Sweet potatoes baked and stuffed with seasoned turkey and fresh toppings for a healthy, flavorful meal.

4 medium sweet potatoes
1 lb lean ground turkey
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
Salt and pepper to taste
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
½ cup diced tomatoes or salsa
¼ cup chopped fresh cilantro
Optional toppings: Greek yogurt or light sour cream, shredded low‑fat cheese, avocado slices, lime wedges

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Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45–60 minutes until tender.
Meanwhile, heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until translucent.
Add garlic and cook 30 seconds until fragrant.
Add ground turkey, breaking it apart. Cook until no longer pink, about 6–8 minutes.
Stir in chili powder, cumin, smoked paprika, salt, and pepper.
Mix in black beans, corn, and diced tomatoes. Cook another 2–3 minutes until heated through.
Once sweet potatoes are done, slice them open lengthwise and fluff the insides with a fork.
Spoon the turkey mixture into each sweet potato.
Top with cilantro and any optional toppings like Greek yogurt, cheese, avocado, and a squeeze of lime.
Serve immediately.