High Protein Taco Stuffed Sweet Potatoes

Ingredients

• 4 medium sweet potatoes (about 8 oz each)
• 1 tbsp olive oil, plus more for the potatoes
• 1.25 lbs lean ground turkey (93/7) or extra-lean ground beef
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup tomato sauce or salsa
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup fire-roasted corn
• 1/2 cup shredded sharp cheddar or pepper jack
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving
• FOR THE CILANTRO-LIME YOGURT DRIZZLE:
• 1/3 cup plain Greek yogurt
• 2 tbsp chopped cilantro
• Juice of 1/2 lime
• 1/4 tsp salt
• 1–2 tsp water, to thin

Instructions

1. 1

   Preheat the oven to 425°F. Scrub the sweet potatoes, pierce each several times with a fork, and rub with a thin coat of olive oil and a sprinkle of salt.

2. 2

   Place the potatoes directly on the oven rack with a sheet pan on the rack below to catch drips. Roast 45–55 minutes until fork-tender all the way through and the skin is crackly.

3. 3

   Meanwhile, heat the olive oil in a large skillet over medium-high. Add the ground turkey and break it up with a wooden spoon, cooking 5–6 minutes until no pink remains.

4. 4

   Stir in the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Cook 30 seconds until fragrant.

5. 5

   Add the tomato sauce, black beans, and corn. Simmer 3–4 minutes until thickened and saucy. Taste and adjust salt.

6. 6

   Whisk all the drizzle ingredients together in a small bowl until pourable.

7. 7

   Split each roasted sweet potato lengthwise and fluff the insides with a fork. Pile each one with the taco filling, then top with cheddar (the heat will melt it), avocado, cilantro, and a drizzle of cilantro-lime yogurt.

8. 8

   Serve with lime wedges and extra hot sauce on the side.