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Split stuffed sweet potatoes with a smoked salt and zest shell treatment, filled with vibrant plant-based protein.

Zesty Southwest Stuffed Sweet Potatoes

Linda Ekin
Enjoy these protein-packed stuffed sweet potatoes featuring a smoky, crispy skin and a savory turkey and black bean filling. A naturally gluten-free dinner that turns a simple bake into a gourmet meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine American, Southwest
Servings 6 potatoes
Calories 385 kcal

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Large nonstick skillet
  • Wooden spoon

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

Instructions
 

Roast the sweet potatoes, and build the crispy shell

  • Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper to prevent sticking while allowing the skins to dry and crisp.
  • Place the scrubbed sweet potatoes on the sheet and prick each one several times with a fork to vent steam. Roast for 45-60 minutes until a knife slides easily into the center. Allow them to cool slightly until they are safe to handle.

Cook the peppery turkey filling

  • While the potatoes are roasting, heat avocado oil in a large nonstick skillet over medium heat. Sauté the diced poblano, jalapeño, and onion for 5-7 minutes until the onions are translucent and glossy.
  • Add the ground turkey and chopped garlic to the skillet. Break the meat into small crumbles with a spoon and season with salt and cumin. Cook for approximately 7 minutes until the turkey is fully browned with no pink remaining.
  • Stir in the rinsed black beans and roasted corn. Once heated through, remove from heat and fold in the fresh cilantro.

Stuff, melt, and serve

  • Slice each roasted sweet potato lengthwise and gently press the sides to open a cavity. Spoon the hot turkey mixture into each potato, pressing it down slightly to secure the filling.
  • Top each potato with shredded pepper jack cheese and broil for 2-3 minutes until the cheese is melted and bubbling. Garnish with Greek yogurt and extra cilantro before serving.

Notes

The Temperature Rule: For the fluffiest interior, aim for an internal temperature of 205°F to 210°F in the thickest part of the potato.
Storage Tip: For the best results in meal prepping, store the roasted potatoes and the turkey filling in separate containers for up to 4 days.
Reheating Guide: To keep the skin from becoming mushy, reheat leftovers in the oven or air fryer at 350°F instead of using the microwave.
Safety Tip: Always prick the potato skins with a fork before roasting to allow steam to escape and prevent the potatoes from becoming watery or bursting.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 42gProtein: 26gFat: 14gSaturated Fat: 5gCholesterol: 55mgSodium: 580mgPotassium: 850mgFiber: 9gSugar: 8gVitamin A: 420IUVitamin C: 30mgCalcium: 180mgIron: 4mg
Keyword Gluten-free, healthy dinner, stuffed sweet potatoes
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