YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Skins with Turkey Chili
Enjoy a creative twist on classic potato skins by using roasted sweet potato halves filled with a hearty turkey chili mixture. This satisfying dish combines the natural sweetness of baked sweet potatoes with a flavorful lean turkey and black bean chili, topped with a sprinkle of reduced-fat cheddar and a dollop of Greek yogurt for creaminess.
INGREDIENTS
1 medium Sweet Potato
4 ounces Lean Ground Turkey
1/4 cup Black Beans
1/4 cup Diced Tomatoes
1 ounce Reduced-Fat Cheddar Cheese
2 tablespoons Nonfat Plain Greek Yogurt
1 teaspoon Chili Powder
1/2 teaspoon Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Pierce the sweet potato with a fork a few times, then bake it for about 45 minutes or until it's tender.
Remove the sweet potato from the oven and let it cool slightly. Cut it in half lengthwise and carefully scoop out most of the flesh, leaving about 1/4 inch border to form the skins.
Place the sweet potato skins on a baking sheet, drizzle lightly with a bit of salt, pepper and a tiny drizzle of olive oil if desired, then return them to the oven for 10-15 minutes until they turn crispy.
While the skins crisp, heat a non-stick skillet over medium heat. Add the lean ground turkey and cook until browned, breaking it apart as it cooks.
Stir in the chili powder and cumin, then add the diced tomatoes and black beans. Simmer the mixture for 5 minutes. Season with salt and pepper to taste.
Spoon the turkey chili mixture into the crispy sweet potato skins. Top each with a sprinkle of reduced-fat cheddar cheese and return them to the oven for another 3-5 minutes until the cheese is melted.
Finish by adding a dollop of nonfat plain Greek yogurt on top before serving. Enjoy your balanced, flavorful meal!