Confession: I love sweet potatoes. Maybe even more than regular potatoes. But I prepare them about 3 ways: mashed with brown sugar, casserole, or roasted as fries. And I have never felt bad about that. Those three are delicious, so why fix something that isn’t broken?
After my second baby was born, I rediscovered stuffed baked potatoes as an easy dinner. I figured sweet potatoes could work too, right? But everything seemed kind of strange and not appetizing enough to try. But I finally picked one and tried it.
Guys, it was delicious. Very different than you typical dinner, agreed. But very yummy. And with fall starting, sweet potatoes are in season and abundant. Go grab some and try this dinner soon. Your bravery will be rewarded.
Stuffed Sweet Potatoes (Makes 4)
4 medium sweet potatoes
2 tablespoons white vinegar
1 tablespoon + 1 teaspoon extra-virgin olive oil, divided
1 tablespoon paprika
¾ tablespoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
4 garlic cloves, minced
1 pound ground turkey breast
3 cups torn curly kale
¼ cup golden raisins
½ tablespoon lemon juice
½ cup crumbled feta cheese
1. Preheat oven to 400°.
2. Pierce each potato with a fork a few times to prevent exploding. Wrap potatoes individually in foil. Bake for about 1 hour, or until a fork easily slides into potato. Let cool slightly.
3. Combine vinegar, 1 tablespoon oil, paprika, cumin, salt, pepper, and garlic in a bowl.
4. Heat a large nonstick skillet over medium-high heat. Add turkey to pan and cook 7 minutes or until done, stirring to crumble. Drain any excess liquid from pan; return to medium-high heat. Stir in vinegar mixture; cook 2 minutes or until liquid almost evaporates. Remove meat from pan.
4. Heat 1 teaspoon oil in pan over medium-high heat. Add kale; cover and cook 4 minutes. Stir in turkey, raisins, and lemon juice.
5. Cut each potato lengthwise. Spoon about ¾ cup kale mixture onto each potato; top each with 2 tablespoons cheese. Serve.
Nutritional Information (per stuffed potato):
Protein: 29 g
Fat: 18 g
Saturated Fat: 6 g
Cholesterol: 95 mg
Carbohydrates: 36 g
Fiber: 5 g
Sodium: 577 mg
Recipe Notes: You could also microwave the potatoes if you don’t have an hour in the oven. I do think the flavor of the potatoes is a little better from the oven, but not essential. The original recipe for this was trying to make a “chorizo” like mixture out of the meat, but healthier than using store bought chorizo. While yummy, I don’t think it ended up tasting like chorizo. You could sub in chorizo for maybe half of the meat. All chorizo would be very fatty, sodium rich, and kind of overpowering (I think, and I like chorizo). I used smoked paprika and it was tasty. The original recipe called for sweet paprika, which is what you generally find in the store. The original recipe also called for goat cheese. That would be yummy as well. I just had feta, and figured it is a kind of goat cheese and went for it. If you aren’t a sweet potato lover, this would be yummy on regular potatoes too.
Source: adapted from Cooking Light