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Avocado and Turkey Stuffed Sweet Potato - heart healthy meal that takes less than an hour to make! |Krollskorner.com

Avocado Turkey Stuffed Sweet Potato

My FAVORITE go to Ground Turkey dinner - easy, healthy and completely satisfying. Gluten free weeknight dinner.
Course Main Course
Cuisine American
Keyword glutenfree, Healthy, sweetpotato
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 534kcal



  • 1 ripe Hass avocado halved, seeded, and diced
  • 4 medium sweet potatoes
  • 1 Tbsp. Olive oil
  • 1/2 cup white onion, diced
  • 1/2 red bell pepper, diced
  • 2 cloves garlic, minced
  • 3/4 tsp. ground cumin
  • 1 tsp. red pepper chili flakes
  • 1/2 tsp. garlic powder
  • 1/2 tsp. oregano, dried
  • 1/4 tsp. salt
  • 1, 16 oz. (1 lb.) package ground turkey meat
  • 1, 14 oz. can petite diced tomatoes in juice
  • 1/4 cup cheddar cheese (or white cheddar), grated optional


  • Heat oven to 400°F.
  • With a fork, pierce sweet potatoes all over several times. Place on a baking sheet lined with aluminum foil; bake until soft and fork tender, about 45 minutes. OR pierce with fork and cook in your microwave until soft & tender (I like to wrap mine in a paper towel). All microwaves vary on cook time but you can start with 10 minutes. (Instant Pot Directions in recipe notes below)
  • Heat oil in a deep skillet over medium heat. Add onion, bell peppers and garlic; cook, stirring occasionally, until tender, ~5 minutes. Stir in garlic powder, red pepper chili flakes, cumin, oregano and salt.
  • Add ground turkey; cook, stirring and breaking it up with a spoon, until no longer pink, 3 to 5 minutes. Stir in tomatoes. Reduce heat to medium-low; cover and cook 20 minutes.
  • Remove from heat and stir in avocado (or just garnish when ready to serve). Slice baked sweet potatoes lengthwise just until open. Fill with turkey mixture. Top with cheese & additional avocado. 



Place trivet down in instant pot. Pour 1 cup water in and set your sweet potatoes on top. Secure lid on and switch the valve on top to sealing. Cook on HIGH PRESSURE for 15 minutes for a small/medium sized sweet potato. If your sweet potato is large I would cook it from 18-20 minutes on high pressure. Let the pressure NATURALLY release for another 10-15 minutes once it’s beeps. Switch valve to venting to release any extra pressure (there shouldn’t be any though after the natural release). Carefully remove sweet potatoes from the IP and enjoy with your favorite toppings!
Optional: 1 fresh jalapeno!
Adapted from avocadocentral.com


Serving: 1serving | Calories: 534kcal