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Southwest Stuffed Sweet Potatoes Recipe

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3.9 from 13 reviews

These Southwest Stuffed Sweet Potatoes feature roasted sweet potatoes filled with a flavorful mixture of ground turkey, poblano and jalapeño peppers, black beans, and corn, topped with melted pepper jack cheese and a dollop of creamy Greek yogurt. This hearty, nutritious dish blends spicy, smoky, and creamy elements for a satisfying meal perfect for family dinners or meal prep.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Sweet Potatoes

  • 6 medium sweet potatoes (8 ounces each, scrubbed clean)
  • 1 teaspoon avocado oil

Stuffing

  • 1 poblano pepper (seeded and diced)
  • 1 jalapeño pepper (seeded and diced)
  • ½ yellow onion (diced)
  • 1 pound 93% lean ground turkey
  • 3 cloves garlic (chopped)
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons ground cumin
  • ½ cup black beans (rinsed and drained)
  • ½ cup frozen roasted corn
  • 1 tablespoon chopped cilantro (plus more for garnish)
  • ¾ cup shredded pepper jack cheese
  • Greek yogurt (for serving)

Instructions

  1. Preheat Oven and Prepare Sweet Potatoes: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Place sweet potatoes on the sheet and pierce several times with a fork to allow steam to escape during roasting.
  2. Roast Sweet Potatoes: Roast the sweet potatoes in the oven for 45-60 minutes, until they’re very tender and easily pierced with a knife. Remove from oven and allow to cool slightly to handle safely.
  3. Cook Vegetables: While sweet potatoes roast, heat avocado oil in a large nonstick skillet over medium heat. Add diced poblano, jalapeño, and onion. Cook, stirring occasionally, for 5-7 minutes until vegetables soften but retain some texture.
  4. Cook Turkey and Season: Add ground turkey and chopped garlic to the skillet. Break the turkey into small pieces with a wooden spoon. Season with kosher salt and cumin. Cook, stirring occasionally, until turkey is fully cooked through, about 7 minutes.
  5. Add Beans, Corn, and Cilantro: Stir in black beans and frozen roasted corn. Heat through, then remove skillet from heat and stir in chopped cilantro to finish the filling.
  6. Stuff Sweet Potatoes: Once sweet potatoes have cooled enough to handle, cut them lengthwise and gently open to create space for the filling. Use a measuring cup or spoon to stuff each potato and compact the filling slightly.
  7. Add Cheese and Broil: Sprinkle shredded pepper jack cheese evenly over the stuffed potatoes. Place under the oven broiler for 2-3 minutes, just until cheese melts and becomes bubbly.
  8. Serve: Top each stuffed sweet potato with a dollop of Greek yogurt and extra chopped cilantro for garnish. Serve immediately.

Notes

  • The jalapeño and poblano peppers can be adjusted or omitted to alter the spice level to your preference.
  • For a vegetarian version, substitute ground turkey with cooked lentils or a plant-based meat alternative.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
  • You can swap pepper jack cheese for cheddar or Monterey Jack if preferred.
  • Make sure to pierce the sweet potatoes before roasting to prevent bursting in the oven.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Southwestern

Find it online: https://monicarecipes.com/southwest-stuffed-sweet-potatoes-recipe/