Description
This delicious Taco Stuffed Sweet Potatoes recipe combines tender baked sweet potatoes with a flavorful ground turkey taco filling, black beans, corn, and a zesty Greek yogurt lime sauce. It’s a nutritious and hearty meal perfect for weeknight dinners, packed with protein, fiber, and vibrant Mexican-inspired flavors.
Ingredients
Sweet Potatoes
- 4 small sweet potatoes (or 3 medium sweet potatoes)
- 2 teaspoons olive oil
Spice Mix
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ¾ teaspoon coriander
- ½ teaspoon kosher or sea salt
- Pinch of red pepper flakes
Sauce
- ½ cup plain Greek yogurt (2% or nonfat)
- 1 lime (zested and halved)
Taco Filling
- 1 pound 93% lean ground turkey
- ½ cup diced yellow onion
- 2 tablespoons tomato paste
- ½ cup water
- 15 ounces canned black beans (rinsed and drained)
- ½ cup frozen corn (no need to thaw)
Optional Toppings
- Shredded cheese
- Pico de gallo or salsa
- Guacamole
- Cilantro
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper to prepare for baking the sweet potatoes.
- Prepare and bake sweet potatoes: Scrub the sweet potatoes until clean, then dry them thoroughly. Place them on the baking sheet and poke each potato about 3 or 4 times per side with a fork. Drizzle olive oil over each and rub to coat all sides. Bake for 50 minutes if small or 60 minutes if medium-sized, until tender when pierced with a toothpick.
- Mix spices: While the potatoes bake, combine chili powder, garlic powder, cumin, dried oregano, coriander, kosher salt, and red pepper flakes in a small bowl and set aside.
- Prepare yogurt sauce: In a separate bowl, mix the Greek yogurt with 1 teaspoon of the prepared spice mix, juice from half of the lime, and 1 teaspoon of lime zest. Stir well and refrigerate until ready to use.
- Cook taco filling: Heat a 12-inch nonstick skillet over medium heat and coat it with nonstick spray. Add ground turkey and diced onion, cooking and breaking up the meat with a spoon for about 5 minutes. Drain excess grease, return skillet to heat, and stir in tomato paste until well combined.
- Add spices and simmer: Add the remaining spice mix to the meat mixture, cooking and stirring for 1-2 minutes until meat is evenly coated. Pour in the water, reduce the heat to medium-low, and simmer for about 5 minutes until the sauce slightly reduces.
- Add beans and corn: Stir in the black beans and frozen corn, cooking until warmed through. Squeeze the juice from the remaining lime half over the mixture, stir, and remove the skillet from heat.
- Assemble the dish: Once sweet potatoes are baked, let them rest for 5 minutes. Slice each in half lengthwise. Place a sweet potato half in a bowl, top generously with the turkey taco filling, add optional toppings like shredded cheese, pico de gallo, guacamole, and cilantro as desired, and finish with a dollop of the prepared yogurt sauce.
Notes
- You can substitute ground turkey with lean ground beef or chicken if preferred.
- For a vegetarian version, replace ground turkey with cooked lentils or a plant-based meat alternative.
- Adjust the red pepper flakes to control the heat level according to your taste.
- Sweet potatoes can be cooked ahead of time and reheated for quicker assembly.
- Use nonfat Greek yogurt to reduce fat content while keeping the creaminess.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking and Stovetop
- Cuisine: Mexican-American
