Turkey & Mushroom BBQ Stuffed Sweet Potatoes
This recipe uses a blend of lean ground turkey and white button mushrooms to create a hearty filling for tender sweet potatoes. Skip the oven and simply microwave the potatoes until tender for a quick dinner. Pair with a simple salad for a meal.
Makes 8 servings
Preparation time: 15 minutes
Cook time: 30 minutes
4 large sweet potatoes, about 1 pound each
16 ounces white button mushrooms
1 pound lean ground turkey
1 small yellow onion, diced
2 cups prepared barbecue sauce
2 cups shredded Monterey Jack cheese
4 green onions, white and green portion sliced
Pierce potatoes in several places with a fork and cook in the microwave according to your unit’s instructions, 13 to 15 minutes, until fork-tender. Let sit until cool enough to handle.
Add mushrooms to the bowl of a food processor and pulse until finely chopped (or finely dice by hand if preferred). Blend ground turkey and mushrooms in a large bowl.
Preheat a large skillet over medium-high heat and add the turkey and mushrooms. Cook, stirring often, until it begins to brown, about 5 minutes. Add onion. Continue to cook, until the turkey is browned and no longer pink, about 7 more minutes. Drain excess liquid.
Add barbecue sauce and stir until heated through, about 2 minutes. Cut each sweet potato in half lengthwise. Place cut-side up on a baking sheet. Use a fork to mash some of the potato and move to the sides to create a space for the filling. Spoon barbecue filling into each of the 8 potato halves. Sprinkle with an equal amount of cheese.
Broil on high for five minutes, until cheese is browned and bubbling. Serve warm.
Note: This recipe makes enough for eight servings. Depending on how many servings you need, consider cooking only two potatoes and refrigerating the rest of the filling for a meal later in the week. It will keep for up to three days and makes delicious sandwiches, or use the filling to top a dinner salad.