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!
Servings: 4
Calories: 430kcal
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: 430kcal | Carbohydrates: 31g | Protein: 34g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 590mg | Potassium: 976mg | Fiber: 4g | Sugar: 9g | Vitamin A: 19096IU | Vitamin C: 16mg | Calcium: 321mg | Iron: 3mg