Description
These Mediterranean Turkey Stuffed Sweet Potatoes are perfect for a weeknight meal. Super easy and versatile. They're also naturally gluten free.
Ingredients
Units
Scale
- 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 1/2 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 1/2 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.