Turkey-Stuffed Sweet Potatoes with Lime Crema
Ingredients
- 4 mediumsweet potato
- 1 poundground turkey
- 1 mediumyellow onion
- 3 clovesgarlic
- 1jalapeño
- 1 teaspooncumin
- 2lime
- ½ cupGreek yogurt
- ½ cupcilantro
- 2 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Mince 1 jalapeño (remove seeds for less heat if desired).
- 04
Chop 1/2 cup fresh cilantro.
Method
- 01
Poke each sweet potato several times with a fork. Microwave on high for 8 to 10 minutes, turning halfway through, until very tender when pierced with a knife.
- 02
While potatoes cook, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, for 5 to 6 minutes until no longer pink. Season with salt and pepper, then transfer to a plate.
- 03
In the same skillet, add diced onion and cook for 3 minutes until softened. Stir in minced garlic, minced jalapeño, and 1 teaspoon cumin. Cook for 1 minute until fragrant.
- 04
Return turkey to the skillet. Squeeze juice from 1 lime into the pan, stir to combine, and remove from heat.
- 05
In a small bowl, whisk together Greek yogurt, juice from the remaining lime, and a pinch of salt and pepper.
- 06
Halve each sweet potato lengthwise and fluff the insides with a fork. Top each half with the turkey mixture. Drizzle with lime crema and scatter cilantro over the top. Serve warm.
Spice Tips
For extra heat, leave jalapeño seeds in or add a small pinch of cayenne pepper to the turkey. For brightness, add a splash of fresh lime juice at the table. A drizzle of hot sauce (like sriracha or your favorite) on top adds both heat and tang.
Lime crema can be made up to 2 days ahead; store covered in the fridge. If Greek yogurt is too thick, thin it with 1 tablespoon of water.