Sweet potatoes stuffed with turkey is an easy recipe for a healthy, tasty dinner that the whole family will love. It’s a balanced, nutritious, and protein-rich meal that can be prepared ahead of time, which is undoubtedly a huge advantage.
I enjoy preparing stuffed sweet potatoes in the evening to take to work the next day. They keep well, are easy to reheat, and taste just as good as when first made. In one word, they're the perfect lunchbox dish! So, feel free to add this recipe to your weekly menu!
To prepare this recipe, you’ll need a few readily available ingredients and some fresh herbs for garnishing. I adore parsley but feel free to pick your favourite herbs or use whatever you have available.
Sweet potatoes stuffed with turkey - tips
- I suggest selecting sweet potatoes that are similar in size to ensure they all bake evenly at the same time.
- You can prepare the sweet potato stuffing ahead of time and freeze it. This makes things much simpler, as all you need to do later is defrost it, bake the sweet potatoes, and voilà!
- What to serve with baked sweet potatoes? Occasionally, I enjoy serving baked sweet potatoes with grated Cheddar cheese on top. If you're not concerned about a few extra calories, I definitely recommend trying this option.
If you find yourself with a few sweet potatoes left and are pondering how to use them, do make sure to check out the recipes listed below where sweet potatoes are the main ingredient!
Sweet potatoes stuffed with turkey
Ingredients
- 4 sweet potatoes (małe)
- 1 onion
- 300 g minced turkey breast
- 300 ml passata
- 100 g red beans
- ½ tbsp olive oil
- 30 g tbsp pumpkin seeds
- 1 tsp Herbs de Provence
- 2 tbsp chopped parsley
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 200°C. Wash the sweet potatoes, prick them all over with a fork, and place them on a baking tray lined with parchment paper. Bake for 45-60 minutes. The baking time varies depending on the size of the sweet potatoes, so it’s worth checking on them now and then. Once baked, remove from the oven and leave to cool.
- While the sweet potatoes are baking, heat the olive oil in a pan and add finely chopped onion. Fry over low heat until the onion becomes translucent. Then, turn up the heat and add the minced meat. When the meat is nearly cooked through, stir in the red beans, passata, and Provençal herbs, and let it simmer for a few minutes. Afterwards, set it aside to cool.
- Slice the sweet potatoes in half, then gently score them both lengthwise and crosswise, taking care not to cut all the way through. Spoon the prepared stuffing into the sweet potatoes. Finish by sprinkling chopped parsley and pumpkin seeds over the top. Enjoy your delicious meal!
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