Preheat oven to 400 degrees Fahrenheit
Coat sweet potatoes in Extra Virgin Olive Oil and poke with holes, place on a sheet tray. Bake for 45 mins- 1 Hour or until tender. Time will vary depending on the size of your sweet potatoes.
Meanwhile, heat a medium size pan on medium heat with about a Tablespoon of Olive oil.
Once heated, place the red onion and garlic in the pan. Saute about 2-3 minutes or until translucent.
Add the ground turkey to the pan. Break up with a spatula until fully cooked, should take about 10 minutes.
Add in the Chili Powder, Garlic Powder, Paprika, Cumin and Salt. Stir until fragrant, about 1 minute. Add in Corn and black beans, stir until heated throughout.
Remove from heat and set aside while you prepare your Sweet Potatoes.
Once the Sweet Potatoes are removed from the oven, let cool about 10-15 minutes or until you are able to comfortably handle them. Cut the sweet potatoes in half, length-wise and lay back on the baking sheet, cut side up.
Sometimes you will be able to lightly squeeze the insides of your potatoes out of their skins. If this is not possible, with either an ice cream scoop or a large spoon, scoop out the inside of the potatoes and place insides into a large mixing bowl. Placing skins back on the sheet.
With a spatula or potato masher, mash the potatoes in the bowl until almost fully smooth.
Once mashed, add in ground turkey mixture and all but 1/2 cup of the cilantro. Mix until combined.
Using the spoon or ice cream scoop, scopp the sweet potato/turkey mixture back into the sweet potato skins evenly as possible. They will be full- but thats why they are called โstuffedโ
Once all mixture is evenly distributed, Place sweet potatoes back in the oven for 10 mins.
Remove from the oven and top with your favorite toppings. My favorites are cotija cheese and guacamole!
Bone Apple Teeth!
