Italian Turkey Stuffed Sweet Potatoes (Paleo, Gluten Free, Dairy Free)

Now that Halloween has past, we can start focusing all the flavors of the winter season! These Italian Turkey Stuffed Sweet Potatoes are reminiscent of all the flavors of Thanksgiving. If fact, this is a really great way to use those Turkey Day leftovers! Stuffed sweet potatoes are a staple in our house. It is really just a way to make sweet potatoes and ground meat (a simple, but on its own, unattractive meal) look 100 times fancier without much added work! Be on the lookout for more stuffed veggie type recipes! This recipe takes about an hour start to finish, but the majority of that time is spent waiting for the potatoes to cook in the oven. The actual hands on time is more like 15-20 minutes. I hope you enjoy this recipe as much as we have! Here’s how you make it:


Italian Turkey Stuffed Sweet Potatoes


  • 4 sweet potatoes, on the larger side!
  • 1 pound ground turkey
  • 1 large onion diced
  • 1 large zucchini diced
  • 1 tbsp Italian Seasoning Blend (I use Balanced Bites)
  • black pepper, granulated garlic and sea salt to taste (I use 1/2 tbsp Balanced Bites Trifecta blend)
  • 1 tbsp coconut oil or ghee
  • 1 tsp olive oil (Kasandrinos is a favorite in our home)

For the Lemon Tahini Drizzle

  • 1/4 cup tahini
  • 1/4 cup olive oil
  • juice from 1/2 lemon
  • 1 tbsp apple cider vinegar
  • granulated garlic, black pepper and sea salt to taste (I use Balanced Bites Trifecta blend)
  • water to thin out consistency if needed

For Toppings:

  • 1/4 cup pomegranate seeds
  • 1/4 cup sunflower seeds


How to make:

  1. Preheat your oven to 400°F.
  2. Using a fork, stab the sweet potatoes all around several times and lightly rub with olive oil. Roast them directly on the top oven rack for 50-60 minutes, until very tender. A fork should go through very easily with no resistance. (place some foil on the bottom oven rack to catch any drippings.)
  3. While the potatoes are cooking, melt some coconut oil  or ghee in a large cast iron skillet. Add the onion and sauté them until they are mostly translucent.
  4. Mix in the ground turkey, Italian seasoning, granulated garlic, salt, and pepper.
  5. When the turkey is thoroughly cooked (no more pink), add in the zucchini and let cook for an additional 2-3 minutes.
  6. While the turkey is cooking, put all of the ingredients for the Lemon Tahini Drizzle in the blender and mix completely. Add some warm water if necessary until a consistency that allows you to pour it out is reached.
  7. Remove the potatoes from the oven, and carefully cut in half the long way. Leave the ends intact though. This creates a “potato boat” as Cal calls them in our house!
  8. Gently push open the sides of the potato to make room for the stuffing. Be careful not to rip it open completely (not the end of the world if you do, it just wont look as pretty).
  9.  Place the turkey mixture inside the potato boat and top with a healthy amount of lemon tahini drizzle, pomegranate seeds and sunflower seeds.
  10. Enjoy!




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