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Easy Ground Turkey and Sweet Potato Skillet Recipe

Easy Ground Turkey and Sweet Potato Skillet

A hearty one-pan dinner featuring lean ground turkey, sweet potatoes, bell pepper, spinach, and smoky spices. This balanced skillet serves four and comes together in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 pound Lean ground turkey, preferably 93% lean
  • 1 medium Medium yellow onion, diced
  • 2 cloves Garlic cloves, minced
  • 2 medium, about 1 1/4 to 1 1/2 pounds Medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 medium Red bell pepper, diced
Seasonings
  • 1 teaspoon Chili powder
  • 1 teaspoon Smoked paprika or regular paprika
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
Liquids and Greens
  • 1/2 cup Low-sodium chicken broth or water
  • 2 cups, optional Baby spinach
Finishing Ingredients
  • 1 tablespoon, optional Lime juice
  • As needed optional toppings Chopped cilantro, avocado, sour cream, or shredded cheese

Method
 

Step-by-Step
  1. Heat the olive oil in a large deep skillet over medium-high heat. Add the diced onion and red bell pepper, then cook for 3–4 minutes until the vegetables begin to soften.
  2. Add the ground turkey and break it apart with a spoon. Cook for 5–7 minutes, stirring occasionally, until the turkey is no longer pink.
  3. Stir in the garlic, chili powder, paprika, cumin, salt, and black pepper. Cook for about 30 seconds, just until the garlic is fragrant and the spices coat the turkey.
  4. Add the cubed sweet potatoes and the chicken broth or water. Stir thoroughly, cover the skillet, and reduce the heat to medium or medium-low.
  5. Cook for 10–15 minutes, stirring occasionally, until the sweet potatoes are fork-tender. Add a splash more broth if the pan becomes dry before the potatoes finish cooking.
  6. Stir in the baby spinach and cook for 1–2 minutes, until wilted. Finish with lime juice, taste, and adjust the salt or pepper before serving.

Notes

Cut the sweet potatoes into evenly sized 1/2-inch cubes so they cook at the same rate. Store leftovers in an airtight container in the refrigerator and reheat gently in a skillet or microwave. Optional variations include adding one drained 15-ounce can of black beans, diced or fire-roasted tomatoes, kale, or 1–2 tablespoons of taco seasoning.