Savory Stuffed Sweet Potatoes with Turkey

Roasted sweet potatoes are split and filled with a savory ground turkey mixture seasoned with cumin, paprika, and thyme, then finished with a plain yogurt drizzle and parsley. The contrast is sweet, earthy, and creamy, with enough structure to serve as a substantial Thanksgiving side.

By Julienne

Cook time: 40 minutes

Servings: 6

Ingredients

• 10 ml olive oil divided
• 4 g fine salt divided
• 1 g black pepper divided
• 6 medium sweet potatoes scrubbed
• 20 ml olive oil divided
• 120 g yellow onion small dice
• 12 g garlic minced
• 450 g ground turkey optional lean
• 3 g ground cumin
• 3 g smoked paprika
• 1 g dried thyme
• 4 g fine salt divided
• 1 g black pepper divided
• 30 ml water for loosening the pan filling if needed
• 5 g fresh parsley chopped
• 120 g plain yogurt for drizzling
• 5 g fresh parsley chopped

Instructions

1. Heat the oven to 220 C. Line a sheet pan with the sweet potatoes and rub them with 10 ml of the olive oil, 4 g of the salt, and 1 g of the black pepper. Sweet potatoes are lightly coated and ready for roasting.
2. Roast the sweet potatoes until a knife slides in easily, about 35 to 40 minutes, turning once halfway through if your oven bakes unevenly. Potatoes are fully tender and the skins look slightly wrinkled.
3. While the potatoes roast, heat the remaining 20 ml olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes, stirring occasionally, until translucent. Onion has softened without browning much.
4. Add the garlic and cook for 30 seconds, then add the ground turkey, cumin, smoked paprika, thyme, remaining 4 g salt, and remaining 1 g black pepper. Cook, breaking up the meat, until the turkey is no longer pink and reaches 74 C at the center, about 6 to 8 minutes. Turkey is fully cooked, browned in spots, and no pink remains.
5. If the filling seems dry, add up to 30 ml water and stir until the mixture is moist but not soupy. Remove from the heat and stir in half of the parsley. Filling clumps lightly and holds together when spooned.
6. Split the roasted sweet potatoes lengthwise, fluff the insides with a fork, and mound the turkey filling into each one. Each potato is split open and generously filled.
7. Drizzle the stuffed potatoes with the yogurt and sprinkle with the remaining parsley just before serving. Yogurt is visible in thin ribbons and the parsley is fresh and green.