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turkey stuffed sweet potato on a white plate next to arugula with a jar of tahini in the background.
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5 from 2 votes

Turkey Stuffed Sweet Potatoes

These turkey stuffed sweet potatoes are a cosy lunch or light dinner, with fragrant spiced turkey and vegetables and a tahini dressing.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Dinner, Lunch
Cuisine: American, British
Diet: Gluten Free
Servings: 2 people
Calories: 537kcal
Author: Claire

Ingredients

  • 2 large sweet potatoes
  • 1 large turkey breast or equivalent fillets
  • 1 tablespoon olive oil
  • ½ white onion diced
  • 1 garlic clove minced or finely diced
  • ½ bell pepper diced
  • ½ zucchini diced
  • ½ teaspoon turmeric
  • ½ teaspoon sweet paprika
  • ½ teaspoon ground ginger
  • pinch salt
  • pinch black pepper

For the tahini dressing

  • 2 tablespoon tahini
  • 3 tablespoon warm water adjust to preference

Instructions

  • Preheat the oven to 200C / 400F and line a baking tray with parchment paper.
  • Pierce the sweet potatoes in several places with a fork, then place on your baking tray. Bake for 45 minutes or until cooked through. Cook time will vary depending upon the size of the potatoes.
  • Drizzle olive oil in your skillet then fry the turkey (it can be helpful to slice into a couple of pieces first to reduce cook time). Fry for 3-4 minutes each side, or until cooked through with an internal temperature of 165F at the deepest part.
  • Use two forks to shred the turkey into small pieces.
  • Drizzle a little more oil in the skillet if it seems dry, then fry the onion and garlic for 3-4 minutes until softened. Tip in the bell pepper, zucchini, turmeric, ginger and sweet paprika and fry for 7-8 minutes until the vegetables have softened, stirring occasionally. Add the shredded turkey into the skillet and cook for a further 1-2 minutes so it is warm and has taken up the spices. Season with salt and black pepper to taste.
  • Make the tahini dressing by combining the tahini and water and stirring until it becomes creamy. Add more water to thin, or more tahini to thicken, to preference.
  • Use a fork to 'fluff' up the middles of the sweet potatoes, then plate up. Spoon the turkey mixture into the potatoes and drizzle with the tahini dressing.

Notes

  • Cook time for the sweet potatoes will vary depending upon their size. Check after 40 minutes with a fork to see if they are cooked through to the centre and adjust timing from there.
  • Always check the internal temperature of the turkey, and for a reading of 165F at its deepest point.
  • Either use two forks to shred the turkey or the appropriate attachment on a stand mixer.
  • If it is suitable for you (perhaps not for my low histamine readers), pre-shredded, leftover or ground turkey can be used.
  • Please note that nutritional information is given as a courtesy. It is auto-generated and should be considered as an estimate.
 
Swiss Interest Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • garlic and ginger, which score 1.
  • tahini, which scores 1. Note that it is a potential allergen.
  • black pepper, which scores 2.

Nutrition

Calories: 537kcal | Carbohydrates: 79g | Protein: 23g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 35mg | Sodium: 225mg | Potassium: 1482mg | Fiber: 13g | Sugar: 18g | Vitamin A: 49522IU | Vitamin C: 58mg | Calcium: 145mg | Iron: 4mg