Dinner · American · 10 min
Turkey and Spinach Stuffed Sweet Potatoes with Toasted Almonds
- Calories
- 752
- Protein
- 52g
- Carbs
- 68g
- Fat
- 24g
Ingredients
- 185g Turkey, Ground, raw
- 285g Sweet potato, raw
- 90g Spinach, raw
- 15g Nuts, almonds, slivered
- 13g Oil, olive, extra virgin
- 60g Bell pepper, green, diced
Method
- 01Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and roast on a parchment-lined tray for 45-50 minutes, or until tender when pierced with a knife.
- 02While the potatoes roast, heat half the olive oil in a skillet over medium-high heat. Add the ground turkey, seasoning with salt and pepper, and sauté until golden brown and cooked through. Remove the turkey from the pan.
- 03In the same skillet, add the remaining oil and diced green bell pepper. Sauté until softened, then add the fresh spinach, tossing until it just wilts into a vibrant, emerald green mass. Return the turkey to the pan and fold to combine.
- 04Slice the roasted sweet potatoes open lengthwise and fluff the interior with a fork. Generously heap the turkey and spinach mixture into each cavity.
- 05Top with toasted slivered almonds for a necessary crunch, a squeeze of lemon (optional), and a pinch of flaky sea salt. Serve hot while the potato is sweet and tender and the turkey filling is savory and aromatic.
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