Slow Cooker Stuffed Sweet Potatoes are a delicious dinner option for those busy nights when not everyone can eat at the same time.
I am all about the quick and easy dinner these days. I wish I had more time to spend but I don’t. And quick can be a relative term when using your slow cooker. Sure baking potatoes (sweet or otherwise) takes some planning, but it’s safe to leave the house with your slow cooker on. Which is why I am still scratching my head as to why I am just now getting around to baking my potatoes in my slow cooker instead of the oven.
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The best part of sweet potatoes out of the slow cooker is the extra steam bath they get, making their insides all soft, fluffy and moist. They are perfect. If you follow me on Instagram, you noticed I piled some potatoes in my cooker and left the house for a meeting yesterday.
When we were ready to eat, I simply browned some lean ground turkey breast with some taco seasoning and tossed in a little chopped red pepper, a can of black beans, a can of corn, some honey, lime and chipotle sauce. It provided us with a complete dinner full of fiber, nutrients and protein. And it didn’t even seem like I cooked, but I did! The other great thing about this meal is that the potatoes can stay warm in the slow cooker until you are ready to eat. So if you are eating in shifts – a kid can grab his potato and top it with chili when he is ready – even if it’s two hours later than everyone else.
Slow Cooker Stuffed Sweet Potatoes
- 6 sweet potatoes
- 2 tbsp unsalted butter
- 1 lb 99% fat free ground turkey
- 1 packet taco seasoning
- 1/2 cup water
- 1 small red pepper seeded and chopped
- 1 can black beans drained
- 1 can corn drained
- 4 tbsp adobo sauce
- 1/2 fresh lime
- 1 tbsp honey
- 1 tsp salt
- sour cream
- Wash and dry your sweet potatoes. Wrap tightly in foil. Place in slow cooker and cook on high, 3-4 hours or on low, 6-8 hours. These can be made ahead and stored in the refrigerator… just remove the foil and store in an air-tight container and microwave when ready to serve.
- Heat the butter over medium-high heat in a large skillet. Add the turkey and cook until meat is no longer pink.
- Add the taco seasoning and water and stir until combined.
- Add the red pepper, black beans, corn, adobo sauce, lime juice, honey and salt. Stir well and simmer the chili for about 6 or 7 minutes.
- Top the sweet potatoes with the chili and sour cream.