Tex-Mex Turkey Picadillo Stuffed Sweet Potatoes

Ingredients

• 4 medium sweet potatoes
• 1 lb ground turkey
• 3 tbsp neutral oil, divided
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 small red bell pepper, diced
• 2 tsp ground cumin and 1 tbsp chili powder
• 3 ripe tomatoes, diced, plus 2 tbsp tomato paste
• 1/3 cup pitted green olives, sliced
• 4 oz cheese, grated
• 1/2 cup sour cream
• 2 limes, cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Heat the oven to 400F (200C). Prick the sweet potatoes all over with a fork, rub them with 1 tablespoon of the oil and salt, and set them straight on the oven rack with a tray beneath.
2. Bake for 45 to 55 minutes, until they give completely when squeezed and syrup is bubbling from the pricks.
3. Pricking is not optional; steam builds inside a sealed sweet potato and it will burst in the oven.
4. Meanwhile heat the remaining oil in a wide skillet over medium-high heat and brown the turkey in an even layer for 3 minutes without stirring, then break it up and cook 5 minutes more, until no pink remains.
5. Add the onion and bell pepper and cook for 6 minutes, then the garlic, cumin, and chili powder for 30 seconds.
6. Stir in the tomato paste and cook for 2 minutes until it darkens, then add the tomatoes and olives.
7. Simmer for 12 to 15 minutes, until the picadillo is thick with no liquid pooling in the pan. A wet filling turns the soft sweet potato to slush.
8. Split the hot potatoes open, fluff the flesh with a fork, and pile in the picadillo with the cheese, sour cream, cilantro, and lime wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.