Looking for a nutritious and satisfying meal that’s both comforting and healthy? These Turkey and Spinach Stuffed Sweet Potatoes are exactly what you need. I’ve combined lean ground turkey with fresh spinach and perfectly baked sweet potatoes to create a protein-packed dinner that’s full of flavor and nutrients. What I love most about this recipe is how it transforms simple ingredients into an impressive meal that’s perfect for busy weeknights or meal prep.
Ingredients
- 4 medium sweet potatoes
- 1 pound lean ground turkey
- 3 cups fresh spinach, roughly chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and pepper to taste
- ½ cup shredded mozzarella cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then pierce them several times with a fork.
- Place sweet potatoes on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a fork.
- While the potatoes bake, heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Add ground turkey to the skillet, breaking it up with a spatula. Season with Italian seasoning, paprika, salt, and pepper. Cook until no longer pink, about 7-8 minutes.
- Stir in the chopped spinach and cook until wilted, approximately 2-3 minutes.
- Once potatoes are done, let them cool slightly. Cut them in half lengthwise and gently fluff the inside with a fork.
- Top each potato half with the turkey-spinach mixture and sprinkle with cheese if desired. Return to the oven for 5 minutes if you’d like the cheese melted.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 (8 potato halves)
Recipe Notes
- For meal prep, you can bake the sweet potatoes up to 3 days in advance and store them in the refrigerator.
- To make the sweet potatoes cook faster, you can microwave them for 5-6 minutes before finishing them in the oven for a crispier skin.
- If spinach isn’t your thing, try kale or Swiss chard as alternatives.
- Make it dairy-free by omitting the cheese or using your favorite dairy-free alternative.
- The filling can be made ahead and reheated when needed.
- For extra protein, feel free to add black beans to the turkey mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Turkey and Spinach Stuffed Sweet Potatoes
A nutritious and satisfying meal that's both comforting and healthy. Lean ground turkey is combined with fresh spinach and perfectly baked sweet potatoes to create a protein-packed dinner that's full of flavor and nutrients.
Ingredients
- 4 medium sweet potatoes
- 1 pound lean ground turkey
- 3 cups fresh spinach roughly chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and pepper to taste
- ½ cup shredded mozzarella cheese optional
Instructions
- Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then pierce them several times with a fork.
- Place sweet potatoes on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a fork.
- While the potatoes bake, heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Add ground turkey to the skillet, breaking it up with a spatula. Season with Italian seasoning, paprika, salt, and pepper. Cook until no longer pink, about 7-8 minutes.
- Stir in the chopped spinach and cook until wilted, approximately 2-3 minutes.
- Once potatoes are done, let them cool slightly. Cut them in half lengthwise and gently fluff the inside with a fork.
- Top each potato half with the turkey-spinach mixture and sprinkle with cheese if desired. Return to the oven for 5 minutes if you'd like the cheese melted.
