Makes 6 Servings
medium sweet potatoes, scrubbed and halved lengthwise
tablespoons olive oil
small onion, chopped
(16-ounce) package JENNIE-O® Lean Ground Turkey
teaspoon garlic powder
teaspoon chili powder
teaspoon smoked paprika
teaspoon onion powder
cup barbeque sauce
cup chopped green onions
Heat oven to 400°F. Line baking sheet with parchment paper. Place sweet potato halves face side down on prepared sheet. Bake 40 to 45 minutes or until soft to touch.
Meanwhile, in large skillet over medium-high heat, heat oil. Add carrots and onions. Cook 5 minutes or until onions are translucent.
Add turkey. Cook 5 to 7 minutes, crumbling turkey with back of spoon, until turkey is cooked through. Always cook to well-done, 165°F as measured by a meat thermometer.
Add garlic powder, chili powder, smoked paprika, onion powder, salt, and pepper. Stir until well combined. Stir in barbecue sauce.
Carefully scoop out centers of sweet potatoes with a fork. Add to the turkey mixture. Stir until well combined. Add turkey sweet potato mixture back into the sweet potato skins. Place back on baking sheet. Bake 10 to 15 minutes to warm throughout. Top with green onions.