Ground Turkey is one of my go-to proteins, especially for quick weeknight meals! These Mediterranean Turkey Stuffed Sweet Potatoes are easy to make, require few ingredients, completely adaptable and great to make ahead. Made with simply 1 pound of ground turkey, veggies and tangy feta and olive topping for a Mediterranean flair. This is one to add to your menu rotation!
Even though the weather may not read FALL yet - it is September which means all things fall are game. Including hectic weeknights with back to school and the extra added commitments. Quick and easy weeknight meals are a must, especially when you can make ahead.
This dish take the idea of a taco or sloppy joe and elevates it a bit - and really makes an easy, flavorful, gluten free, filling meal. Great for everyone in the family. I love using ground turkey as a protein, my sheet pan turkey burgers are a FAN FAVORITE - whether you make them in a sheet pan or grill them - the flavor is AMAZING. So using ground turkey to fill these sweet potatoes was an easy choice. Paired with flavors from my Lebanese background - adding cinnamon to the mixture is reminiscent of my favorite fatayer meat filling. That sweet and earthy flavor of the cinnamon paired with savory spices melds so well with the creamy sweet potato.
Ingredients
I love this meal because the ingredients are simple but also adaptable to what you like or have on hand. Perfect for kids who want to choose their own toppings. Make it a sweet potato bar!
- Sweet Potatoes/Yams - We tend to lean into yams more than sweet potatoes but name them interchangeably. Either yams or sweet potatoes work in this recipe - orange, red, purple or white, whatever is easiest for you to find. I'm using some garnet yams which tend to have more of a dark red skin.
- Ground Turkey - I urge you to choose a ground turkey that has AT LEAST 7% fat. Using an ultra lean turkey with 1% fat can be VERY dry and lack flavor even when adding plenty of spices. It will definitely make a difference in your recipe.
- Onion - Cooking down onions to include in the filling gives the turkey a nice sweet flavor and lots of moisture.
- Ground Cinnamon - This is a crucial ingredient that builds flavor to the dish and gives it a signature Mediterranean flair.
- Tomato - Adding a bit of fresh tomato to the cook ground meat is a nice freshness. You can also simply add to each sweet potato if you prefer.
- Fresh Mint - The fresh mint gives a lovely herby flavor that is perfect.
- Feta Cheese - We're topping these with feta cheese, as much or as little as you want!
- Olives - Same with olives, as much or as little as you want.
- Salt, black pepper, olive oil
See recipe card for quantities.
Instructions
Step 1: Begin by cleaning your sweet potatoes/yams and then coating the skins with olive oil and salt. Pierce a few times with the tip of a sharp knife or fork tines to create little air pockets throughout.
Step 2: Place on a foil lined sheet pan and bake for 45-50 minutes at 425 degrees fahrenheit - rotating the potatoes at the halfway point.
Step 3: While your potatoes cook, prepare your filling. Add 2 teaspoon olive oil to a large skillet (about 12") and heat on medium-high. Once oil is shimmery, add your diced onion and 1 teaspoon kosher salt. Cook for about 10-12 minutes until the onions become soft and translucent.
Step 4: Add your ground turkey, cinnamon, salt and black pepper. Cook for another 10 minutes until the turkey is cooked through.
Step 5: Remove turkey mixture from heat and stir in your fresh diced tomato (see notes if using canned) and fresh mint.
Step 6: Once your sweet potatoes/yams are fork tender, remove from oven and cut in half.
Step 7: Place some turkey mixture in the center of each potato.
Step 8: Top with feta cheese and diced olives. Enjoy!
If you don't want to stuff the sweet potatoes, you can certainly serve the potato on the side or if you are meal prepping, keep each separate and assemble when ready to enjoy.
Storage
Store the turkey mixture and potatoes separate. Both are good for 5-7 days in the fridge. The turkey mixture can be frozen in a sealed freezer safe container for upto 3 months. Sweet potatoes are best enjoyed unfrozen.
To reheat, use microwave or oven to heat potato or stuffed potato. Add feta and olives after reheating.
Why We Love This Recipe
Quick, easy and flavorful! These are not only delicious but a lighter dinner option. Make ahead for a quick weeknight dinner!
If you try these Turkey Stuffed Sweet Potatoes - Mediterranean Flavor, please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Mediterranean Turkey Stuffed Sweet Potatoes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5-8 sweet potatoes 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
These Mediterranean Turkey Stuffed Sweet Potatoes are perfect for a weeknight meal. Super easy and versatile. They're also naturally gluten free.
Ingredients
- 5-8 sweet potatoes/yams - the filling will stretch to 8 sweet potatoes depending on how full they are
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- 2 teaspoons olive oil
- 1 large onion, diced - about 1 ½ cups
- 1 teaspoon kosher salt - half if using table salt
- 1 pound ground turkey - at least 7% fat
- 3 teaspoons ground cinnamon
- 1 teaspoons kosher salt - half if using table salt
- 2 teaspoon black pepper
- 1 large fresh tomato, diced (see note if using canned)
- 2 sprigs of fresh mint - chopped
- crumbled feta cheese
- kalamata olives
Instructions
- Preheat your oven to 425 degrees fahrenheit.
- Scrub your sweet potatoes/yams clean then coating the skins with olive oil and salt. Pierce a few times with the tip of a sharp knife or fork tines to create little air pockets throughout.
- 5-8 sweet potatoes/yams - the filling will stretch to 8 sweet potatoes depending on how full they are
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- Place sweet potatoes/yams a foil lined sheet pan and bake for 45-50 minutes - rotating the potatoes at the halfway point.
- While your potatoes cook, prepare your filling. Add 2 teaspoon olive oil to a large skillet (about 12") and heat on medium-high.
- 2 teaspoons olive oil
- Once oil is shimmery, add your diced onion and 1 teaspoon kosher salt. Cook for about 10-12 minutes until the onions become soft and translucent.
- 1 large onion, diced - about 1 ½ cups
- 1 teaspoon kosher salt - half if using table salt
- Add your ground turkey, cinnamon, salt and black pepper. Cook for another 10 minutes until the turkey is cooked through.
- 1 pound ground turkey - at least 7% fat
- 3 teaspoons ground cinnamon
- 1 teaspoons kosher salt - half if using table salt
- 2 teaspoon black pepper
- Remove turkey mixture from heat and stir in your fresh diced tomato (see notes if using canned) and fresh mint. Taste and adjust spices as needed.
- 1 large fresh tomato, diced (see note if using canned)
- 2 sprigs of fresh mint - chopped
- Once your sweet potatoes/yams are fork tender, remove from oven and cut in half. Place some turkey mixture in the center of each potato. Top with crumbled feta cheese and diced olives. Enjoy!
Notes
- If using canned diced tomatoes - add in a 14 ounce can once your ground turkey browns and allow to cook for another 5 minutes. Then remove from heat and add fresh mint.
- Store the turkey mixture and potatoes separate. Both are good for 5-7 days in the fridge. The turkey mixture can be frozen in a sealed freezer safe container for upto 3 months. Sweet potatoes are best enjoyed unfrozen.
- To reheat, use microwave or oven to heat potato or stuffed potato. Add feta and olives after reheating.
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