Ground Turkey Sweet Potato Skillet

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🥘 Ground Turkey Sweet Potato Skillet Recipe

A one-pan, nutrient-packed meal made with lean ground turkey, sweet potatoes, peppers, and warm spices. It’s perfect for quick weeknight dinners or meal prep.

🧾 Ingredients:

Main:

  • 1 lb ground turkey (93% lean or leaner)

  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • ½ yellow onion, diced

  • 2 cloves garlic, minced

  • 2 tbsp olive oil or avocado oil

  • ½ cup low-sodium chicken broth or water

  • 1 tsp smoked paprika

  • ½ tsp chili powder

  • ½ tsp cumin

  • Salt & black pepper, to taste

Optional Add-ins:

  • ½ cup black beans, drained and rinsed

  • ½ cup corn (fresh or frozen)

  • Shredded cheese (cheddar or Mexican blend)

  • Fresh parsley or cilantro, for garnish

  • Avocado slices, for topping

🔪 Instructions:

1. Cook the Sweet Potatoes

  • Heat 1 tbsp oil in a large skillet over medium heat.

  • Add sweet potatoes, season with a little salt, and sauté for 5–7 minutes.

  • Add ½ cup broth or water, cover, and steam until just tender (another 5–7 minutes).
    Remove lid and cook off any excess liquid. Transfer sweet potatoes to a plate and set aside.

2. Cook the Turkey & Veggies

  • In the same skillet, add the remaining 1 tbsp oil.

  • Add onion and bell peppers, cook 3–4 minutes until softened.

  • Add garlic and cook for 30 seconds.

  • Add ground turkey and cook until browned, breaking it up with a spatula (about 6–8 minutes).

  • Season with smoked paprika, chili powder, cumin, salt, and pepper.

3. Combine Everything

  • Return the sweet potatoes to the skillet.

  • Stir everything together and cook for 2–3 more minutes until heated through and flavors meld.

4. Optional Finish

  • Top with shredded cheese and cover the skillet for 1–2 minutes until melted.

  • Garnish with fresh parsley or cilantro and serve with avocado slices, salsa, or a fried egg!

🕒 Ready in: 30–35 minutes

Serves: 4

❓ Q&A: Substitutions, Storage, and Tips

Q: Can I use ground beef or chicken instead?

A: Yes! Ground chicken is a perfect swap for a lighter version, and ground beef gives a richer flavor. Just drain excess fat if using higher-fat meats.

Q: Do I have to peel the sweet potatoes?

A: No. The peel is nutritious and softens when cooked. Just scrub them well first if leaving the skin on.

Q: Can I make this vegetarian?

A: Absolutely! Use plant-based crumbles, cooked lentils, or chickpeas instead of turkey. Add extra beans or mushrooms for heartiness.

Q: How do I make it spicier?

A: Add crushed red pepper flakes, chipotle powder, diced jalapeños, or a dash of hot sauce to taste.

Q: Can I prep this ahead?

A: Yes! It stores well in the fridge for up to 4 days and reheats great in the microwave or skillet.

Q: Can I freeze it?

A: Yes! Let it cool completely, then freeze in portions for up to 2 months. Thaw overnight and reheat with a splash of broth or oil.

Q: Can I serve it with rice or quinoa?

A: Definitely. It’s a complete meal on its own, but also pairs well with cooked rice, quinoa, or even tucked into a tortilla for a wrap.

Q: Is this recipe Whole30, Paleo, or Gluten-Free?

A: Yes! As long as you don’t add cheese or beans, it’s naturally Whole30, Paleo, and gluten-free.

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