If you’re like me and sweet potato is your favourite veggie then line on up because this recipe is for you! Even thought the sweet potato takes a little time to cook, this recipe is super minimal on prep time and hands on cooking time. Which means it leaves you with plenty of time to put your feet up! This recipe was inspired by my Moroccan Stuffed Sweet Potatoes, which has always been a really popular recipe on my website.
I also love that these Ground Turkey Stuffed Sweet Potatoes are a budget friendly recipe and loaded with protein. They’re great for dinner or meal prep for healthy lunches.
Ingredients for Ground Turkey Stuffed Sweet Potatoes
You just need a handful of simple ingredients to make this delicious healthy dinner. Here’s everything you need including any notes and possible ingredient swaps. The ingredient quantities are in the recipe card at the bottom of this post.
- sweet potatoes – the sweet potatoes get cut in half lengthways to reduce the cooking time. Potato would also work well in this recipe.
- ground turkey breast – I prefer to use ground turkey breast (turkey breast mince), as it is leaner. You could even use ground chicken or pork for these.
- extra virgin olive oil –
- onion powder & garlic powder – we’re keeping it simple with the spices in this recipe. The onion and garlic powder add a really lovely flavour that compliments the lemon.
- lemon juice & lemon zest – both the lemon juice and zest is used in this recipe.
- sea salt flakes & white pepper – White pepper has a milder, slightly earthy heat compared to black pepper and blends in seamlessly without any visible black specks. It pairs beautifully with the lemon and yoghurt flavours in this dish. If you don’t have white pepper on hand, freshly cracked black pepper works perfectly well.
- chicken stock – or chicken broth.
- corn flour – this is used to thicken the liquid. You can swap for tapioca flour if preffered.
- baby spinach – I love wilting baby spinach into the turkey mixture. You can swap for kale or arugula.
- parmesan cheese – I love the combination of parmesan with the lemon and herbs, but you can swap for another cheese like cheddar or mozzarella if you want that stretchy melted cheese. Or swap for feta if preferred.
Dressing ingredients
- fresh parsley and fresh mint – you can swap for other fresh herbs like cilantro or basil.
- lemon zest
- Greek yoghurt – to make this dairy free, use an unsweetened natural coconut yoghurt.
- garlic clove
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Variations
- Mexican – swap the parsley for coriander, swap the lemon juice and zest for lime. Add 1 teaspoon of paprika, 1/2 teaspoon dried oregano and 1/2 teaspoon cumin to the turkey mixture. Top with sour cream, salsa and avocado.
- Extra veggies – add frozen baby peas and corn kernels to the turkey mixture as it cooks.
Tips for Making the Best Ground Turkey Stuffed Sweet Potatoes
Here are some tips so you can get the best results every time.
- Roast cut-side down for the best texture. Placing the sweet potatoes cut-side down directly on the lined baking tray allows the flat surface to caramelise beautifully against the hot tray. They’ll also steam a little from the inside, making the sweet potato flesh extra tender.
- Break the turkey up well as it browns. Heat a large skillet to a medium high heat to brown the turkey and break it up with a wooden spoon or spatula to prevent clumping. You want a nice even browning across the mince.
- Season as you go. Turkey mince is naturally leaner and milder than pork, which means it benefits from being well seasoned. The combination of onion powder, garlic powder, lemon zest and white pepper does a beautiful job of building flavour. Add salt to taste.
- Add the spinach at the end and wilt it gently. It only needs a minute or two in the pan as it wilts down quickly. Adding it right at the end keeps it vibrant green in colour. Stir the spinach through the turkey mixture as it wilts.
- Use a high-speed blender or stick blender for the dressing. You want the herbs fully blended into the yoghurt so the dressing is smooth, creamy and vibrant green. A food processor works too, just scrape down the sides and blend a little longer. If your dressing is too thick, add a splash of lemon juice to thin it out.
- Create a well in each sweet potato. Once roasted, the flesh should be tender. Use a fork or two to gently press the flesh outward from the centre, creating a well to hold the turkey filling. Be careful not to break through the sweet potato skins.
Storage
You can store the sweet potatoes assembled in airtight containers in the fridge for up to 3 days and reheat for about 2 minutes in the microwave, dressing as well! Or store each of the components in individual containers in the fridge. The roasted sweet potatoes and dressing will keep for up to 5 days. The turkey needs to be eaten within 3 days.
Lemony Ground Turkey Stuffed Sweet Potatoes with Herby Yoghurt Dressing
Roasted until tender on the inside and caramelised on the outside sweet potatoes, stuffed with a lemony ground turkey filling and then topped with a herby yoghurt dressing. These Ground Turkey Stuffed Sweet Potatoes are loaded with flavour and very simple to prep, making them the perfect easy dinner!
Equipment
- Chopping Board
- Sharp knife
- Parchment paper
- Large frying pan or skillet
- High Powered Blender
- Spatula
Ingredients
- 2 medium sweet potatoes, washed and dried
- 1 tablespoon extra-virgin olive oil
- 500 grams turkey breast mince
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 20 ml lemon juice
- 1 teaspoon lemon zest
- 120 grams baby spinach
- ½ cup chicken stock
- 1 teaspoon corn flour
- Sea salt flakes and white pepper
- 50 grams parmesan, finely grated
Herby Yoghurt Dressing
- small handful parsley
- small handful mint
- 1 cup Greek yoghurt
- 1 clove garlic
- 2 teaspoons lemon zest
- ¼ teaspoon sea salt flakes
Instructions
- Preheat the oven to 200°C/392°F (conventional). Line a large baking tray with parchment paper.
- Cut the sweet potatoes in half down the centre. Brush with a little olive oil and season with salt and pepper. Place cut side down on the tray, separated and place into the oven to roast for 50 minutes.
- While the sweet potato roasts, make the herb yoghurt sauce by adding the parsley, mint, Greek yoghurt, lemon zest and salt to a blender and blend until smooth and creamy. Add more salt to taste if desired.
- When the sweet potato has about 20 minutes left to roast, bring a large skillet to a medium heat. Add a drizzle of olive oil and then the ground turkey, breaking it up with a wooden spoon or spatula as it browns.
- To the turkey add the chicken stock, onion powder, garlic powder, lemon zest, salt and white pepper. Stir through and move the turkey to one side of the pan to create a pool of liquid. Add the corn flour and whisk to combine before stirring back through the turkey mixture. Once the turkey is cooked through, add the baby spinach and stir until wilted. Turn off the heat.
- Once the sweet potatoes are done roasting, remove from the oven. Flip the sweet potatoes over and use two forks to create a well in the sweet potato flesh of each piece. Spoon the turkey mixture into the wells of each sweet potato. Top with finely grated parmesan and place back into the oven for 5 minutes.
- Remove from the oven and serve hot with the herby yoghurt dressing poured over the top.
Notes
Nutrition facts are an estimate only.
Storage
Store the stuffed sweet potatoes in an airtight container with dressing poured over for up to 3 days in the fridge. Reheat before eating.Nutrition
Calories: 430kcalCarbohydrates: 31gProtein: 34gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 110mgSodium: 590mgPotassium: 976mgFiber: 4gSugar: 9gVitamin A: 19096IUVitamin C: 16mgCalcium: 321mgIron: 3mg
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