 2 minutes after the cheese melts, watching carefully.
Nutrition
- Serving Size: 2 sweet potato halves
- Calories: 430
- Sugar: 11g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 65mg
Keywords: protein loaded sweet potato boats, stuffed sweet potatoes, high protein dinner, ground turkey sweet potatoes, black bean sweet potato boats