Ingredients
Scale
- 4 medium sweet potatoes
- 1 lb lean ground turkey
- 2 tbsp taco seasoning (store-bought or homemade)
- 1 cup black beans (rinsed and drained)
- 1 cup fresh or frozen corn
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 3 green onions (chopped)
- 1 avocado (diced)
- Fresh cilantro (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash sweet potatoes, pierce several times with a fork, and place on the baking sheet. Bake for 45-60 minutes until tender.
- In a skillet over medium heat, cook ground turkey until browned (about 5-7 minutes). Add taco seasoning and water as directed on the package.
- Mix in black beans and corn, heating through until warm.
- Slice baked sweet potatoes lengthwise without cutting all the way through, fluffing insides with a fork. Fill each potato with the taco mixture.
- Top with shredded cheese and return to the oven for an additional 10 minutes until cheese is melted.
- Garnish with green onions, diced avocado, and cilantro if desired before serving.
Notes
For added flavor, consider using homemade taco seasoning.
- Swap out ground turkey for plant-based protein to make it vegetarian-friendly.
- Customize toppings based on your preferences—sour cream or guacamole can elevate the dish further.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 300g)
- Calories: 480
- Sugar: 8g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 12g
- Protein: 27g
- Cholesterol: 70mg