If you’re looking for a delicious and satisfying dinner that won’t derail your goals, these Baked Turkey-Stuffed Sweet Potatoes are a must-try! Creamy, flavorful, and packed with wholesome ingredients, this sweet and savory dish brings comfort food to a whole new level.
Plus, with just 2 WW Points per serving, you can enjoy a hearty meal without the guilt. Don’t forget to check out our other Weight Watchers dinner recipes for even more healthy and delicious home cooking inspiration!
Why Should You Try Baked Turkey-Stuffed Sweet Potatoes?
We all know that feeling – those irresistible ads for unhealthy treats. But this recipe proves that healthy food can be just as delicious! You won’t miss the extra calories or the unhealthy ingredients – trust me!
- Perfect for Meal Prep: While these stuffed sweet potatoes do require some preparation, they are an excellent choice for meal prep. You can make a double batch, store them in the fridge, and reheat them for quick lunches or dinners throughout the week. This way, the effort you put in now pays off for several meals.
- A Balanced, Delicious Meal: With a balance of proteins, carbs, and vegetables, this dish doesn’t just taste great—it’s a nutritious, satisfying meal for any time of the week.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Serving Size: 1 stuffed sweet potato
2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 4 medium sweet potatoes (approximately 520 g)
- 1 teaspoon olive oil (5 ml)
- 1 small white onion, finely chopped (150 g)
- 2 garlic cloves, minced
- 1 pound ground turkey (450 g)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 tablespoons tomato paste (30 g)
- 1 medium red bell pepper, diced (120 g)
- Salt and black pepper to taste
- 1/2 cup shredded low-fat mozzarella cheese (60 g)
Instructions:
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, pat them dry, and pierce them a few times with a fork. Wrap each sweet potato in aluminum foil and place them on a baking sheet. Bake for 40-50 minutes, or until they are tender when pierced with a knife.
- While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, stirring frequently, until it becomes translucent. Add the minced garlic and cook for another 30 seconds.
- Add the ground turkey to the skillet, breaking it up with a spatula as it cooks. Season with cumin, paprika, salt, and black pepper. Stir well to combine.
- Once the turkey is fully cooked (no longer pink), mix in the diced red bell pepper and tomato paste. Cook for an additional 3-4 minutes, allowing the flavors to meld. Remove from heat and set aside.
- Once the sweet potatoes are baked and cool enough to handle, carefully slice them in half lengthwise. Use a spoon to scoop out most of the flesh, leaving a thin layer to help the skins maintain their shape. Transfer the scooped flesh to a bowl and mash it lightly with a fork. Mix the mashed sweet potato into the turkey filling for added flavor and texture.
- Place the hollowed-out sweet potato halves on the baking sheet. Divide the turkey mixture evenly among the sweet potato skins, pressing it gently into each one.
- Top each stuffed sweet potato with shredded low-fat mozzarella cheese. Return them to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and lightly
- Remove the stuffed sweet potatoes from the oven and let them cool for a minute before serving. Garnish with freshly chopped herbs like parsley or chives if desired. Serve hot and enjoy.
Variations and Substitutions
- Protein Options: While ground turkey is my go-to for its low points and versatility, you can swap it for ground chicken or even lean ground beef if your daily points allow. For a smoky flavor, try adding some turkey sausage or chorizo.
- Vegetable Additions: Enhance the filling by incorporating other vegetables such as leeks, mushrooms, grated carrots, or small broccoli florets. They add texture and a boost of flavor without adding many points.
- Sweet Potato Swap: If you’re looking to lower points even further, consider substituting half the sweet potato flesh with additional turkey filling.
Tips and Tricks for the Perfect Baked Turkey-Stuffed Sweet Potatoes
- Bake the sweet potatoes in advance to save time on busy weeknights. Wrap them in aluminum foil, pierce the foil slightly to release steam, and bake until tender. Store extras for breakfasts or salads—it’s a mini meal prep hack.
- For the best results, sprinkle the mozzarella over the stuffed sweet potatoes during the final minutes of baking. This ensures a gooey, golden topping that enhances the flavor.
- When removing the sweet potato flesh, leave a thin layer to help the skins hold their shape. Over-scooping can make them too fragile to handle the filling.
- A sprinkle of fresh chives or parsley just before serving adds a pop of color and an extra layer of flavor.
Creamy Baked Turkey-Stuffed Sweet Potatoes
A low-point twice baked sweet potato recipe with ground turkey.
Ingredients
- 4 medium sweet potatoes, approximately 520 g
- 1 teaspoon olive oil, 5 ml
- 1 small white onion, finely chopped (150 g)
- 2 garlic cloves, minced
- 1 pound ground turkey, 450 g
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 tablespoons tomato paste, 30 g
- 1 medium red bell pepper, diced (120 g)
- Salt and black pepper to taste
- 1/2 cup shredded low-fat mozzarella cheese, 60 g
Instructions
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, pat them dry, and pierce them a few times with a fork. Wrap each sweet potato in aluminum foil and place them on a baking sheet. Bake for 40-50 minutes, or until they are tender when pierced with a knife.
- While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, stirring frequently, until it becomes translucent. Add the minced garlic and cook for another 30 seconds.
- Add the ground turkey to the skillet, breaking it up with a spatula as it cooks. Season with cumin, paprika, salt, and black pepper. Stir well to combine.
- Once the turkey is fully cooked (no longer pink), mix in the diced red bell pepper and tomato paste. Cook for an additional 3-4 minutes, allowing the flavors to meld. Remove from heat and set aside.
- Once the sweet potatoes are baked and cool enough to handle, carefully slice them in half lengthwise. Use a spoon to scoop out most of the flesh, leaving a thin layer to help the skins maintain their shape. Transfer the scooped flesh to a bowl and mash it lightly with a fork. Mix the mashed sweet potato into the turkey filling for added flavor and texture.
- Place the hollowed-out sweet potato halves on the baking sheet. Divide the turkey mixture evenly among the sweet potato skins, pressing it gently into each one.
- Top each stuffed sweet potato with shredded low-fat mozzarella cheese. Return them to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and lightly
- Remove the stuffed sweet potatoes from the oven and let them cool for a minute before serving. Garnish with freshly chopped herbs like parsley or chives if desired. Serve hot and enjoy.
Notes
2 WW Points per serving.
Nutrition
Serving: 341gCalories: 365kcalCarbohydrates: 34gProtein: 30gFat: 12gSaturated Fat: 3.8gCholesterol: 86mgSodium: 851mgPotassium: 781mgFiber: 5.1gSugar: 8.2gCalcium: 75mgIron: 2.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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