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Turkey Sweet Potato Skillet

A cozy, nutritious one-pan dinner featuring tender sweet potatoes and seasoned ground turkey that brings the whole family together.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pound ground turkey
  • 2 large sweet potatoes, peeled and diced (about 3 cups)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup chicken broth
  • 2 tablespoons fresh parsley, chopped
  • ½ cup shredded cheddar cheese (optional)

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add diced sweet potatoes and cook for 8-10 minutes, stirring occasionally. The edges should start turning golden and the pieces should be fork-tender.
  2. Push sweet potatoes to one side of the skillet and add onions to the empty space. Cook for 3-4 minutes until they become translucent and fragrant. Add garlic and bell pepper, cooking for another 2 minutes.
  3. Add ground turkey to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes until no longer pink. The turkey should have a nice golden-brown color and register 165°F on a meat thermometer.
  4. Sprinkle cumin, paprika, thyme, salt, and pepper over the mixture. Stir everything together, ensuring the spices coat all ingredients evenly. Pour in chicken broth and let it simmer for 5 minutes.
  5. Remove from heat and sprinkle with fresh parsley and cheese if using. Let the skillet rest for 2-3 minutes before serving.

Notes

Budget-friendly substitutions: Ground chicken works perfectly in place of turkey. Regular potatoes can substitute sweet potatoes if needed. Frozen bell peppers save time and money. Time-saving tip: Dice sweet potatoes the night before and store them in water in the refrigerator. Don't overcrowd the skillet, cut sweet potatoes uniformly for even cooking, and don't skip the resting period. Refrigerate leftovers for up to 4 days in airtight containers. Freeze portions for up to 3 months. Reheat gently with a splash of broth to restore moisture.