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!
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
