Ingredients
Scale
- 4 large sweet potatoes, washed and dried
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese
- Fresh cilantro or parsley for garnish
- Optional: Greek yogurt or sour cream for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Use a fork to poke several holes in each sweet potato. Place them on a baking sheet lined with parchment paper.
- Bake the sweet potatoes for 45 to 60 minutes, or until they are soft when pierced with a knife.
- While the potatoes are baking, heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and bell pepper to the skillet. Sauté for 5 minutes until the vegetables are soft.
- Add the ground turkey to the skillet. Cook and break it apart with a spoon until it is fully browned and no longer pink.
- Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Let it cook for another 2 minutes so the flavors meld.
- Once the sweet potatoes are done, remove them from the oven. Carefully slice each potato down the middle lengthwise.
- Use a fork to gently mash and fluff the inside of the sweet potatoes, leaving a little room for the filling.
- Spoon a generous amount of the turkey mixture into each sweet potato.
- Top each potato with shredded cheddar cheese.
- Return the potatoes to the oven for 2 to 3 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro or parsley and serve warm.
- Cook Time: 60 minutes