Side Dishes
Tex-Mex–Style Stuffed Sweet Potatoes
This all-in-one spud is as good as it gets.
Ingredients
Instructions
Preheat oven to 425°. Line a baking sheet with foil. Place sweet potatoes in a single layer on prepared pan. Bake until tender and easily pierced with a fork, 45 to 55 minutes. Leave oven on. Heat oil in a medium saucepan over medium heat. Add ½ cup onion and bell pepper. Cook, stirring occasionally, until onion is tender, about 5 minutes. Stir in garlic, and cook until fragrant, about 1 minute. Add turkey, and cook, breaking up meat with a wooden spoon, until turkey is browned, about 5 minutes. Drain excess fat, if desired. Stir in ½ cup water, taco seasoning, and kosher salt. Gently simmer until liquid is absorbed. Remove from heat. Combine corn, beans, tomatoes, cilantro, jalapeño, lime zest and juice, garlic salt, black pepper, and remaining ¼ cup onion in a medium bowl. Split sweet potatoes lengthwise when just cool enough to handle, stopping halfway through sweet potatoes. Using a fork, gently mash potato flesh, maintaining the shape. Sprinkle 2 tablespoons cheese on each potato. Add ¼ cup turkey mixture and 1 tablespoon cheese. Bake until cheese is melted, about 5 minutes. Top each with corn mixture.
Serve hot with sour cream and lime wedges. Garnish with jalapeño and cilantro, if desired.