Southwestern Stuffed SweetPotatoes


  • 4 medium NC sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced red pepper
  • 8 ounces ground turkey
  • 1/2 cup taco sauce
  • 1/2 cup sliced stuffed spanish olives
  • 1/2 cup frozen kernel corn
  • pinch of salt
  • pinch of cayenne pepper, optional


Wash SweetPotatoes and poke each with a fork. Microwave on high until fork-tender, about 10 minutes for 4 potatoes. Turn potatoes halfway through cooking if microwave does not have a turntable. Meanwhile, heat olive oil in a heavy skillet over medium heat. Add onions and sauté about 4 minutes more. Add ground turkey and stir until turkey is cooked, about 5 minutes. Add taco sauce, turn heat to low and simmer 5 minutes. Stir in olives, corn, salt and cayenne pepper; simmer 4 more minutes. To serve, cut potatoes lengthwise and squeeze to fluff up potato. Spoon 1/4 of the topping over each potato. Serve immediately.