Fluffy, baked sweet potatoes topped with a savory, southwestern-style ground turkey and vegetable filling.

Southwestern Stuffed Sweet Potatoes

4 medium sized 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

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

Makes 4 servings.

Recipe courtesy of North Carolina Sweetpotato Commission.