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 mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Dinner, Lunch
Cuisine: American, British
Diet: Gluten Free
Servings: 2 people
Calories: 537kcal
For the tahini dressing
- 2 tablespoon tahini
- 3 tablespoon warm water adjust to preference
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.
- 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.
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