Avocado Turkey Chili Stuffed Sweet Potatoes

Courtesy of the Hass Avocado Board
  • Yield: 4 servings
  • Prep: 15 min
  • Cook: 60 min

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


1 Fresh Avocado, halved, seeded, peeled, cubed
4 medium sweet potatoes
1tablespoon olive oil
1/2cup diced onion
1/4cup diced red bell pepper
1 clove garlic, minced
3/4teaspoon ground cumin
1/2teaspoon dried oregano
1/4teaspoon salt
8ounces ground white meat turkey
1can (14 oz.) petite diced tomatoes in juice
1/4cup grated cheddar cheese (optional)


  1. Heat oven to 400F.
  2. With a fork, pierce sweet potatoes all over several times. Place on a baking sheet lined with aluminum foil; bake until soft and fork tender, about 45 minutes.
  3. Heat oil in a deep skillet over medium heat. Add onion and pepper; cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic, cumin, oregano and salt.
  4. Add turkey; cook, stirring and breaking it up with a spoon, until no longer pink, 3 to 5 minutes. Stir in tomatoes. Reduce heat to medium-low; cover and cook 20 minutes.
  5. Remove from heat and stir in avocado. Slice baked sweet potatoes lengthwise just until open. Fill with turkey mixture. Top with cheese, if desired. One serving=1 medium sweet potato.

Avocado% Daily Value*: Vitamin A 128%; Vitamin C 66%; Calcium 5%; Iron 11%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutritional Info *per serving

  • Calories 328
  • Fat 15 g
  • Saturated Fat 3 g
  • Polyunsaturated Fat 2.5 g
  • Monounsaturated Fat 9 g
  • Cholesterol 39 mg
  • Sodium 549 mg
  • Potassium 867 mg
  • Carbohydrate 35 g
  • Fiber 9 g
  • Sugars 11 g
  • Protein 15 g
  • Trans Fat 0
  • Vitamin A 6378 IU
  • Vitamin C 40 mg
  • Calcium 48 mg
  • Iron 2 mg