Picadillo Stuffed Sweet Potato
Picadillo is a traditional Latin American and Spanish dish of ground meat, onions, tomatoes, raisins, olives and spices. We did a spin on the tradition and stuffed the Picadillo into a sweet potato. This delicious anti-inflammatory sweet and savory recipe makes a complete meal. Make it ahead and stuff the potato when you are ready to serve!
Equipment
- Oven
Ingredients
- 4 large sweet potatoes
- ½ red onion chopped
- ½ cup shredded carrot
- 1 tsp garlic powder
- 1 Tbsp chili powder
- ½ tsp cinnamon
- 1 lb lean ground turkey
- 12 oz fresh spinach chopped
- 1 jalapeno thinly sliced
- 1 15 oz can diced tomatoes
- 1 cup chicken broth
- ¼ cup sliced green olives
- ½ cup pitted fresh Medjool dates finely chopped
- ¼ cup plain Greek or coconut yogurt optional
- cilantro for garnish
Instructions
- Preheat oven to 425°F and line a baking sheet with aluminum foil.
- Pierce potatoes all over with a fork and place on prepared baking sheet. Bake until tender, about 50 minutes.
- While potatoes bake, warm a large skillet over medium heat. Add onion and carrot; cook until soft, about 4-5 minutes. Add garlic powder, chili powder and cinnamon. Cook 1 more minute.
- Add ground turkey and cook until browned, about 5 minutes. Stir in spinach, jalapeno, tomato, chicken broth, olives and dates. Simmer 5-7 minutes, until mixture thickens and spinach is completely wilted. Set aside and keep warm.
- Remove potatoes from oven. Slice open and mash insides with a fork.
- To plate, divide picadillo mixture among potatoes and top with yogurt if desired. Garnish with cilantro.
Notes
If you are not serving 4 people, keep the Picadillo mixture separate from the cooked potatoes. When ready to serve leftovers, reheat Picadillo mixture and potato and plate as suggested.