Looking for a delicious, hearty dish that captures the cozy flavors of winter but works any time of the year? This Turkey and Cranberry Stuffed Sweet Potato recipe combines savory and sweet for a meal that is nutritious, protein-packed, and super satisfying. With tender, roasted sweet potatoes filled with lean turkey, a touch of cranberry sweetness, and a sprinkle of melty cheese, this dish is a hit for both weeknight dinners and meal prep!
Why You’ll Love This Recipe:
- Balanced & Nutritious: This dish brings together complex carbs from the sweet potatoes, lean protein from the ground turkey, and healthy fats from a bit of cheese. It’s perfect if you’re looking for a balanced, wholesome meal.
- High-Protein: Each serving packs in a generous amount of protein, making it ideal for keeping you full longer. It’s great for anyone who’s mindful of their protein intake, like those on a fitness journey or looking to maintain muscle mass.
- Easy to Make: With just a few steps, you’ll have a delicious dish ready in under an hour. Plus, it’s super versatile with options for cooking the sweet potatoes in the oven or air fryer!
Here are the Main Ingredients you will Need:
Step-by-Step Instructions:
Preheat your oven or air fryer to 400°F (200°C).
Prepare Sweet Potatoes (Oven Method): Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until tender. Remove from the oven and let cool slightly. Remove skin once cooled.
(Air Fryer Method): Pierce the sweet potatoes with a fork. Place them in the air fryer basket in a single layer. Air fry for 25-35 minutes, or until tender. Remove from the air fryer and let cool slightly. Remove skin once cooled.
While the sweet potatoes are roasting, heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
Add the ground turkey to the skillet. Cook until browned and fully cooked, breaking it up with a spoon as it cooks. Season with dried sage, dried thyme, salt, and pepper.
Stir in the cranberry sauce until well combined with the turkey mixture. Cook for another 2-3 minutes, then remove from heat.
Once the sweet potatoes are cool enough to handle, cut them open lengthwise. Gently fluff the insides with a fork to create some space. Spoon the turkey and cranberry mixture into each sweet potato (about 75g/half).
Sprinkle shredded cheddar cheese over the top of each stuffed sweet potato.
Return the stuffed sweet potatoes to the oven or airfryer and bake for an additional 5-10 minutes (oven) or 3-5 minutes (air fryer), or until the cheese is melted and bubbly.
Serve warm, and enjoy!
Recipe Notes and Modifications:
- Make It Dairy-Free: Skip the cheese or use a dairy-free shredded cheese alternative.
- Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3-4 days.
- Add a pinch of red pepper flakes to the turkey mixture for a bit of heat.
- Naturally Gluten Free
Other Recipes you May Enjoy:
This Turkey & Cranberry Stuffed Sweet Potatoes recipe is perfect for those who love the flavors of fall or want a wholesome, high-protein meal. Give it a try, and let me know how you enjoy this delicious dish!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Turkey and Cranberry Stuffed Sweet Potato
4
Servings10
minutes25
minutes458
kcal1 Stuffed Sweet Potato
35
minutesTo track this recipe on My Fitness Pal, search TBB Turkey and Cranberry Stuffed Sweet Potato
Please note, if you modify serving size using the blog program, only the first measurement serving size will change, not the second measurement in brackets (typically cups/tbsp).
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Ingredients
1050 g uncooked sweet potatoes (4 small, 800g cooked)
450 g extra lean ground turkey (1 lbs)
120 g cranberry sauce (1/2 cup, preferably with no added sugar)
60 g shredded low-fat cheddar cheese (⅔ cup)
175 g onion, diced (1 medium onion)
2 cloves garlic, minced
1 tsp dried sage
1 tsp dried thyme
Salt and pepper, to taste
5 ml olive oil (1 tsp)
Directions
- Preheat your oven or air fryer to 400°F (200°C).
- Prepare Sweet Potatoes (Oven Method): Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until tender. Remove from the oven and let cool slightly. Remove skin once cooled.
- (Air Fryer Method): Pierce the sweet potatoes with a fork. Place them in the air fryer basket in a single layer. Air fry for 25-35 minutes, or until tender. Remove from the air fryer and let cool slightly. Remove skin once cooled.
- While the sweet potatoes are roasting, heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
- Add the ground turkey to the skillet. Cook until browned and fully cooked, breaking it up with a spoon as it cooks. Season with dried sage, dried thyme, salt, and pepper.
- Stir in the cranberry sauce until well combined with the turkey mixture. Cook for another 2-3 minutes, then remove from heat.
- Once the sweet potatoes are cool enough to handle, cut them open lengthwise. Gently fluff the insides with a fork to create some space. Spoon the turkey and cranberry mixture into each sweet potato (about 75g/half).
- Sprinkle shredded cheddar cheese over the top of each stuffed sweet potato.
- Return the stuffed sweet potatoes to the oven or airfryer and bake for an additional 5-10 minutes (oven) or 3-5 minutes (air fryer), or until the cheese is melted and bubbly.
- Serve warm, and enjoy!
Recipe Notes & Modifications
- Make It Dairy-Free: Skip the cheese or use a dairy-free shredded cheese alternative.
- Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3-4 days.
- Add a pinch of red pepper flakes to the turkey mixture for a bit of heat.
- Naturally Gluten Free
Nutrition Facts
- Total number of serves: 4
- Calories: 458kcal
- Carbohydrates: 58.2g
- Protein: 29.8g
- Fat: 13.1g
- Fiber: 7.3g
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