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Protein Loaded Sweet Potato Boats

Protein loaded sweet potato boats are baked until tender, filled with seasoned ground turkey and black beans, then topped with melted cheddar. Greek yogurt and green onions finish these hearty boats with a cool, fresh contrast.
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Prep Time 15 minutes
Cook Time 1 hour 7 minutes
standing time 5 minutes
Total Time 1 hour 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 595
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes and filling
  • 4 sweet potatoes medium, about 8 ounces each
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
  • 1 lb ground turkey 93% lean
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 0.5 tsp garlic powder
  • 1 can (15 oz) black beans drained and rinsed
  • 0.25 cup water
For the topping
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup Greek yogurt plain
  • 2 green onions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Bake the sweet potatoes
  1. Heat the oven to 400°F.
  2. Scrub and dry the sweet potatoes.
  3. Prick each sweet potato several times with a fork.
  4. Rub the sweet potatoes with the olive oil and 1/2 teaspoon salt.
  5. Place the potatoes on a rimmed baking sheet and bake for 50-65 minutes, until a knife slides easily into the centers.
Cook the filling
  1. While the potatoes bake, heat a 12-inch skillet over medium heat and cook the turkey for 6-8 minutes, breaking it into crumbles, until no pink remains and it reaches 165°F on an instant-read thermometer.
  2. Stir in the chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt.
  3. Add the black beans and water.
  4. Simmer for 2-3 minutes, stirring, until hot.
Stuff and bake the boats
  1. Let the potatoes stand for 5 minutes, until cool enough to handle.
  2. Cut each potato lengthwise.
  3. Scoop the flesh into a medium bowl, leaving about 1/4 inch inside each skin.
  4. Mash the flesh with a fork and divide it among the potato skins.
  5. Spoon the turkey mixture over the potatoes.
  6. Top with the cheddar and bake at 400°F for 8-10 minutes, until the cheese is melted.
Finish the boats
  1. Top with the Greek yogurt and green onions and serve.

Notes

For tender centers, bake until a knife slides easily into the potatoes. Refrigerate leftovers for up to 4 days; freeze the boats without the yogurt topping, then add it after reheating. For a dairy-free swap, use dairy-free cheddar and yogurt.