Go Back
–+ servings
Stuffed sweet potatoes filled with ground turkey and a smooth whipped miso-butter base for rich umami flavor.

Smoky Southwest Stuffed Sweet Potatoes

Rebecca Blumer
Enjoy a protein-forward dinner that hits every craving. These roasted sweet potatoes are packed with smoky turkey, black beans, and melted pepper jack for a comforting, high-fiber meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6 potatoes
Calories 415 kcal

Equipment

  • Rimmed baking sheet
  • Parchment Paper
  • Large nonstick skillet
  • Wooden Spoon
  • Measuring cup

Ingredients
 

  • 6 medium sweet potatoes, 8 ounces each, scrubbed clean
  • 1 teaspoon avocado oil
  • 1 poblano pepper, seeded and diced
  • 1 jalapeño pepper, seeded and diced
  • ½ yellow onion, diced
  • 1 pound 93% ground turkey
  • 3 cloves garlic, chopped
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons cumin
  • ½ cup black beans, rinsed and drained
  • ½ cup frozen roasted corn
  • 1 tablespoon chopped cilantro, plus more for garnish
  • 3/4 cup shredded pepper jack cheese

Instructions
 

Roast the sweet potatoes

  • Heat the oven to 400° F and line a rimmed baking sheet with parchment paper to help the skins dry and crisp.
  • Place the sweet potatoes on the sheet and pierce each one several times with a fork. Roast for 45-60 minutes, or until a knife slides easily into the center.
  • Remove from the oven and allow to cool slightly until they can be safely handled.

Cook the turkey filling

  • While the potatoes roast, heat the avocado oil in a large nonstick skillet over medium heat. Sauté the poblano, jalapeño, and onion for 5-7 minutes until softened.
  • Add the ground turkey and garlic to the skillet, breaking the meat into crumbles. Season with salt and cumin, then cook for approximately 7 minutes until the turkey is browned and cooked through.
  • Stir in the black beans and corn, heating until warmed through. Turn off the heat and fold in the chopped cilantro.

Stuff, melt, and finish

  • Slice each roasted sweet potato lengthwise and press open. Use a measuring cup to firmly pack the filling into each potato cradle.
  • Top with shredded pepper jack cheese and broil for 2-3 minutes until the cheese is bubbly and golden.
  • Serve immediately with a dollop of Greek yogurt and extra cilantro.

Notes

Chef's Pro Tip: Use a measuring cup as a stuffing tool to pack the turkey filling tightly. This ensures the sweet potato holds its shape when serving.
Storage Tip: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or air fryer at 350°F to maintain the crisp texture of the skins.
Vegetarian Variation: Replace the ground turkey with extra black beans, chickpeas, or cooked quinoa. Be sure to season well with cumin to maintain the smoky flavor profile.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 415kcalCarbohydrates: 52gProtein: 26gFat: 11gSaturated Fat: 4gCholesterol: 55mgSodium: 640mgPotassium: 890mgFiber: 10gSugar: 12gVitamin A: 420IUVitamin C: 30mgCalcium: 145mgIron: 3.5mg
Keyword healthy dinner, high protein, stuffed sweet potatoes
Tried this recipe?Let us know how it was!