I have been making these taco seasoned turkey stuffed sweet potatoes at least once a week for the last 2 months and honestly? They really are my perfect meal. They’re loaded with nutrients and fiber, high in protein, and packed with so much flavor and texture that every bite feels exciting. Think crispy-skinned roasted sweet potatoes, savory taco seasoned turkey meat, freshness and crunch from fresh veggies and pepita seeds, and a creamy, spicy cilantro crema to tie it all together. They are easy enough for a weeknight dinner, but also double as great meal prep to have throughout the week, you’re going to love this one!
One of the reasons I keep coming back to this recipe is how endlessly customizable it is. Once you’ve got the base down: roasted sweet potatoes + seasoned protein + creamy sauce — you can remix it a dozen different ways depending on what you have in the fridge or what you’re craving that week. Add extra fiber with black beans and corn. Add extra veggies like roasted peppers and onions for a fajita twist. Make it vegetarian for swapping the turkey out for cauliflower and black beans or shredded firm tofu. The opportunities are truly endless!
Meal Prep Tips
This recipe is especially great for meal prep because all of the components store and reheat beautifully as long as you keep them separate.
Here’s how I like to prep it for the week:
- Roast the sweet potatoes and store them whole in an airtight container. Reheat in the oven, air fryer, or microwave before serving.
- Cook the taco turkey meat and store it separately so it stays flavorful and doesn’t dry out.
- Blend the cilantro crema and keep it in a small sealed jar. It will thicken slightly as it sits and tastes even better the next day.
- You can prep fresh toppings like romaine, tomatoes, and pepitas ahead of time if you like, but add them just before serving to keep everything crisp.
When you’re ready to eat, reheat the sweet potato and turkey, then assemble with fresh toppings and a generous drizzle of crema. Keeping everything separate ensures the textures stay on point and makes this meal feel just as good on day four as it does on day one.
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Loaded Taco Jacket Sweet Potato
- Total Time: 55
- Yield: 4
Description
These taco-stuffed jacket sweet potatoes are loaded with seasoned ground turkey, roasted sweet potatoes, and a creamy cilantro lime sauce for a high-protein, fiber-rich meal perfect for weeknight dinners or meal prep.
Ingredients
For the Roasted Sweet Potatoes:
- 4 medium sweet potatoes
- Olive oil spray
- Salt
For the Taco Jacket Sweet Potato:
- 1 lb ground turkey
- 1 packet taco seasoning
- 2 tbsps tomato paste
- ½ cup chicken broth or water
- 1 tbsp olive oil
- Toppings:
- Shredded cheese
- Thinly sliced romaine lettuce
- Diced tomatoes
- Pepita seeds
- Pickled jalapeño
For the Cilantro “Crema”:
- 1 jalapeño
- ¾ cup plain Greek yogurt
- ¼ cup fresh cilantro
- 1 tbsp olive oil
- 1 tbsp mayonnaise
- Juice from 1 lime
- 1 clove garlic
- ½ tsp black pepper
- 1 tsp salt
Instructions
For the Taco Jacket Sweet Potatoes:
- First start by roasting your sweet potatoes.
- Air fryer method:
Preheat air fryer to 400°F. Spray sweet potatoes with olive oil, season with salt, and cook for 35–45 minutes, until tender. - Oven method:
Preheat the oven to 425°F. Place sweet potatoes on a sheet pan, spray lightly with olive oil, and season with salt. Roast for 40–45 minutes, or until fork-tender.
- Air fryer method:
-
Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the ground turkey and spread it into an even layer. Cook undisturbed for 4–5 minutes to get a good sear, then flip and break into crumbles. Once fully cooked, sprinkle in the taco seasoning and cook for 30–60 seconds, stirring frequently. Add the tomato paste and cook for 2–3 minutes, until the paste deepens in color and coats the turkey. Pour in the chicken broth (or water), scraping up any browned bits from the pan. Reduce heat to medium-low and simmer until thickened and most of the liquid has evaporated. Keep warm.
- Make the cilantro crema. Roast the jalapeño over an open flame or under the broiler until charred on all sides. Remove the stem and seeds if you prefer less heat.
Add the jalapeño to a blender along with the Greek yogurt, cilantro, olive oil, mayo, lime juice, garlic, salt, and black pepper. Blend until smooth. Taste and adjust seasoning as needed.
- Assemble your jacket sweet potatoes. Slice each sweet potato in half lengthwise and spoon in the taco turkey mixture. Top with shredded cheese, romaine, tomatoes, pepita seeds, and any other desired toppings. Drizzle with the cilantro “crema” and enjoy!
- To meal prep, store the roasted sweet potatoes, taco turkey, and cilantro crema separately. Reheat the sweet potatoes and turkey before serving, then add fresh toppings and crema.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Oven Roasted