Healthy Ground Turkey Stuffed Sweet Potatoes with Tahini

Ground turkey stuffed sweet potatoes with tahini sauce manage to wrap some incredible flavors into one tasty little package. It's an easy recipe that makes a perfect weeknight meal and stores well to make ahead of time for meal prep.

Course Main Course

Prep Time 10

Cook Time 1

Total Time 1 15

Servings

Calories 476kcal

Equipment

Chef's Knife
Cutting Board

Ingredients

4 large sweet potatoes
1 tablespoon ghee plus 1 teaspoon for roasting the sweet potatoes
1 yellow onion diced
3 cloves garlic minced
1 pound ground turkey
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon sea salt
1/4 teaspoon black pepper

For the Tahini Dressing

1/4 cup tahini
1 clove garlic finely minced
1 teaspoon fresh lemon juice
1/2 teaspoon sea salt
1/3 cup warm water

For Garnish

1/4 cup fresh parsley chopped
1 tablespoon sesame seeds

Instructions

Preheat the oven to 400°F and adjust a rack to the middle position.
Prick the sweet potatoes several times with a fork, then lightly rub with a small amount of ghee. Roast directly on the oven rack for 50-60 minutes, until the potatoes are extremely tender.
Meanwhile, heat one tablespoon of ghee in a large skillet over medium heat. Add the onion and sauté until it is translucent, about 6-7 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Mix in the ground turkey, cumin, cinnamon, coriander, turmeric, salt, and pepper. Cook until the turkey has browned and is no longer pink, about 8-9 minutes. Remove the skillet from heat and set it aside.
Remove the potatoes from the oven, and carefully slice them in half vertically down the center, being carefull not to cut completely through the bottom edge. Stuff each sweet potato with the turkey mixture, then drizzle the tahini dressing on top. Garnish with fresh parsley and sesame seeds.

For the Tahini Dressing

In a small mixing bowl, whisk together the tahini, garlic, lemon juice, and salt. Gradually pour in the warm water while constantly whisking, until well blended. Add more water if necessary until desired consistency is reached.
Store in an airtight container in the refrigerator for up to a week.

Notes

To make the recipe completely dairy-free, extra virgin olive oil can be substituted for ghee.
When meal prepping, store the stuffed sweet potatoes and tahini dressing separately in airtight containers in the refrigerator.
To reheat: wrap the stuffed sweet potatoes in aluminum foil, then warm them in a preheated 350°F oven for 20-25 minutes until heated through. Allow the tahini dressing to come to room temperature before drizzling on top of the warmed sweet potatoes.

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