YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet Potato Halves with Lean Turkey Chili and Melted Cheddar
Delight in a hearty bowl of warm, crispy baked sweet potato halves topped with a robust lean turkey chili, garnished with a melty layer of cheddar cheese. The dish blends the natural sweetness of the potato with savory, spiced turkey and beans for a well-rounded, delicious meal that satisfies both comfort and nutrition.
INGREDIENTS
1 medium Sweet Potato (halved)
5 oz Lean Ground Turkey
1/4 cup Kidney Beans
1/4 cup Diced Tomatoes
1/4 cup diced Onion
1 clove Garlic, minced
1/8 cup shredded Cheddar Cheese
1/2 tsp Olive Oil
1 tsp Chili Powder
1/2 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Scrub the sweet potato and cut it in half lengthwise. Place the halves cut-side down on a baking sheet lined with parchment paper.
Bake the sweet potato halves in the preheated oven for 25-30 minutes or until tender and the edges begin to crisp.
While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant.
Add the lean ground turkey to the skillet. Break it apart with a spatula and cook until evenly browned.
Stir in the chili powder, ground cumin, salt, and pepper. Then add the kidney beans and diced tomatoes, allowing the mixture to simmer for 5-7 minutes so the flavors meld.
Remove the sweet potato halves from the oven. Spoon a generous amount of the turkey chili over each sweet potato half.
Sprinkle the shredded cheddar cheese on top of the chili. Optionally, return to the oven for an additional 2-3 minutes to allow the cheese to melt, or serve immediately so the warmth of the chili melts the cheese naturally.
Serve hot and enjoy your balanced, flavorful meal.