I will keep this post short and sweet–just like the featured dish. I previously
ranted about mentioned the struggle with my dad trying to eat more healthily. More recently, my sorority sisters have embarked on a fitness challenge (which I did not join). With all of this on my mind, I ran into the grocery store looking for inspiration and came out with a handful of ingredients. The resultant dish, healthy baked sweet potatoes, not only comes together quickly and easily, but is good and good for you. 🙂
These sweet potato “boats” are super versatile a great vehicle for both sweet and savory meal. For a healthy and filling breakfast, you can add grains and fresh fruit, a little brown sugar and butter, if you want. Doesn’t that sound perfect?! The sky is the limit for dinner (or lunch), too. Of course, you should serve them on a plate but they hold all of the ingredients you load them up with much like a traditional baked potato would. Here are more healthy recipe ideas, in case you’re looking. I like to smash my sweet potato a bit and mix in the meat, corn, etc. in order to get a bit of everything in each bite.
How to Make Healthy Baked Sweet Potatoes
This is what you came for, right? At the high level, you let a few sweet potatoes roast away in the oven and cook up the filling in the meantime. I incorporated fresh tomatoes, onions, mushroom, and corn into a filling with ground turkey. From there, you can split the sweet potatoes and fill them or cut them into halves as pictured. It really just depends on how filling of a meal you need. I eat just half but my dad could eat a whole one.
In case you didn’t know, I’m a little sweet potato crazy. 🙂 Here’s a collection of over 50 sweet potato recipes I highly recommend you check out. Thanks for reading!
Easy and healthy sweet potato "boats" loaded with protein, vegetables, and flavor.
- 3 medium sweet potatoes
- 3 roma tomatoes chopped
- 5 white cello mushrooms
- 2 pearl onions sliced
- 1 ear of corn
- 1 1/2 teaspoons garlic chopped or minced
- 1 pound ground turkey
- 1 teaspoon chili powder
- Sea salt to taste
- Black pepper to taste
- Olive oil
- 1 stalk green onion chopped
Preheat oven to 375 degrees. Wrap potatoes in foil and prick a few holes in each with a fork or end of a sharp knife. Place on a cookie sheet to bake for about one hour.
Meanwhile, in a large saucepan, heat olive oil over medium-high flame. Add chopped tomatoes and cook down (about six minutes).
Add turkey, sea salt, black pepper, chili powder, and onion.
Once turkey is browned, add garlic, mushrooms, and corn. Cook for another three to four minutes or until mushrooms are tender and garlic is fragrant.
Carefully remove sweet potatoes from oven and foil. Cut each in half lengthwise then slice an "X" in the middle of each.
Top sweet potato halves with turkey mixture. Garnish with green onion, if desired.