Angela’s Stuffed Sweet Potatoes
Written by Half Your Plate Dietitian Angela Wallace
Who doesn’t love sweet potatoes? They are sweet, tasty, and a great source of antioxidants and fibre. What makes them even more amazing is that they are locally produced and available in Ontario all year round. This stuffed sweet potato recipe is a great and simple way to fill half your plate with vegetables and it’s also a meal in one dish!
Give this recipe a try. I hope you love it just as much as I do.
Kids in the kitchen tip: if you have some fussy eaters at home, have them pick what vegetables they want their potato stuffed with. See what they come up with.
Cheers to happy and healthy eating!
– 4 medium sized sweet potatoes, skin on
– 400-500 g ground turkey
– 1 white onion, chopped
– 4-5 cups fresh spinach
– 2 cups white mushrooms, diced
– 1 and 1/2 cups shredded mozzarella cheese
– Salt and black pepper to taste
– 2 tsp. dried oregano
– 1-2 tsp. chili flakes
– 2 tbsp. vegetable or coconut oil
Preheat oven to 425 F. Pierce potatoes all over with a fork and wrap in aluminum foil. Place on tray and bake for 45-60 minutes. When your potatoes have about 15 minutes left, begin cooking the topping.
In a large skillet, warm vegetable oil and add ground turkey (breaking into small pieces). Cook for 2-3 minutes. Add onions and continue to sauté for an additional 2-3 minutes. While sautéing begin to season with salt, black pepper,and oregano. Add in mushrooms and continue to cook for 4-5 minutes. If meat appears cooked add in spinach and sauté until wilted. During the very last minute add in mozzarella cheese and any additional seasoning, mix together well.
Remove potatoes from oven, cut in half and slightly mash (just slightly). Top with turkey mixture and enjoy!