| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Southwestern Stuffed Sweetpotatoes

4 medium sized sweetpotatoes

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 sweetpotatoes 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. Add peppers 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.
3. 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.