Turkey & Tahini Stuffed Sweet Potatoes

Jump to Recipe

This post contains affiliate links. Please see our disclosure policy.

These Turkey & Tahini Stuffed Sweet Potatoes are a quick and easy gluten-free meal that you can have for lunch or dinner. Plus, they’re Paleo-friendly.

5 from 3 votes

Turkey & Tahini Stuffed Sweet Potatoes

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 4 large sweet potatoes
  • 1 tablespoon (15 mL) ghee
  • 1 medium yellow onion, , diced
  • 1 tablespoon (15 g) minced garlic
  • 1 pound (454 g) ground turkey
  • 1 teaspoon (2 g) ground cumin
  • ½ teaspoon (1.3 g) ground cinnamon
  • ½ teaspoon (1.2 g) ground coriander
  • ½ teaspoon (1.5 g) turmeric powder
  • ½ teaspoon (3 g) kosher or fine sea salt
  • ¼ teaspoon (0.6 g) freshly ground black pepper
  • 1 tablespoon (3.8 g) fresh parsley, finely chopped
  • 2 teaspoons (6 g) sesame seeds

For the tahini dressing:

  • ¼ cup (60 mL) tahini
  • 2 teaspoons (10 mL) fresh lemon juice
  • 1 teaspoon (5 g) minced garlic
  • ½ teaspoon (3 g) kosher or fine sea salt
  • ¼ cup (45 mL) warm water

Instructions 

  • Preheat the oven to 400°F.
  • Prick the sweet potatoes several times with a fork, then place them on a baking sheet. Transfer the potatoes to the oven and roast for 50-60 minutes, until they are extremely tender.
  • Meanwhile, heat the ghee in a large skillet over medium heat. Add the onion and sauté until translucent, about 6-7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  • Add the ground turkey to the skillet, breaking it up with a spoon. Season with cumin, cinnamon, coriander, turmeric, salt, and pepper. Cook the turkey until it has browned and is no longer pink, about 8-9 minutes. Remove the skillet from the heat and cover to keep warm.
  • Whisk the tahini, lemon juice, garlic, and salt together in a small mixing bowl. Gradually whisk in the warm water, adding more, if necessary, until a smooth consistency is reached.
  • Remove the sweet potatoes from the oven, then carefully slit them in half vertically and spread them open. Divide the turkey mixture between the sweet potatoes, then top with the tahini dressing, fresh parsley, and sesame seeds.

Nutrition

Calories: 469kcalCarbohydrates: 53gProtein: 34gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 773mgPotassium: 1250mgFiber: 9gSugar: 11gVitamin A: 32194IUVitamin C: 11mgCalcium: 126mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

You May Also Like

Welcome

You’ve just landed in your gluten-free happy place! Gluten Free & More is America’s #1 allergen-free magazine, and we’re proud to be a vibrant collection of gluten-free voices, stories, and recipes that inspire and uplift.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.

5 from 3 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating