Avocado Turkey Chili Stuffed Sweet Potatoes

  • Yield 4 servings
  • Prep 15 min
  • Cook 60 min

A sweet and spicy baked potato is completed by creamy avocado.

Courtesy of the Hass Avocado Board

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


1 Fresh Avocado, halved, seeded, peeled, cubed
4 medium sweet potatoes
1 tablespoon olive oil
1/2 cup diced onion
1/4 cup diced red bell pepper
1 clove garlic, minced
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
8 ounces ground white meat turkey
1 can (14 oz.) petite diced tomatoes in juice
1/4 cup grated cheddar cheese (optional)


  1. Heat oven to 400F.
  2. 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.
  3. Heat oil in a deep skillet over medium heat. Add onion and pepper; cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic, cumin, oregano and salt.
  4. Add 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.
  5. Remove from heat and stir in avocado. Slice baked sweet potatoes lengthwise just until open. Fill with turkey mixture. Top with cheese, if desired. One serving=1 medium sweet potato.

Avocado% Daily Value*: Vitamin A 128%; Vitamin C 66%; Calcium 5%; Iron 11%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.



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