Southwest Stuffed Sweet Potatoes with ground turkey, beans, corn, and cheese provide over 23 grams of protein and 9 grams of fiber per serving. A hearty, healthy dinner!
Stuffed Sweet Potatoes
I love a good loaded sweet potato. If you’ve made my Vegetarian Baked Sweet Potatoes, Shepherd’s Pie Stuffed Sweet Potatoes, or Sloppy Joe Stuffed Sweet Potatoes, you already know how versatile and satisfying they are. This Southwest-inspired version is no exception. Roasted sweet potatoes are stuffed with seasoned ground turkey, black beans, charred corn, and jalapeño, then finished with melty cheese. The result is a high-protein, fiber-packed meal that’s bold in flavor, comforting, and weeknight-friendly.
Why You’ll Love These Ground Turkey Stuffed Sweet Potatoes
I love stuffing sweet potatoes with all kinds of toppings and flavors. They’re the best blank canvas for healthy comfort food. If you’re new to stuffed sweet potatoes, start with my classic Baked Sweet Potato recipe. It’s the perfect base.
- Flavor-packed: Smoky turkey, sweet corn, and just enough heat from jalapeño.
- Nutritious balance: Rich in protein and fiber to help you stay full and energized.
- Great for meal prep: Make the filling in advance and stuff the potatoes when you’re ready to serve.
- Easy weeknight dinner: Simple ingredients, minimal prep, and satisfying results.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, high-fiber, dairy-free (substitute cheese and Greek yogurt)
Ingredients You’ll Need
Here are all the ingredients for this easy Southwest stuffed sweet potato recipe. See the recipe card below for the exact measurements.
- Sweet Potatoes: Try to buy sweet potatoes about the same size so they cook evenly. Before baking, pierce them all over with a fork to allow steam to escape.
- Avocado Oil (or any neutral cooking oil) to grease the pan.
- Peppers: Poblano for smokiness and jalapeño for heat.
- Aromatics: Yellow onion (white or red will also work) and garlic
- 93% Ground Turkey for lean protein
- Seasoning: Kosher salt and cumin
- Black Beans: Rinse and drain canned black beans for a simple source of protein and fiber.
- Frozen Roasted Corn is a great shortcut–all the flavor without the prep.
- Cilantro for freshness and color
- Pepper Jack Cheese melts over the ground turkey filling for a creamy contrast.
- Greek Yogurt is a lighter alternative to sour cream.
How to Make Stuffed Sweet PotatoesÂ
If you don’t have an hour for sweet potatoes to roast in the oven, you can make slow cooker sweet potatoes (hands-off cooking!) or air fryer baked sweet potatoes (ready in about 40 minutes). See the recipe card at the bottom for printable directions.
- Bake the sweet potatoes for 45 to 60 minutes at 400°F until tender. Check if they’re done by poking a butter knife into the center.
- Prepare the Turkey Filling: Cook the peppers and onion in a large skillet until they just start to soften. Add the turkey and garlic, breaking up the meat with a wooden spoon or ground meat chopper. Season with salt and cumin. Then, stir in the black beans and corn. Remove the pan from the heat and mix in the cilantro.
- Stuff the Sweet Potatoes: Cut the potatoes in half. Use a measuring cup to scoop the filling onto each half, then press it down into the potatoes with the back of the cup. Sprinkle with cheese and broil for a couple of minutes until melted. Don’t walk away! The broiler can take things from golden to burnt, so keep an eye on them.
- Top the Southwest stuffed sweet potatoes with Greek yogurt and more cilantro.
Tips for Success (and Easy Meal Prep)
- Buy sweet potatoes that don’t have soft skin, wrinkles, cracks, or soft spots.
- Choose the right size. Look for sweet potatoes weighing about 8 ounces, as they are perfect for stuffing. To confirm their size, weigh them using the supermarket’s scales in the produce section.
- Double the filling and freeze half for later. I include meal prep and reheating tips below.
