Mexican Stuffed Sweet Potatoes
I’ve said before that burritos are a “choose your own adventure” kind of food; well today I am really mixing it up by replacing the tortilla with a sweet potato!
By putting your burrito ingredients into a sweet potato, it adds a delicious sweet flavor element and also allows us, runners, to consume complex carbs that are far more nutritious than the typical flour tortilla. I love to make a big batch of these sweet potatoes and then heat them up for lunch each day- so easy to pack and take to work, and they make wonderful fuel for my evening training runs. Enjoy!
Related: The World’s Healthiest Burritos
Mexican Stuffed Sweet Potatoes
Cook time: 1 hour 10 minutes
6-7 medium-sized sweet potatoes/yams
Salt for sprinkling
2 tbsp olive oil
1 lb ground turkey
1 small yellow onion, diced
½ bell pepper (any color), diced
1 jalapeno, minced
3 cloves garlic, minced
2/3 cup water
8-10 oz spinach
1 garden tomato, diced
1 can black beans, drained
½ cup cilantro, chopped
Shredded cheese for topping, if desired
Spice Blend Ingredients
1 tbsp chili powder
1 tsp salt
¼ tsp oregano
½ tsp onion powder
½ tsp garlic powder
¼ tsp cayenne (or less/omit if you don’t like heat)
1 ½ tsp cumin
¼ tsp ancho chili powder (optional)
½ tbsp flour
- Preheat oven to 400 degrees. Pierce sweet potatoes several times with a fork, then rub 1 tbsp olive oil onto the skins. Sprinkle with a small amount of kosher salt or sea salt. Bake until soft in the middle (around 45 minutes-1 hour, depending on how large your sweet potatoes are).
- While sweet potatoes are baking, add 1 tbsp of olive oil to a over medium heat. Add the ground turkey and cook until completely browned. Remove using a slotted spoon and set aside on a plate.
- Add the onions and bell pepper to the skillet and saute until soft, about 5-6 minutes.
- Add the garlic and jalapenos, and saute for about 2 more minutes, stirring frequently.
- Add the chopped tomato and saute for 3 more minutes.
- Add the turkey back into the pan. Add the spice blend to the skillet and cook for about 1 minute, or until fragrant.
- Add the water to the pan and cook, stirring frequently for around 8-10 minutes or until the sauce thickens.
- Add the spinach to the pan and cook for an additional 2 minutes, or until spinach has wilted.
- Mix the cilantro and black beans into the mixture, and taste for seasoning (& adjust if needed).
- Once sweet potatoes are cooked, scoop some of the sweet potato out of the skin. I try to leave some of the sweet potato flesh in the skin so that you are able to eat it with the filling!
- Scoop the mixture into the sweet potatoes shells. I had enough filling for maybe 7 sweet potatoes, but it is largely dependent on the size of your sweet potatoes. Since I only had 6 sweet potatoes, I just ate the filling by itself with an egg on top for lunch.
- Top the sweet potatoes with cheese if desired, and place back into oven (should be at 400 degrees). Bake for 10 minutes or until cheese has melted and mixture & potato are hot.
- Serve with some guacamole (try using my 1-minute guacamole for a time saver)!
- Don’t throw away the sweet potato you scooped out! I simply put mine in a bowl and mash it up with a fork until it is a sweet potato puree. I then place it into a ziplock bag and freeze it- then you are all ready to go for the Sweet Potato Breakfast Cookies from Run Fast Eat Slow or other baked goods!
- This recipe serves around 4 people; I only needed one Mexican stuffed sweet potato to be completely full, while my husband needed 1 ½.