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Turkey Chili Sweet Potato Skins
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Gluten Free turkey chili on top of sweet potato skins creates the perfect balance of spicy and sweet in this healthy combination of game day favorites!
Course
Appetizer, Side Dish
Cuisine
American
Prep Time
20
minutes
mins
Cook Time
35
minutes
mins
Total Time
55
minutes
mins
Servings
16
potato skins
Calories
141
Author
Whitney Bond
Ingredients
8
small sweet potatoes
scrubbed clean
3
tbsp
olive oil
divided
½
cup
red onion
diced
3
cloves
garlic
minced
1
lb
lean ground turkey
15
oz
can chili beans
1
tsp
kosher salt
1
tsp
black pepper
1
tsp
paprika
1
tsp
chili powder
½
tsp
cayenne pepper
½
tsp
cumin
¼
tsp
red pepper flakes
Optional Toppings
pepper jack cheese
shredded
fresh cilantro
roma tomatoes
diced
avocado
diced
Instructions
Preheat the oven to 400°F.
Brush the sweet potatoes with 2 tbsp of olive oil and place on a baking sheet.
Place into the oven for 35-40 minutes.
While the sweet potatoes are roasting, prepare the turkey chili.
Add 1 tbsp of olive oil to a large skillet over medium heat.
When warm, add the diced onion.
Cook for 3-5 minutes, then add the minced garlic.
Saute for 1-2 minutes, then add the ground turkey.
Cook until the meat is browned, app. 8-10 minutes.
Drain any grease then add the chili beans and spices.
Turn to low and simmer while the sweet potatoes finish cooking.
Remove the sweet potatoes from the oven and allow to cool 10 minutes.
Slice in half, then scoop out most of the insides.
Fill with the turkey chili and add any desired optional toppings.
Notes
Nutritional information provided does not include optional toppings.
Nutrition
Calories:
141
kcal
|
Carbohydrates:
18
g
|
Protein:
9
g
|
Fat:
3
g
|
Cholesterol:
15
mg
|
Sodium:
392
mg
|
Potassium:
438
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
9385
mg
|
Vitamin C:
2.6
mg
|
Calcium:
31
mg
|
Iron:
1.2
mg