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Per serving
Calculating nutrition...
- 1
Bake the sweet potatoes
Preheat oven to 400°F. Pierce sweet potatoes all over with a fork and wrap each one in foil. Place on a baking sheet and bake for 55–60 minutes until fork-tender. Let cool 10 minutes.
- 2
Cook the turkey filling
While the potatoes bake, heat canola oil in a large skillet over medium heat. Add ground turkey and the onion, diced small. Cook 7–8 minutes until turkey is browned and cooked through. Stir in black beans, chili powder, cumin, garlic powder, and 1/2 tsp of the salt. Add 3–4 tablespoons water and simmer 1–2 minutes until the filling thickens up.
- 3
Stuff and finish
Cut a slit lengthwise across the top of each sweet potato and press open to make a pocket. Season the inside with the remaining 1/4 tsp salt. Spoon the turkey and black bean mixture into each potato. Top with shredded Monterey Jack cheese and bake 2–3 more minutes until the cheese melts. Serve with guacamole, salsa, and minced fresh cilantro.
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Turkey and Black Bean Stuffed Sweet Potatoes
Created by: MacroMeals
Ingredients
- 4 sweet potatoes
- 1 tbsp canola oil
- 1/2 lb ground turkey
- 1/2 onion
- 1 cup black beans
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1 cup Monterey Jack cheese
- 1/2 cup guacamole
- 1/4 cup salsa
- 2 tbsp fresh cilantro
Instructions
- Bake the sweet potatoesPreheat oven to 400°F. Pierce sweet potatoes all over with a fork and wrap each one in foil. Place on a baking sheet and bake for 55–60 minutes until fork-tender. Let cool 10 minutes.
- Cook the turkey fillingWhile the potatoes bake, heat canola oil in a large skillet over medium heat. Add ground turkey and the onion, diced small. Cook 7–8 minutes until turkey is browned and cooked through. Stir in black beans, chili powder, cumin, garlic powder, and 1/2 tsp of the salt. Add 3–4 tablespoons water and simmer 1–2 minutes until the filling thickens up.
- Stuff and finishCut a slit lengthwise across the top of each sweet potato and press open to make a pocket. Season the inside with the remaining 1/4 tsp salt. Spoon the turkey and black bean mixture into each potato. Top with shredded Monterey Jack cheese and bake 2–3 more minutes until the cheese melts. Serve with guacamole, salsa, and minced fresh cilantro.