Sweet Potatoes Stuffed with Shrimp and Salsa

stuffed-sweet-potato-shrimp Leigh Beisch


  • 2 medium sweet potatoes (8 to 10 ounces each)
  • 1/4 cup turkey kielbasa, diced
  • 12 small shrimp, peeled, deveined, and chopped
  • Prepared salsa
  • 1 tablespoon reduced-fat sour cream
  • 2 teaspoons chopped fresh cilantro


  1. Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Brown 1/4 cup kielbasa in a nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes. Remove from heat; stir in salsa. Slit each potato lengthwise. Push ends inward to form a pocket. Stuff shrimp mixture into each. Dollop each potato with 1/2 tablespoon sour cream; sprinkle each with a teaspoon of cilantro.

    When you’re feeling bloated from too much stuffing, try this light meal with your leftover sweet potatoes. With as much protein as four slices of turkey breast, you’ll feel full without overeating.
  • Yield: 2 servings (serving size: 1 potato)

Nutritional Information

Calories per serving: 314
Fat per serving: 3g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 1g
Protein per serving: 13g
Carbohydrate per serving: 59g
Fiber per serving: 8g
Cholesterol per serving: 59mg
Iron per serving: 3mg
Sodium per serving: 391mg
Calcium per serving: 93mg

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