Moroccan Ground Turkey Stuffed Sweet Potatoes
 
Prep time
Cook time
Total time
 
Expand your horizons and jump into the warm flavors of these Moroccan Ground Turkey Stuffed Sweet Potatoes; sweet potatoes topped with cinnamon and nutmeg spiced ground turkey and then drizzled with a creamy Greek yogurt sauce. Healthy and delicious!
Author:
Recipe type: Main
Serves: 6
Ingredients
  • For the ground turkey:
  • 2 tablespoons extra virgin olive oil
  • 1 medium red onion, diced
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • juice of 1 lemon (about 1½ tablespoons)
  • 1¼ lbs. lean ground turkey
  • 1 can petite diced tomatoes (15 oz.)
  • 1 can tomato sauce (15 oz.)
  • 1½-2½ teaspoons salt, divided
  • ¾-1 teaspoon pepper, divided
  • 1½ teaspoons chili powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • ¼ teaspoon nutmeg
  • ¼ teaspoon turmeric
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground mustard
  • For the sauce:
  • ½ cup plain Greek yogurt
  • 2 teaspoons lemon juice
  • 2 teaspoons honey
  • ¼ teaspoon cumin
  • ⅛ teaspoon granulated garlic
  • ⅛ teaspoon onion powder
  • dash of cayenne
  • dash of salt
  • For the potatoes:
  • 6 small or 4 medium sweet potatoes
  • toppings such as: chopped green onions, pickled jalapenos, sliced olives, crunchy chickpeas, crumbled feta, diced avocados, etc.
Directions
  1. Preheat oven to 375 degrees. Line a baking sheet with foil and set aside. Rinse sweet potatoes and poke with a fork or knife 5-6 times each. Place on foil lined baking sheet. Place potatoes in oven and bake at 375 degrees for 45 minutes to 1 hour until tender when pierced with a fork.
  2. While sweet potatoes are cooking, begin preparing ground turkey. In a large cast iron skillet or saucepan, heat olive oil over medium heat. Once pan is hot enough that a drop of water sizzles, add diced red onion, green bell pepper, and red bell pepper. Season with ½ teaspoon salt and ¼ teaspoon pepper. Stir to coat. Cook for 5-6 minutes or until onion is becoming tender. Add minced garlic and lemon juice and stir. Cook 1-2 minutes more until fragrant and liquid has reduced.
  3. Add ground turkey. Season with an additional 1 teaspoon of salt and ½ teaspoon of pepper. Cook through, stirring occasionally to avoid burning, until no longer pink. Drain excess fat/grease out of pan.
  4. Add diced tomatoes, tomato sauce, chili powder, cinnamon, ground cumin, nutmeg, turmeric, smoked paprika, and ground mustard. Stir to combine. Cover and reduce to a simmer. Simmer on low for 15 minutes.
  5. While turkey mixture is simmering, begin making yogurt sauce. Combine all ingredients in a bowl and whisk. Set aside until ready to use.*
  6. Once sweet potatoes are done baking, remove from oven to slightly cool. Season turkey mixture to preferred taste (tasting before adding additional seasoning) with up to 1 teaspoon of salt and ¼ teaspoon of pepper.
  7. To assemble potatoes, slice sweet potatoes into rounds, top with turkey mixture, drizzle with yogurt sauce, and add desired toppings.
  8. Store leftover turkey mixture in an airtight container in the fridge for up to 5 days or in freezer for up to 3 months.
Notes
*This sauce is tangy on its own but pairs wonderfully with the sweet potatoes and turkey mixture. Trust me!
Recipe by Breezy Bakes at https://www.breezybakes.com/ground-turkey-stuffed-sweet-potatoes/