Santa Fe Sweet Potato Recipe

Cooking something delicious and nutritious doesn't have to mean hours in the kitchen. This dish, in particular, only takes a mere 10 minutes to prepare. Hearty enough to keep you full all afternoon, and yet packed with nothing but good-for-you ingredients, this stuffed sweet potato is where it's at.

Sweet potatoes are lauded for their high content of vitamin A, vitamin C, manganese, fiber, B vitamins, potassium and iron. Some even consider sweet potatoes to be one of the healthiest vegetables in the market. Sweet potatoes are high in antioxidants, which have been shown to be both anti-inflammatory and cancer-fighting, as well. Sweet potatoes have a low glycemic index and are a great alternative to white potatoes when looking for something more nutrient-dense.

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This sweet potato recipe is loaded with Mexican flavors. It's a great meal-in-a-bowl, which means after you cook the sweet potato and slice it open, you can essentially add whatever you like to the inside. This one is rich in proteins and vegetables: ground turkey, onions, red and yellow tomatoes, Greek yogurt and guacamole.

Ingredients

  • 1 medium sweet potato
  • 1 lean ground turkey patty
  • 1 cup chopped white onion
  • 1 tablespoon salsa fresca
  • 1 tablespoon tomatillo salsa
  • 5 chopped sunburst tomatoes
  • 5 chopped cherry tomatoes
  • 1 dollop Greek yogurt
  • 1 dollop guacamole

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Instructions

Poke sweet potato with a fork and place in a microwave-safe container. Cover loosely with a paper towel. Heat on high for three minutes.

While the sweet potato is cooking in the microwave, cook and mash the turkey patty in a skillet over the stovetop on medium-to-high heat. Add the chopped onions and season with pepper. Cook a few minutes until the ground turkey is no longer pink.

After three minutes in the microwave, flip over the sweet potato and cook for an additional three minutes.

Remove sweet potato from microwave and slice down the middle creating a "bowl." Add the salsa fresca. Add ground turkey/onion mixture. Top with the tomatillo salsa. Add a dollop of Greek yogurt and a dollop of guacamole. Lastly, sprinkle the top with chopped tomatoes.

Serves 1

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