4 medium-large sized, well shaped sweet potatoes (be picky about the shape, it will make it easier when scooping and filling)
1 pound ground turkey
1 small onion, minced
2 ribs of celery, diced small
2 medium or 1 large carrot, diced small
1 red pepper, diced small
2 cloves of garlic, minced or grated
Salt and pepper
- Scrub the sweet potatoes and dry with a paper towel. Cut in half long-wise so they are like boats. Place cut side down on a parchment lined baking sheet. Bake at 350 for about 35-40 minutes (of course that depends on the side of the potatoes). When they are soft, remove from the oven and turn them over to cool.
- While the potatoes cool, brown the ground turkey in a heated skilled with a smidge of olive oil.
- At the same time, start warming a skillet for the veggies by pouring in 1-2 tablespoons of olive oil over medium heat. Mince the onion and saute for 4-5 minutes until soft. Add the carrot, celery and red pepper and garlic. Season well with salt, pepper and your favorite herbs. I use basil, parsley and thyme. Stir well and saute for 8-9 minutes until the veggies are softened slightly, but still have a little crunch.
- When the meat and veggies are done, place in a large mixing bowl; drain first if necessary.
- When the potatoes are able to be handled, scoop the flesh out of the shell leaving a quarter-inch edge on all sides. Sweet potato skins are soft, so go at it gently. Put the potato in the mixing bowl with the meat and veggies. Place the potato shells on a baking sheet or deep casserole dish.
- Using a potato masher, mash the stuffing mixture so that it is well blended.
- Scoop the stuffing into the shells mounding it up.
- Bake again for 25 minutes.
These can be made through step 7 and stored to be baked the second time later. If they are placed in the refrigerator, the baking time will be longer to get them completely heated through.
To freeze for future use, individually wrap the potatoes in plastic wrap then place them in a gallon size Ziploc bag. They stay perfect this way. I have had them in my freezer for a year and they still were fabulous when I unwrapped them, thawed them out and baked them.
ADDED BONUS — There is always left over stuffing. The next morning saute it in a non stick skillet in a tablespoon of butter. Serve with an egg on top. So good.