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High Protein Twice Baked Sweet Potatoes w/ Turkey – LOW CAL

Twice Baked Sweet Potatoes w/ Turkey – LOW CAL

Print Rate
Course: Main Meals
Keyword: Week 13
Cooking Method: Instant Pot, Oven, Stovetop
Recipe Type: Poultry
Servings: 2 servings
Calories: 424kcal


  • 1 large sweet potato (~12 oz)
  • 10 oz ground turkey
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp oregano
  • ¼ cup onion minced
  • ½ cup red bell pepper diced
  • 2 cups kale shredded
  • 2 tbsp cilantro chopped
  • 2 tbsp green onions thinly sliced
  • ½ medium avocado sliced


  • COOK the sweet potato in the Instant Pot on high pressure for 15 minutes.
  • REMOVE from the Instant Pot and allow to cool slightly.
  • PREHEAT oven to 400°F and a large pan over medium heat.
  • ADD the ground turkey, onion, and bell pepper. Cook for 5-7 minutes, until the turkey is cooked through and the onions/peppers are softened.
  • WHILE the turkey cooks, slice the sweet potato in half, scoop out about ¾ of the inside, and dice.
  • SEASON with salt, pepper, cumin, garlic powder, smoked paprika, and oregano then add the kale and diced sweet potato. Cook for 2-3 minutes, until the kale has wilted.
  • STUFF the mixture into the sweet potato shells and bake for 12 minutes.
  • REMOVE from the oven, top each half with half a sliced avocado, and garnish with cilantro and green onions.


Calories: 424kcal | Carbohydrates: 37g | Protein: 33g | Fat: 17g | Fiber: 9g | Net Carbs: 28g