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Southwest turkey and black bean stuffed sweet potatoes topped with chipotle crema and cilantro on a plate

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Southwest Turkey Stuffed Sweet Potatoes with Chipotle Crema

Recipe by Ailene

These loaded sweet potatoes trade the traditional hour-long whole bake for a much faster weeknight method: roasting them halved and face-down to steam and caramelize quickly. Packed with a hearty, spiced ground turkey and black bean filling, the dish is finished with a smoky chipotle-lime crema drizzled over melted pepper jack cheese.

  • Total Time50 minutes
  • Yield4 stuffed potatoes (serves 4) 1x

Ingredients

Scale

The Sweet Potatoes

  • 4 large sweet potatoes (about 10–12 ounces / 285–340g each), scrubbed and halved lengthwise
  • 1 tablespoon (15ml) olive oil

Turkey & Bean Filling

  • 1 tablespoon (15ml) olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 (4-ounce / 113g) can mild diced green chiles, drained
  • 3 large garlic cloves, minced
  • 1 pound (454g) lean ground turkey (93% lean)
  • 1 tablespoon (8g) chili powder
  • 1 teaspoon (2g) ground cumin
  • 1 teaspoon (5g) kosher salt
  • 1 (15-ounce / 425g) can black beans, rinsed and drained
  • 1 cup (150g) frozen roasted corn, thawed
  • 1 cup (112g) shredded pepper jack cheese

Chipotle Crema & Garnish

  • ½ cup (120g) sour cream or plain Greek yogurt
  • 1 tablespoon (15ml) fresh lime juice
  • 1 teaspoon (5ml) adobo sauce (from a can of chipotle peppers)
  • ¼ cup (4g) chopped fresh cilantro

Instructions

  1. Preheat and prep the potatoes: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Brush the cut sides of the halved sweet potatoes evenly with 1 tablespoon of olive oil. Place them cut-side down on the prepared baking sheet.
  2. Roast the potatoes: Bake for 25–30 minutes, or until the skins are deeply wrinkled and a fork easily pierces through the thickest part of the flesh without resistance.
  3. Sauté the aromatics: While the potatoes roast, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced onion and jalapeño. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the diced green chiles and minced garlic, cooking for 1 minute more until highly fragrant.
  4. Brown the turkey: Push the vegetables to the edges of the pan to clear the center. Add the ground turkey, breaking it apart with a wooden spoon. Sprinkle the chili powder, cumin, and kosher salt evenly over the meat. Cook for 6–8 minutes, stirring and crumbling the meat occasionally, until no pink remains and the turkey reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.
  5. Finish the filling: Reduce the heat to medium. Pour in the rinsed black beans and the corn. Toss everything together and cook for 2–3 minutes, just until the beans and corn are heated through. Remove the skillet from the heat.
  6. Stuff and melt: Once the sweet potatoes are tender, carefully flip them cut-side up using tongs. Use a fork to lightly mash the center of each half, creating a shallow bowl. Spoon the warm turkey and bean filling generously over the top of each potato half, packing it down slightly. Sprinkle the pepper jack cheese evenly across the tops. Return the pan to the oven for 3–5 minutes, or until the cheese is completely melted and bubbling.
  7. Drizzle and serve: In a small bowl, whisk together the sour cream, lime juice, and adobo sauce until smooth. Drizzle the chipotle crema generously over the hot stuffed potatoes and finish with the chopped cilantro before serving.

Notes

  • Why it works: Roasting the sweet potatoes cut-side down directly on the parchment traps steam underneath them. This effectively halves the usual baking time while creating beautifully caramelized, naturally sweet edges that anchor the savory turkey filling.
  • Make-ahead tip: The spiced turkey and black bean filling builds deeper flavor as it sits. You can roast the potatoes and cook the filling up to 4 days in advance, storing them in separate airtight containers in the fridge. Reheat the components—ensuring the turkey filling reaches 165°F (74°C) for safety—then assemble and melt the cheese just before serving.

Nutrition (per serving — estimates)

Calories: 795 | Total Carbs: 91g (Fiber: 16g, Sugar: 15g) | Fat: 30g (Saturated: 10g) | Protein: 40g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking / Stovetop
  • Cuisine: American / Southwestern

Nutrition

  • Serving Size: 1 whole sweet potato (2 loaded halves)
  • Calories: 795
  • Sugar: 15g
  • Fat: 30g
  • Saturated Fat: 10g
  • Carbohydrates: 91g
  • Fiber: 16g
  • Protein: 40g

Find it online: https://foodtrackergirl.com/2026/09/24/southwest-turkey-stuffed-sweet-potatoes-fast-roasting-method/