Loaded Mexican Sweet Potatoes are a delicious twist to change up your typical taco night! Sweet potatoes are a favorite side in our house, usually making an appearance once a week on the dinner menu. I decided it was time to make them the main event! This loaded baked potato is filled with Mexican seasoned ground turkey, using all of the staple taco spices! Of course I always need to throw in a green and crispy broccoli is a yummy addition here.
Toppings are easily my favorite part, you can really do whatever you want here. I like to use a chunky salsa, it adds good flavor and texture. Black beans add some extra protein, red onion for a little zip and of course Mexican shredded cheese! I can’t have taco night without cheese! Reduced fat sour cream, Greek yogurt or avocado are a perfect addition for some creaminess. Finishing with the obvious cilantro for some freshness and jalapeño for some heat!
What I love about this dish is the ease. This is a great low maintenance meal to throw in during the week. I like to cook my sweet potatoes ahead of time in the crock pot. You can set them on low for 8 hours or high for 4. If you throw a piece of parchment under the potatoes there’s not mess to clean! The ground turkey cooks up in no time, all that’s left if the toppings. Make a taco buffet on the counter and have everyone build there own. This dish also holds up great for leftovers!
![IMG_9776](https://balancedbybri.com/wp-content/uploads/2020/10/IMG_9776-150x150.jpg)
Loaded Mexican Sweet Potatoes are the perfect twist on taco night! This dish is super easy to put together and packed with protein!
Ingredients
- 2 medium sweet potatoes
- 1 pound ground turkey (I prefer Plainville Farms Organic 94% Lean)
- 1 broccoli crown, cut into florets (about 2 cups)
Taco Seasoning:
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
Toppings:
- 8 tablespoons salsa
- ½ cup red onion, chopped
- 8 tablespoons black beans
- 8 tablespoons reduced fat shredded Mexican cheese
- 4 tablespoons reduced fat sour cream
- 4 tablespoons fresh cilantro
- 1 Jalapeño, chopped (optional)
Instructions
- Add rinsed sweet potatoes to the slow cooker and cook on low for 8 hours or high for 4 (see notes below for oven directions).
- Preheat the oven to 425°F. Place broccoli florets on a sheet pan, spray with avocado oil, salt & pepper to taste and toss. Roast for about 10 minutes, until slightly crispy.
- Meanwhile heat a large skillet over medium. Add ground turkey, break into small pieces with a wooden spoon. Add taco seasonings and brown until pink is gone, about 5-7 minutes.
- Heat black beans in the microwave, in a glass bowl for about 45 seconds. Slice sweet potatoes in half and divide cooked turkey & broccoli into 4 even servings. Top each half with turkey, broccoli, 2 tablespoons black beans, 2 tablespoons of salsa, 2 tablespoons of cheese, red onion, cilantro, jalapeño and 1 tablespoon sour cream.
*To bake the sweet potatoes in the oven, wrap in foil, place on sheet pan and bake at 425°F for 45-50 minutes.
Amount Per Serving: Serving Size, 1/2 sweet potato Calories: 344 Total Fat: 14g, Saturated Fat: 4g, Cholesterol: 72mg, Sodium: 929mg, Total Carbohydrate: 27g, Fiber: 7g, Sugars: 5g, Protein: 33g