- Kid-friendly Tip: If your kids haven’t learned to love sweet potatoes yet, serve the meat over regular baked potatoes or rice. You could also stuff it in a flour tortilla or corn shell for tacos.
Toppings and VariationsÂ
- Don’t like sweet potatoes? While sweet potatoes often get all the attention for their nutrition, russet potatoes are still a healthy option. They provide vitamins and minerals, such as vitamin C and potassium, along with some fiber and protein.
- Adjust the heat: Remove the ribs (the long white lines inside the pepper) and the seeds of the jalapeño to keep it mild. For a spicier potato, don’t remove the seeds, and serve with hot sauce.
- Experiment with spices: Add chili powder, dried oregano, or paprika, or make homemade taco seasoning or adobo seasoning.
- Swap black beans for pinto or Great Northern beans.
- Corn options: If you can’t find roasted frozen corn, regular frozen or fresh corn kernels will work. Add them a few minutes before the turkey is finished cooking so they get slightly charred.
- Hate cilantro? Skip it.
- Switch up the cheese. Try it with a Mexican blend, Monterey Jack, or cheddar.
- Dairy-Free: Omit the cheese and Greek yogurt or use vegan alternatives.
- Vegetarian and Vegan Stuffed Sweet Potatoes: Replace the ground turkey with more beans and corn. You can also add extra vegetables, like bell peppers, mushrooms, or spinach.
- Topping Ideas: Top the potatoes with sour cream, salsa, pico de gallo, guacamole, sliced avocado, scallions, or hot sauce.
How to Meal Prep Stuffed Sweet Potatoes
There are two ways to meal prep these Southwest stuffed potatoes: make them a day early and reheat, or freeze for later. Here’s how to prep them a day ahead:
- The day before, make the ground turkey filling and roast the sweet potatoes. Let cool and refrigerate in separate airtight containers.
- Freeze the ground turkey for up to 3 months. Before serving, thaw the turkey in the fridge overnight before heating.
Yield: servings
Serving Size: 1 potato and â…” cup filling
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Preheat the oven to 400° F and line a rimmed baking sheet with parchment paper.
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Place the sweet potatoes on the prepared baking sheet and pierce each potato a few times with a fork. Transfer the sweet potatoes to the oven to roast for 45-60 minutes, until very tender and easily pierced with a knife. Remove from the oven and let cool slightly.
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In the meantime, prepare the filling. Heat the avocado oil in a large nonstick skillet over medium heat. Add the poblano, jalapeño, and onion to the pan. Cook, stirring occasionally, until the vegetables have softened slightly, 5-7 minutes.
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Add the turkey and garlic to the pan. Use a wooden spoon to break the turkey up into small pieces. Season with the salt and cumin and cook, stirring occasionally, until the turkey is cooked through, about 7 minutes.
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Add the black beans and corn, stir to combine and heat through. Remove from heat and add the cilantro, stir to incorporate.
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When the sweet potatoes are slightly cooled, cut them lengthwise and spread the potatoes open to make space for the filling. Use a measuring cup to stuff them and slightly compact the filling in. Top with cheese and broil until the cheese is melted and bubbly, 2-3 minutes.
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Top with greek yogurt and chopped cilantro.
Last Step:
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Serving: 1 potato and â…” cup filling, Calories: 413.5 kcal, Carbohydrates: 54.5 g, Protein: 23 g, Fat: 11.5 g, Saturated Fat: 4 g, Cholesterol: 71 mg, Sodium: 483.5 mg, Fiber: 9 g, Sugar: 11 g
FAQ
Refrigerate the leftovers for up to 4 days. If you’re bringing them to work, pack the potatoes, turkey, and cheese together in a glass airtight container.
Yes, sweet potatoes are healthy. They’re an affordable plant-based protein that’s also high in fiber, vitamins A and C, and manganese. Then, when you add a nutrient-dense stuffing, it takes them to the next level.
More Stuffed Sweet Potatoes You’ll Love
For more high-protein and high-fiber meals, check out these five delicious stuffed sweet potato recipes to inspire your next meal!
