Ingredients:
Sweet potatoes (as many as needed)
1 small onion, diced
2 cloves garlic, minced
1 lb ground turkey (or ground chicken)
1/4 tsp smoked paprika (or more, to taste)
1/4 tsp chili powder (or more, to taste)
1/4 tsp cumin (or more, to taste)
Salt and pepper, to taste
1/2 cup black beans, rinsed and drained
1/2 cup corn (canned or frozen)
1/2 cup diced tomatoes
1/2 cup shredded cheese
Fresh cilantro, for garnish
Plain Greek yogurt or sour cream, for serving
Bake the Sweet Potatoes
Preheat oven to 400°F (200°C).
Wash sweet potatoes thoroughly and prick each several times with a fork.
Place directly on the oven rack and bake for about 45 minutes, or until fork-tender.
Make the Filling
While the potatoes bake, heat a skillet over medium heat. Add diced onion and sauté until softened.
Stir in minced garlic and cook for about 30 seconds.
Add ground turkey (or chicken) and cook until browned.
Season with smoked paprika, chili powder, cumin, salt, and pepper.
Stir in black beans, corn, and tomatoes. Cook until warmed through.
Mix in half the shredded cheese and some fresh cilantro.
Assemble & Finish
When potatoes are done, slice each open and gently fluff the inside with a fork.
Spoon the turkey mixture into each potato and sprinkle with the remaining cheese.
Place under the broiler until the cheese is melted and bubbly.
Serve
Garnish with extra cilantro.
Top with a spoonful of Greek yogurt (for a protein boost and lighter option) or sour cream, if preferred.
Enjoy! A hearty, healthy, and flavor-packed meal that’s perfect for fall.