These Turkey-Stuffed Sweet Potatoes are one of my go-to comfort meals when I want something cozy, colorful, and not overly complicated.

You get the natural sweetness of roasted sweet potatoes paired with savory ground turkey and a burst of tart cranberry — it’s a combo that just works.

I especially love making these when I’m in the mood for something fall-ish but still light. The filling is flavorful without being fussy, and the whole meal feels hearty without weighing you down.

You can easily swap in other toppings depending on what’s in the fridge — cheese, sour cream, even a drizzle of hot honey.

Whether you’re using up leftovers or starting from scratch, this is a dinner that comes together with minimal effort and delivers maximum satisfaction.

Turkey-Stuffed Sweet Potatoes

Recipe by Tammy Poppie

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Servings

4

servings

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Ingredients

• 2 large sweet potatoes

• 1 tablespoon olive oil

• 1 ⁄2 pound ground turkey

• 1 ⁄4 cup chopped onion

• 1 ⁄4 teaspoon garlic powder

• 1 ⁄4 teaspoon salt

• 1 ⁄4 teaspoon black pepper

• 1 ⁄2 teaspoon dried thyme

• 1 ⁄2 cup cranberry sauce (whole berry or jellied)

• 1 ⁄4 cup shredded mozzarella or Monterey Jack cheese

• Fresh parsley, chopped (optional, for garnish)

Directions

• Preheat oven to 400°F (200°C). Wash the sweet potatoes, pierce with a fork, and bake directly on the oven rack or a baking sheet for 40–45 minutes, or until tender.
• While the potatoes bake, heat olive oil in a skillet over medium heat. Add onion and cook for 3 minutes. Stir in ground turkey and cook until browned.
• Season the turkey mixture with garlic powder, salt, pepper, and thyme. Remove from heat.
• When the sweet potatoes are cool enough to handle, cut them open lengthwise and fluff the inside with a fork.
• Fill each sweet potato with the turkey mixture. Top with cranberry sauce and a sprinkle of shredded cheese.
• Return the stuffed potatoes to the oven and bake for 5–10 minutes, or until the cheese is melted.
• Garnish with fresh parsley, if using, and serve warm.

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Make-Ahead Tip

Bake the sweet potatoes and prep the turkey filling up to 2 days in advance. Store them separately in the fridge and assemble right before baking for a quick weeknight meal.