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Nutrition Facts
Serving Size 308 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 380 mg 16%
Total Carbohydrate 35 g 12%
Dietary Fiber 6 g 24%
Sugars 14 g
Protein 25 g
Vitamin A 470% Iron 20%
Vitamin C 60% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Turkey and Cranberry Stuffed Sweet Potatoes

Prep Time
25 minutes
Cook Time
1 hour
Total Time
1 h 25 m
4  People


Recipe makes 4 Servings

4 medium sized sweet potatoes
1 Tbsp olive oil
1 Lb extra lean ground turkey
1/2 yellow onion, diced
1 Tsp garlic, minced
1/2 Tsp dried thyme
1/4 cup(s) dried cranberries
2 cup(s) spinach, chopped
1/2 Tsp kosher salt
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Preheat oven to 400˚F.
Wash sweet potatoes and place them on a sheet pan and then into preheated oven. Let potatoes to cook until they are tender all the way through.
Meanwhile heat olive oil in a large sauté pan over medium high heat.
Add ground turkey, onion, garlic, thyme, and cranberries, and cook until turkey is well browned and cooked through.
Add spinach to pan and cook until wilted. Season with salt and remove from heat.
Slice potatoes open and make a crater. Fill each potato with filling. Serve immediately.



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