20 minute meal! These Turkey Taco Stuffed Sweet Potatoes are a fantastic option when you need a quick dinner recipe.
- 2 medium sweet potatoes
1 tsp olive oil
1 1/4 tsp ground cumin, divided
1/4 + 1/8 tsp salt
1/4 + 1/8 tsp ground pepper
3/4 lb. lean ground turkey
4 garlic cloves, minced
1 tsp chili powder
1/2 tsp dried oregano
1/2 tsp paprika
1 1/4 cup canned crushed tomatoes
1/4 cup grated pepper Jack cheese
2 tbsp minced flat-leaf parsley
Pierce the sweet potatoes all over with a fork.
Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.
Cut the potatoes in half lengthwise.
Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl.
Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper.
Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray.
Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through.
Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, and remaining ⅛ teaspoon salt and pepper. Cook for 1 minute. Stir in the crushed tomatoes.
Preheat the broiler. Spoon the turkey mixture into each sweet potato skin.
Top each with 1 tablespoon grated cheese.
Broil until the cheese is melted, about 30 seconds.
Garnish with parsley. Serve.