Ingredients
- 2 medium sweet potatoes
- 1 tsp olive oil
- 1 ¼ tsp ground cumin, divided
- ¼ + ⅛ tsp salt
- ¼ + ⅛ tsp ground pepper
- ¾ lb. lean ground turkey
- 4 garlic cloves, minced
- 1 tsp heaping chili powder
- ½ tsp dried oregano
- ½ tsp paprika
- 1 ¼ cup canned crush tomatoes – or more, depending on your preference
- ¼ cup grated pepper Jack or cheddar cheese – or more!
- 2 tbsp minced flat-leaf parsley
Instructions
- Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle. If you prefer (or have time), bake in oven until soft. You may also slice the potatoes in half before putting them in the oven, then when they are done you can just scoop out the flesh.
- While the potatoes are cooking, heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, and remaining ⅛ teaspoon salt and pepper. Cook for 1 minute. Stir in the crushed tomatoes.
- Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins. With the back of a fork or using a potato masher or sturdy whisk, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper until even. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
- If you used the microwave to cook your sweet potatoes, preheat your oven to 350 degrees. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Put the potatoes back in the oven if you have baked them, or put them in the preheated oven until the cheese is melted, about 30 seconds. Garnish with parsley.
Enjoy!
Cooking With Kate 