Turkey and Sweet Potato Skillet

This turkey and sweet potato skillet has been in my weeknight rotation for years and I honestly think it is one of the most underrated dinners on the planet. Ground turkey gets a bad reputation for being boring but pair it with sweet potatoes and the right spices and suddenly everything changes.

It is hearty, filling, a little sweet, a little smoky, and you can have it on the table in 35 minutes. One pan, minimal dishes, and my kids actually eat it without complaints. That is basically a miracle.

Why Sweet Potatoes Are Perfect Here

Sweet potatoes add this natural sweetness that balances the savory spiced turkey so perfectly. Cut them small so they cook through faster. I usually dice mine about half an inch so they are done in about 10 minutes in the skillet.

This is also a great meal prep recipe. Make a big batch on Sunday, portion it into containers, and you have lunch or dinner ready for the whole week. It reheats beautifully. I have been known to eat it cold straight from the fridge because I have zero patience sometimes.

Turkey and Sweet Potato Skillet

A hearty one-pan dinner with ground turkey, sweet potatoes, and warm spices that comes together in under 30 minutes.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 1 lb ground turkey
• 2 sweet potatoes peeled and diced small
• 1 bell pepper diced
• 1 onion diced
• 3 cloves garlic minced
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp salt
• 1/4 cup chicken broth
• 2 tbsp fresh parsley chopped

Method

 

1. Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 8 to 10 minutes, stirring occasionally, until just tender.
2. Add onion and bell pepper and cook for 3 more minutes.
3. Push vegetables to the side. Add ground turkey and cook, breaking it up, until browned through.
4. Add garlic, cumin, paprika, chili powder, and salt. Stir everything together.
5. Add chicken broth and stir, scraping up any browned bits. Cook for 2 more minutes.
6. Garnish with fresh parsley and serve hot.

Notes

Great for meal prep. Stores in the fridge for up to 4 days and reheats easily.

Tell me in the comments if you make this one! And let me know what you serve it with.

So glad you are here. Pam