Adding avocado to the filling makes for a nutrient-dense creaminess that complements the sweet and spicy baked potato.
This recipe from Hass Avocado Board is an American Heart Association Heart-Check Certified Recipe.
Nutrition Facts
Ingredients
- 1 ripe, fresh avocado (halved, pitted, peeled, diced)
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 cup onion (diced)
- 1/4 cup red bell pepper (diced)
- 1 garlic clove (minced)
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 8-ounce ground white meat turkey
- 1 14-ounce can petite diced tomatoes (in juice)
- 1/4 cup Cheddar cheese (grated, reduced fat (optional))
Directions
- Heat oven to 400°F.
- With a fork, pierce sweet potatoes all over several times. Place on a baking sheet lined with aluminum foil.
- Bake until soft and fork tender, about 45 minutes.
- Heat oil in a deep skillet over medium heat. Add onion and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic, cumin, oregano and salt.
- Add turkey. Cook, stirring and breaking it up with a spoon, until no longer pink, 3 to 5 minutes. Stir in tomatoes. Reduce heat to medium-low.
- Cover and cook 20 minutes.
- Remove from heat and stir in avocado. Slice baked sweet potatoes lengthwise just until open. Fill with turkey mixture.