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Stuffed Sweet Potatoes

We’re in the midst of an unprecedented time of so much uncertainty as the coronavirus has set in as a global health crisis. With it (for us lucky, healthy ones) has come the new reality of quarantine, which means a lot of family time at home, few trips to the store and making do with what’s in our pantries. Sweet potatoes are a great pantry staple because they are a produce that has a longer shelf life and packed with nutrients. Stuff them with a hearty protein combo like this and you have a satisfying, healthy meal that’s economical and delicious. I’ve done these a few different ways but this latest variation is definitely my favorite. If you don’t have garam masala (which is a wonderful, warm spice combination often used in Indian cooking) you can substitute with equal parts cumin, cinnamon, coriander and cardamom. I like to serve this with one of our Trader Joe’s faves, the Southwest Salad Kit.


4 sweet potatoes, scrubbed and pierced with a fork

1 lb ground turkey

1 yellow or red pepper, diced

1 yellow onion, diced

1 clove garlic, minced

1 can black beans, drained and rinsed

1 1/2 cups shredded cheese

1 tbsp garam masala

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp paprika

salt + pepper to taste


1) Preheat oven or air fryer (my preferred method) to 400 degrees. Pierce sweet potatoes all over several times, drizzle with a little olive oil and sprinkle with salt. Bake or air fry for about 40-50 minutes or until soft. *If you are looking for a shortcut, you can always microwave your sweet potatoes instead. Make sure to pierce them and wrap in a damp paper towel. The skin does not get crisp but it cuts down the time significantly. This will take about 8-10 minutes, depending on size, but you’ll want to keep checking them after 5 minutes to make sure they don’t burn.

2) While potatoes are cooking, brown the turkey with a little olive oil (about a tbsp) in a large skillet.

3) Once meat is browned, add in diced onion, pepper and garlic. Season with all of the spices and let simmer until soft and cooked through.

4) Cut cooked sweet potatoes in half, top with turkey mixture, sprinkle with cheese and beans and serve immediately. 

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