Full of flavor and wholesome ingredients, this healthy loaded sweet potato is satisfying, nutritious, and easy to make.
Styling and photographing this dish was a challenge—no crispy bacon or melted cheese to grab attention—but don’t let that stop you. The flavor is what truly matters, and I’ve already had this for lunch two days in a row. It’s delicious, filling, and unexpectedly comforting, with the added benefit of being good for you.
I wish I had sprinkled green onions on top for the photos—they add a bright, fresh finish—but the recipe is excellent as shown. If you like green onions or cilantro, add them as a garnish; if not, it’s still plenty tasty without them.
One of my favorite parts of this recipe is how easy it is: the sweet potatoes are “baked” in the slow cooker. I wrap them in foil so they stay moist, but that step is optional. While the potatoes cook, brown some lean ground turkey and season it with low-sodium taco or fajita seasoning. The two salsas provide vibrant flavor, and the creamy topping is plain fat-free Greek yogurt—not sour cream—so you get the same tang with fewer calories.
This meal is hearty enough to keep you full through the afternoon. The seasoned turkey adds substance, while the red and green salsas give a lively kick. The salsas and fat-free Greek yogurt are low in calories but add moisture and richness, so the dish never feels like plain diet food—just satisfying and flavorful.
The recipe below is slightly adapted from a Biggest Loser recipe, which is one reason I trusted it—and it did not disappoint.
Healthy Loaded Sweet Potato
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Ingredients
- 4 sweet potatoes
- 1 tsp pure olive oil
- 1 lb ground turkey
- 2 Tbsp low-sodium taco, fajita, or southwest seasoning
- ½ cup Medium Red Salsa
- ½ cup Roasted Green Salsa (Salsa Verde)
- ½ cup Plain Fat-Free Greek Yogurt
- Optional: chopped cilantro or green onions
Instructions
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Scrub and wrap each sweet potato in foil. Place potatoes in a slow cooker and cook on high for 3–4 hours, depending on size, until tender. Alternatively, bake at 450°F (232°C) for about 1 hour, turning halfway through.
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Heat the olive oil in a skillet over medium heat. Brown the ground turkey, then add the low-sodium taco or fajita seasoning. Stir to coat the meat and cook through.
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When the potatoes are done, unwrap one and slice it open. Top with ¼ of the seasoned turkey, then add 2 tablespoons each of red salsa, green salsa, and plain fat-free Greek yogurt. Garnish with chopped cilantro or green onions if desired. Serve and enjoy.
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