I feel so healthy every time I eat a sweet potato. They are so good for you and make a great substitute for regular white potatoes. My whole family loves them, they all eat theirs with a little (or a lot of) organic butter, but I find that they are so soft and moist that I can just eat them by themselves.
Clean Eating Mexican Stuffed Sweet Potatoes are really simple to make. You can serve them with a salad or top them with extra veggies such as:
- diced tomatoes
- black beans
- spring onion
- red onion
- chilli pepper
Helpful Tip: This recipe isn’t majorly spicy, but if you are serving it for children who aren’t so keen on spice, you can just leave out the chilli powder.
You can check out more delicious turkey recipes from our fabulous sponsors, British Turkey.
Clean Eating Mexican Stuffed Sweet Potatoes
- Yield: 4 Servings
Clean Eating Mexican Stuffed Sweet Potatoes are really simple to make. You can serve them with a salad or top them with extra veggies
- 4 Sweet Potatoes
- 250 grams Turkey Breast sliced into thin pieces
- 150 grams Mushrooms sliced
- 1 Bell Pepper or 2 halves if using different colours
- 1 Courgette halved lengthways and sliced
- Spice Mix Ingredients
- 3 teaspoons Ground Cumin
- 1 teaspoon Garlic Powder/Granuals
- 1 teaspoon Onion Powder/Granuals
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Sweet Smoked Paprika
- 1/8 teaspoon Mild Chilli Powder
- 1 pinch Ground Black Pepper
- 1 pinch Sea Salt
- 2 Tablespoons Water
- Topping Ingredients List
- 2 Avocados 1/2 each
- 1 handful Fresh Coriander/Parsley
- Pierce the sweet potatoes and put them into the oven at 180°C. (I always sit mine on some kitchen foil, otherwise the oven can get pretty messy!).
- Let the sweet potatoes cook for 1 - 1 1/2 hours, depending on how big they are.
- Whilst the sweet potatoes are cooking, measure out your spice mix and place into a bowl. Slice up your veggies into uniform sizes.
- Once the potatoes are soft to the touch, (after around an hour) start to cook your filling. - Keep the potatoes in the oven, it wont take long.
- Heat up the olive oil in a large wok or saucepan. Add the turkey and cook over a medium/high heat until cooked through. Stirring occasionally. 3 - 5 minutes.
- Once cooked, add the mushrooms, pepper and courgette and cook for a further 3 - 5 minutes. Stirring occasionally.
- Once the vegetables have softened a little, add the spice mix and stir to coat everything in the pan.
- Once everything is coated, add the water and stir through. Cook for a further minute or so, check that the turkey is cooked through and take off the heat.
- Take the sweet potatoes out of the oven and cut them in half lengthways.
- Top each sweet potato with a large spoonful of the turkey mixture, and then half of a sliced avocado. Garnish with fresh coriander or parsley and any extra vegetables or salad or your choice.