Go Back

Ground Turkey Sweet Potato Skillet - A Cozy One-Pan Weeknight Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground turkey (93% lean works well)
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced (optional but adds color and sweetness)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (or more if you like heat)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 cup low-sodium chicken broth or water
  • 1 tablespoon tomato paste (for richness; optional)
  • 1 cup baby spinach or chopped kale (optional greens boost)
  • Juice of 1/2 lime (or 1 tablespoon apple cider vinegar)
  • Fresh cilantro or parsley, chopped, for garnish
  • Plain Greek yogurt or avocado, for serving (optional)

Method
 

  1. Prep the produce: Peel and dice the sweet potatoes into even cubes so they cook at the same pace. Dice the onion and pepper, and mince the garlic.
  2. Start the sweet potatoes: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sweet potatoes and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until they start to brown.
  3. Steam to soften: Pour in 1/4 cup of the broth, cover, and let the sweet potatoes steam for 3–4 minutes. They should be just tender but not mushy. Transfer to a plate and set aside.
  4. Brown the turkey: Add the remaining tablespoon of olive oil to the same skillet. Add the ground turkey and break it up with a spatula. Season with 1/2 teaspoon salt and black pepper. Cook for 4–5 minutes until no longer pink and lightly browned.
  5. Add aromatics: Stir in the onion and bell pepper. Cook 3–4 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
  6. Season it up: Sprinkle in smoked paprika, cumin, chili powder, and red pepper flakes if using. Stir to coat the turkey and veggies.
  7. Bring it together: Stir in tomato paste, the remaining 1/4 cup broth, and the cooked sweet potatoes. Toss everything to combine. Reduce heat to medium-low and cook 3–5 minutes, letting flavors meld and liquid reduce.
  8. Add greens and finish: Fold in spinach or kale until wilted, about 1 minute. Squeeze in the lime juice and taste. Adjust salt, pepper, or heat as needed.
  9. Serve: Garnish with chopped cilantro or parsley. Top with a dollop of Greek yogurt or sliced avocado if you like. Serve hot as-is or with warm tortillas or a simple side salad.