Stuffed Sweet Potatoes
Roasted sweet potato halves filled with a savory or sweet protein-based filling. The potato skin holds warm, tender flesh topped with cooked fillings and optional garnishes.
Ingredients
Method
Preheat oven to 400°F. Halve sweet potatoes lengthwise and scoop out a small well in the center of each half, leaving a 0.5-inch border. Toss potato halves with 1 tbsp olive oil, salt, and pepper.
Arrange potatoes cut-side down on a sheet pan. Roast for 30–35 minutes until tender when pierced.
While potatoes roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook 4–5 minutes until softened.
Add garlic and cook 1 minute. Stir in ground turkey and cook 6–8 minutes, breaking into small pieces, until no pink remains.
Add tomato paste, vegetable broth, paprika, and cumin. Simmer 5 minutes. Fold in spinach and cook 2–3 minutes until wilted. Taste and adjust seasoning.
Remove potatoes from oven. Top each half with filling, dividing evenly. Sprinkle parmesan cheese over each.
Return to oven for 5 minutes until cheese melts.
Garnish with green onion and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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