Turkey Stuffed Twice Baked Sweet Potatoes

These twice baked sweet potatoes have been a go-to in our kitchen for over a decade—and they’re still just as delicious, filling, and family-approved as ever.

I first came across a version of this recipe from Juli at PaleOMG years ago, but made a few changes to keep it simple and more kid-friendly and had posted on my previous blog with permission.

I tested all the different kinds of sweet potatoes for this recipe and found the white Asian sweet potatoes were the best tasting but any sweet potato would do.

This meal is savory, protein-packed, naturally gluten-free, full of flavor, and easy to prep for busy weeknights. You could double this recipe and keep them in the fridge for a quick lunch or dinner. They reheat fast in the air fryer.

I just made these again a few days ago, and my kids devoured them—reminding me it’s finally time to share the recipe here. These healthy stuffed sweet potatoes are warm, comforting, and satisfying. Whether you're looking for a paleo dinner recipe, an easy way to use up ground turkey, or a cozy fall meal everyone will actually eat, this one's earned a permanent spot in our rotation.

Prep time: 10 minutes
Cook time: 30 minutes

Yield: 8 loaded half potatoes

Ingredients

1 pound ground turkey
4 medium Asian sweet potatoes
1 tablespoon ghee
1 yellow onion, diced
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
sea salt, to taste
cheese, shredded (optional - we use raw goat cheddar)

Supplies

wok or large frying pan
baking sheet
large spoon
cutting board
sharp knife

Method

1. Preheat oven to 425°F.

2. Cut the sweet potatoes in half, lengthwise and place face down on baking sheet. Bake for 25-30 minutes or until the potato can easily be scooped from the skin.

3. While the sweet potatoes are baking, add the bacon grease, onions, and minced garlic to the wok and place on medium heat. Once the onions are translucent add the turkey with the rest of the ingredients. If you like it hot see the original recipe.

4. Once the sweet potatoes are done scoop out the potato from the skin and add it to the turkey mixture. I usually leave about 1/4 inch of potato on the skin so it does not tear.

5. Combine the turkey and sweet potatoes with a large spoon. Make sure it is mixed well.

6. It is time to load the skins - scoop the potato and turkey mixture into the skins until mixture is gone.

7. Add cheese if you like.

8. Place back in oven on broil for 2-3 minutes.

Let Us Know

Have you tried this recipe? Share your thoughts in the comments below—I’d love to hear how it turned out for you!”

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