Ground turkey and broccoli, along with a scrumptious hoisin-based sauce top this stuffed sweet potato for a scrumptious, healthy and quick dinner!
May and June may not be prime time for sweet potatoes, but this recipe appeared in my mind last week and I haven’t been able to escape it. The hoisin, turkey and broccoli mix would be just as good over brown rice or quinoa, but I was craving a grain-free meal. That doesn’t happen very often around here, so I took advantage of the craving when it hit.
I chose to microwave the sweet potato because I was short on time the first time I made this. If you prefer to bake the potato, it should take about 45 minutes to cook in a 400 degree F oven. Be sure to pierce it several times with the tines of a fork before baking, and place it on a baking sheet lined with foil for easy clean-up.
The filling is no more difficult than browning some ground turkey meat with a little minced ginger, stir-frying some broccoli and whisking together a few common Asian ingredients to make a sauce. Even though the mashed sweet potato is only seasoned with a dash of five spice powder, it takes on the flavorful of the filling as the hoisin sauce soaks down into the potato. Scrumptious!
If you would like to make this recipe gluten free, just substitute regular hoisin sauce
for a gluten free version
, and substitute the soy sauce
with tamari
.
This recipe is easily doubled, so no need to fret if you’re cooking for the whole family.
Other quick and healthy dinner recipes:
Cookin’ Canuck’s 30-Minute Rice Noodle Soup with Mushrooms & Kale
Cookin’ Canuck’s Baked Hummus Crusted Chicken Tenders
The Iron You’s Tuna Quinoa Salad
The Modern Buttery’s Lemon & Thyme Italian Wedding Soup {Grain Free}
As Easy As Apple Pie’s Easy Chicken & Veggies Skillet
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
Hoisin Turkey & Broccoli Stuffed Sweet Potatoes
Ground turkey and broccoli, along with a scrumptious hoisin-based sauce top this stuffed sweet potato for a scrumptious, healthy and quick dinner!
Ingredients
- 1 medium sweet potato
- 1 1/2 tsp canola oil, divided
- 2 tsp minced ginger
- 1/3 lb. ground turkey
- 1/4 tsp five spice powder, divided
- 3/4 cup small broccoli florets
- Toasted sesame seeds, for garnish
The sauce
- 3 tbsp hoisin sauce
- 2 tsp rice vinegar
- 2 tsp soy sauce
- 1 1/2 tsp sesame oil
- 1/4 tsp chili garlic sauce
Directions
- Pierce the sweet potato all over with the tines of a fork. Cook on HIGH in the microwave until tender when pierced with a fork, 2 to 3 minutes per side.
- Let the potato cool for several minutes, or until cool enough to handle. Cut in half lengthwise.
- Carefully scoop out the flesh of the potato and place in a medium-sized bowl. Reserve the skins.
- With the back of a fork, mash the potato flesh until most lumps are gone and stir in ⅛ teaspoon 5-spice powder. Scoop the mashed flesh into the potato skins.
- Heat 1 teaspoon of the canola oil in a medium skillet set over medium-high heat.
- Add the ginger and cook, stirring, for 1 minute.
- Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the remaining ⅛ tsp of the 5-spice powder. Transfer the ground turkey to a bowl lined with paper towel.
- Heat ½ teaspoon canola oil in the skillet and add the broccoli. Cook until the broccoli is just tender, about 2 minutes.
- Add the ground turkey back to the skillet, along with the sauce. Cook until heated, about 1 minute.
- Spoon the turkey mixture onto the sweet potatoes. Garnish with sesame seeds.
The sauce:
- In a small bowl, whisk together the hoisin sauce, rice vinegar, soy sauce and sesame oil.
Recipe Notes
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Paula-bell'alimento says
Dara I’m loving all the flavors here and I really adore that you used sweet potatoes!
Ali says
This looks delicious! Anything we hoisin sauce is amazing in my book!
Ashley @ Wishes & Dishes says
What a great idea! I eat sweet potatoes all year ’round so this is perfect.
Liz @ The Lemon Bowl says
We love stuffing sweet potatoes!!! My boys will eat anything in a potato – haha.
The Food Hunter says
What a great idea. I never think to stuff my potatoes
Brenda@Sugar-Free Mom says
I know the feeling once inspiration hits and you MUST make a recipe, love when that happens! This looks like it did not disappoint!
Alice @ Hip Foodie Mom says
Dara, I love this recipe! What a great idea!!!
christine says
I love these flavors. I never would have thought to serve that mixture over anything but rice or noodles. Truly outside the box. Love it.
Renee - Kudos Kitchen says
Dara, these are brilliant. Love that you’ve added all the Asian flavors to these stuffed sweet potatoes. I can’t wait to try these!
Olivia - Primavera Kitchen says
Oh Gosh I LOVE this recipe because I am a big fun of stuffing sweet potatoes!!! It is definitely recipe! Have to try this recipe soon!
Angie | Big Bear's Wife says
My husband is the one that introduced me to sweet potatoes and I’ve loved them ever since! Stuffed potatoes are so good and I’m always looking for new ideas for them!
Heather | girlichef says
This sounds delicious, and I think the sweet potato is the perfect base (no matter the time of year).
Erin @ Texanerin Baking says
I guess this is kind of weird but I’ve never had a sweet potato skin! I always peel them. I’ll have to try these!
Martha @ A Family Feast says
This looks delicious! I have a jar of long neglected 5-spice powder in my cabinet…I’m going to dig it out and try this recipe very soon! I think my whole family will love it!
Lora @cakeduchess says
I’m always interested in eating sweet potatoes. This is so different and so tempting and I can’t wait to try it out. That 2nd photo is really pretty the way you stylized it and love the lighting, Dara.
Nutmeg Nanny says
This is such a flavor packed and delicious looking dinner. I’m a total “heat my potatoes in the microwave” kind of girl too. Ain’t nobody got time for heating up a potato in the oven..haha.
Marjory @ Dinner-Mom says
I love that you stuffed the sweet potato with the delicious filling. It sounds amazing!
Misty S says
Tripled this recipe to freeze for lunches – absolutely delicious! Will definitely be a staple for lunch!