Turkey Taco Sweet Potatoes
2 medium sweet potatoes
1 tsp olive oil
1 ¼ tsp ground cumin, divided
¼ tsp + 1/8 tsp salt
¼ tsp + 1/8 tsp ground pepper
1 lb lean ground turkey
4 garlic cloves minced
1 tsp chili powder
½ tsp dried oregano
½ tsp paprika
1 ¼ cup canned crushed tomatoes
¼ cup grated Pepper Jack cheese
Roasted or steamed Brussel sprouts – side
1. Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, about 4-5 minutes per side. Let the potatoes rest until cool enough to handle.
2. Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place it in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ tsp cumin, ¼ tsp salt, and ¼ tsp pepper Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
3. Heat a large skillet over medium-high heat and coat with cooking spray. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining 3/4 tsp cumin, oregano, paprika, and remaining 1/8 tsp salt and pepper. Cook for 1 minute. Stir in the crushed tomatoes.
4. Preheat the broiler. Spook the turkey mixture into each sweet potato skin. Top each with Pepperjack cheese. Broil until the cheese is melted, about 30 seconds.