Picadillo Stuffed Sweet Potato
Make the swap to sweet potatoes to give your dinner a nutrition boost. Compared to white potatoes, sweet potatoes contain fewer calories and provide a significantly higher amount of vitamin A along with higher amounts of Vitamin C, fiber and calcium.
50 mins
4 Serving(s)
Ingredients
- 4 large sweet potatoes
- 1/2 red onion, chopped
- 1 shredded carrot (about 1/2 cup)
- 1 tsp. garlic powder
- 1 tbsp. chili powder
- 1/2 tsp. cinnamon
- 1 lb. extra-lean ground turkey
- 1 (16 oz.) pkg. Schnucks frozen cut leaf spinach, thawed
- 1 jalapeño, thinly sliced
- 1 (15 oz.) can no-salt-added diced tomatoes
- 1 cup Full Circle low-sodium chicken broth
- 1/4 cup sliced green olives
- 1/2 cup Natural Delight Pitted Fresh Medjool dates, finely chopped
- 1/4 cup Schnucks plain Greek yogurt
- cilantro, for garnish
- slivered almonds, for garnish
Instructions
- Preheat oven to 425 degrees. Pierce potatoes all over with a fork and place on an aluminum foil-lined baking sheet; bake until tender, about 50 minutes.
- While potatoes bake, warm a large skillet over medium-high heat. Add onion and carrot; cook until soft, 4 minutes. Add garlic powder, chili powder and cinnamon and cook 1 more minute.
- Add ground turkey and cook until browned, about 5 minutes. Stir in spinach, jalapeño, tomato, chicken broth, green olives and dates. Simmer for 5–7 minutes until mixture thickens. Keep warm.
- Remove potatoes from oven. Slice open and mash insides with a fork; divide picadillo mixture among potatoes and top with Greek yogurt, cilantro and almonds.
Nutrition Facts
510 Calories Per ServingFat: 6gSaturated Fat: 1gCholesterol: 55mgSodium: 330mgCarbohydrates: 82gFiber: 12gSugars: 21gProtein: 38gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe