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Stuffed sweet potato boats topped with melted cheese, Greek yogurt, and cilantro on a baking sheet.

Protein Loaded Sweet Potato Boats

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes, washed and dried
  • 1 lb lean ground turkey (93/7)
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons fresh cilantro, chopped

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Prick sweet potatoes several times with a fork and rub skins with olive oil and a pinch of salt.
  3. Place sweet potatoes on a parchment-lined baking sheet and roast for 45 to 50 minutes until soft.
  4. While potatoes roast, heat a skillet over medium-high heat and add ground turkey.
  5. Cook turkey until browned and fully cooked, breaking it into small crumbles.
  6. Stir in chili powder, cumin, garlic powder, salt, pepper, and black beans; cook for 3 minutes to incorporate flavors.
  7. Remove potatoes from oven and slice in half lengthwise once cool enough to handle.
  8. Scoop out approximately half of the potato flesh, leaving a 1/4-inch thick shell; fold the scooped flesh into the turkey and bean mixture.
  9. Spoon the turkey mixture back into the sweet potato shells and top with shredded cheddar cheese.
  10. Return to oven for 5 to 7 minutes until cheese is melted and bubbly.
  11. Garnish each boat with a dollop of Greek yogurt and chopped cilantro before serving.