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Sweet Potato Turkey Skillet

This Sweet Potato Turkey Skillet is a flavorful, easy one-pan meal combining lean ground turkey with sweet potatoes and smoky spices for a cozy weeknight dinner.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: Easy, Gluten-Free, Healthy, One-Pan, Quick
Servings: 4 servings

Ingredients

  • 2 large sweet potatoes peeled and diced
  • 1 lb ground turkey lean
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper diced, any color
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • salt and pepper to taste
  • 2 tbsp olive oil for sautéing
  • fresh parsley to garnish

Instructions

Step 1: Prep Your Ingredients

  • Peel and dice the sweet potatoes into small, even cubes. Chop the onion, dice the bell pepper, and mince the garlic to have everything ready before cooking.

Step 2: Brown the Ground Turkey

  • Heat 1 tablespoon of olive oil in the skillet over medium-high heat. Add the ground turkey, breaking it up while cooking. Season lightly with salt and pepper. Cook until browned and no longer pink, about 6-8 minutes. Remove from pan and set aside.

Step 3: Sauté the Vegetables

  • Add the remaining tablespoon of olive oil to the skillet. Toss in chopped onion, minced garlic, and diced bell pepper. Sauté for 3-4 minutes until onions are translucent and peppers soften.

Step 4: Cook the Sweet Potatoes

  • Add diced sweet potatoes to the skillet. Stir and cook for about 10 minutes, stirring occasionally, until tender and slightly caramelized. Add a splash of water if pan gets too dry to steam the potatoes.

Step 5: Spice It Up and Combine

  • Sprinkle smoked paprika and cumin over the vegetables and stir well to coat. Return the browned turkey to the skillet, mixing evenly with sweet potatoes and veggies. Adjust salt and pepper to taste.

Step 6: Garnish and Serve

  • Once heated through and combined, remove skillet from heat. Sprinkle freshly chopped parsley on top. Serve hot straight from the pan.

Equipment

  • Large non-stick skillet or cast-iron pan
  • Cutting Board
  • Sharp Knife
  • Wooden Spoon or Spatula
  • Measuring spoons
  • Peeler

Notes

  • Use lean ground turkey breast for a lighter version or a blend with fat for richer flavor.
  • Cut sweet potatoes evenly to ensure uniform cooking and avoid mushy or undercooked pieces.
  • Experiment with chili powder or cayenne pepper to add heat if desired.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months; reheat gently.
  • Swap bell pepper for zucchini or summer squash for seasonal variation.