Protein-packed Baked Sweet Potatoes
Ground turkey, black beans, and more create a delicious filling for baked sweet potatoes, plus a specialty Honey Truffle Sea Salt by Spice and Tea Exchange complements the sweet potato's natural flavors.
Ingredients
- 6 medium sweet potatoes
- 2 teaspoons olive oil
- kosher salt
- freshly-cracked black pepper
- 1 pound ground turkey, or ground chicken, beef, or pork
- 4 tablespoons unsalted butter, divided
- 1/2 cup zucchini, diced
- 1/2 cup carrot, diced
- 1/2 cup shallot, diced
- 2 garlic cloves, minced
- 1/2 cup cooked black beans, or chickpeas, drained and rinsed
- 3 ounces fresh baby spinach, chopped
- 3 - 4 teaspoons Spice and Tea Exchange Honey Truffle Sea Salt, or to taste, LINK HERE, see Notes,
- 1 cup low sodium vegetable stock, or chicken stock, cold or room temperature
- 1 1/2 tablespoons cornstarch
- 1 1/2 cups shredded cheese (cheddar, Fontina, sharp white cheddar, Monterey Jack, etc.)
- 2 tablespoons Italian parsley, chopped
Instructions
- Preheat the oven to 400 degrees F.
- Scrub the sweet potatoes and prick with a fork on all sides, about 9 to 12 times.
- Rub the potatoes with the oil and sprinkle with kosher salt and pepper.
- Bake the sweet potatoes until a fork can easily pierce the center, about 45 minutes to an hour, depending on the size of your sweet potato. Alternatively, you can bake them in an air fryer at 400 degrees F. for 35 to 50 minutes, depending on the size of the potato and the air fryer’s heating.
- While the sweet potatoes are cooking, heat a shallow skillet over medium-high heat. Once the pan is hot, add the ground turkey, breaking it apart with a spoon. Cook the turkey until cooked through, about 7 to 10 minutes. Drain and set aside.
- In the same skillet over medium heat, add 1 tablespoon of the butter. Once melted, add the zucchini and carrots. Cook until the vegetables are beginning to soften, 3 to 5 minutes.
- Add the shallots, and cook for another 2 minutes or until beginning to soften. Add the garlic and stir for 30 seconds.
- Add the beans and spinach, stirring to wilt the spinach. Add the cooked turkey and 2 teaspoons of the Honey Truffle Sea Salt to the pan, stirring to heat through.
- While everything is warming through, dissolve the vegetable stock with the cornstarch in a small bowl or measuring cup. Add to the turkey filling. Turn the heat to medium-high and bring to a gentle boil to thicken the sauce. Taste and adjust any seasonings (Honey Truffle Sea Salt and black pepper) as desired.
- If the potatoes are still baking, turn the heat down to low and keep the filling warm.
- Once the potatoes are done, remove them from the oven and place them individually on plates, or line them up on a serving platter.
- Using a sharp knife, make a deep slit, longways down the center of each sweet potato. Using 2 forks, pull the slit opening to expose the flesh. Using a fork, “fluff” the flesh inside. Add about ½ tablespoon of butter (or as much as preferred) to each potato.
- Evenly divide the turkey filling onto each sweet potato. Top evenly with cheese and parsley.
- Serve warm.
Notes
You have the option to not add the slurry. The turkey mixture will be a bit dry and “crumbly,” but still good. The sauce adds creaminess, holds all the ingredients together, and it adds flavor as well. But, you can do without it.
You can start out with a couple of teaspoons of the Honey Truffle Sea Salt, taste and add more as you like. I personally love strong flavors, so I used a little more than the listed amounts. Adjust to your preference and nutritional needs.
You may want to (safely) put a sheet pan or piece of foil on the bottom rack or the bottom of your oven IF your oven manual allows. Sweet potatoes can "weep" leave burned pieces on your oven floor.
The nutrition chart, as usual, is a guesstimate.
Nutrition Facts
Protein-packed Baked Sweet Potatoes
Amount per Serving
Calories
554.49
% Daily Value*
Fat
27.41
g
42
%
Saturated Fat
12.46
g
78
%
Polyunsaturated Fat
3.43
g
Monounsaturated Fat
8.8
g
Cholesterol
125.43
mg
42
%
Sodium
1312.37
mg
57
%
Potassium
1105.83
mg
32
%
Carbohydrates
46.74
g
16
%
Fiber
8.02
g
33
%
Sugar
9.61
g
11
%
Protein
32.15
g
64
%
Vitamin A
29586
IU
592
%
Vitamin C
13.93
mg
17
%
Calcium
313.18
mg
31
%
Iron
3.37
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
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