Turkey Taco Stuffed Sweet Potatoes

Description

Turkey Taco Stuffed Sweet Potatoes are roasted sweet potatoes filled with seasoned turkey, salsa, black beans, and corn, then finished with avocado and lime Greek yogurt. The potatoes bake until fluffy, then get loaded with smoky taco filling, fresh cilantro, green onion, avocado, and lime for a cozy, satisfying lunch.

Instructions

1. 1Equipment: a rimmed baking sheet, parchment paper or foil, a fork, a large nonstick skillet, a wooden spoon, an instant-read thermometer, a small bowl and a spoon for the yogurt sauce, a cutting board, a sharp knife, measuring spoons, and shallow serving bowls.
2. 2Preheat the oven to 425 degrees F.
3. 3Scrub the 4 sweet potatoes under running water and dry them with a towel.
4. 4Use a fork to pierce each sweet potato 6 to 8 times so steam can escape.
5. 5Place the sweet potatoes on a rimmed baking sheet.
6. 6Bake for 40 to 50 minutes, until a knife slides into the thickest part with no resistance and the potatoes feel very soft when gently squeezed with a kitchen towel.
7. 7About 15 minutes before the potatoes are done, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
8. 8Add the diced onion and cook for 3 to 4 minutes, stirring often, until it looks softened and slightly translucent.
9. 9Add the minced garlic and cook for 30 seconds, stirring constantly, until it smells fragrant.
10. 10Add the ground turkey to the skillet.
11. 11Break the turkey into small crumbles with a wooden spoon.
12. 12Cook for 6 to 8 minutes, stirring often, until the turkey is fully cooked, no pink remains, and the crumbles reach 165 degrees F if checked with a thermometer.
13. 13Add 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
14. 14Stir for 30 seconds, until the spices coat the turkey and smell warm.
15. 15Stir in 1/2 cup salsa, the drained black beans, and the corn.
16. 16Cook for 2 to 3 minutes, stirring often, until the filling is hot and slightly glossy.
17. 17In the small bowl, stir 1/2 cup Greek yogurt with 1 tablespoon juice squeezed from the limes, using a spoon, until smooth.
18. 18Place each baked sweet potato in a shallow serving bowl.
19. 19Slice each potato lengthwise down the center, but do not cut all the way through the bottom.
20. 20Gently push the ends toward the center to open the potato.
21. 21Spoon the warm turkey filling into each sweet potato.
22. 22Drizzle with the lime Greek yogurt sauce.
23. 23Top with the diced avocado, chopped cilantro, and sliced green onion.
24. 24Serve with the remaining lime wedges for squeezing over the top.

Tips and Tricks

1. 1

   Pierce the sweet potatoes before baking. The holes let steam escape, which helps the potatoes cook evenly and keeps the skins from splitting open too much in the oven. It also helps the inside steam evenly, so the center turns soft and easy to open.

2. 2

   Use potatoes that are close in size. If one potato is much larger, it may still be firm when the smaller ones are already soft, fluffy, and ready to fill. Matching sizes make serving easier because everyone gets a potato with the same tender texture.

3. 3

   Cook the turkey until no pink remains before adding salsa, beans, and corn. This makes sure the meat is fully cooked and keeps the filling texture clean, crumbly, and not watery. Once the meat is done, the salsa can warm the filling without thinning it too much.

4. 4

   Add the yogurt sauce and fresh toppings after reheating. Greek yogurt tastes best cool and creamy, and cilantro, green onion, and lime stay brighter when they are added at the end. That contrast keeps the stuffed potatoes tasting fresh instead of heavy after storage.