High-Protein Mexican Twice-Baked Sweet Potatoes
These are the kind of dinner that fills you up and keeps everyone happy. Loaded with lean turkey, black beans, and charred veggies, all stuffed back into a sweet potato. They are perfect for meal prep and honestly taste even better the next day.
614
Calories
44g
Protein
73g
Carbs
17g
Fat
16g
Fiber
Per serving.
Ingredients
- 4 medium sweet potatoes
- 1 lb ground turkey breast
- 1 packet taco seasoning
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 cup corn, charred
- 1 (15 oz) can black beans, drained and rinsed
- 1/4 to 1/3 cup Fairlife milk, or more as needed
- 1 tbsp Kerrygold butter
- 1 to 2 tbsp fresh cilantro, chopped
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Optional toppings: crumbled goat cheese (my favorite), Mexican shredded cheese, plain Greek yogurt, fresh cilantro, scallions, avocado, salsa or pico de gallo, lime wedges
Directions
- Preheat the oven to 400F. Pierce the sweet potatoes with a fork and bake for 45 to 60 minutes, until fork tender.
- Brown the ground turkey in a skillet. Add the taco seasoning according to the packet directions and cook until well combined, then set aside.
- In a separate skillet or on a griddle, char the onion, green pepper, and corn. Stir in the black beans just long enough to heat through.
- Slice the baked potatoes in half and scoop the flesh into a large bowl, leaving a thin layer in the skins. Add the Fairlife milk, butter, cilantro, garlic powder, cumin, smoked paprika, salt, and pepper. Mash until smooth and creamy, adding more milk if needed.
- Fold the seasoned turkey and charred vegetable mixture into the mashed sweet potatoes until everything is evenly combined.
- Spoon the filling back into the potato skins and bake for 15 to 20 minutes, until heated through.
- Finish with crumbled goat cheese or Mexican cheese, plus any of your favorite toppings.
Tip: These are perfect for meal prep and taste even better the next day.
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