Turkey Taco Stuffed Sweet Potatoes

from my recipe box: twice baked sweet potatoes meet tacos in this fool proof dish! These Turkey Taco Stuffed Sweet Potatoes are a fiesta full of fiber, greens and protein that can be prepped in a flash!

Did you try it? Share your pics @thewellfedguide!

Turkey Taco Stuffed Sweet Potatoes

Ingredients:

• 4-5 small/medium size sweet potatoes, washed well

• 1/2 tbsp olive oil (+more for coating sweet potatoes)

• 1/2 yellow onion

• 1 tbsp minced garlic (~2 cloves)

• 1 lbs ground turkey

• 2 tbsp taco seasoning

• 2 tbsp tomato paste

• 1/4 cup chicken broth

• 1 large handfuls of spinach, chopped

• 1/4 cup corn (I use frozen)

• 1/2 cup shredded mexican cheese

• salt & pepper, to taste

• optional toppings: cilantro, guacamole, more cheese, sour cream, limes

Directions

1. Preheat oven to 425 degrees F and line a small rimmed baking sheet with parchment or foil. Poke sweet potatoes with a fork all over and place them on the prepared baking sheet. Coat lightly with olive oil and bake for 40-60 minutes (depending on size), until the potatoes can easily be pierced with a fork.

2. While the potatoes are cooking, heat a large sauté pan over medium high heat. Add olive oil, onion, and garlic and cook until onion is translucent.

3. Add turkey and cook until almost browned, breaking up into small pieces. Add taco seasoning and continue cooking until the turkey is fully browned.

4. Add tomato paste, chicken broth, spinach, corn and cheese. Stir until well combined. Season with salt and pepper to taste.

5. When the potatoes are done, allow them to cool before cutting them down the center (not all the way through!) to open. Now it’s time to stuff! You can remove some of the sweet potato flesh or simply have the turkey filling overflow as pictured above. Top with cilantro, more cheese, guacamole, etc. as desired!