This easy, comforting, and flavor-packed Ground Turkey Sweet Potato Skillet is a weeknight dinner MVP! Made in one pan with hearty ingredients and bold spices, it's a healthy and budget-friendly meal the whole family will request on repeat. Perfect served with cilantro, lime wedges, and rice or quinoa!
This post was originally published on November 23, 2021. It was updated with new photos and recipe information on September 8, 2025.
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Table of Contents
Weeknight dinners need to be quick, tasty, and—ideally—free of major cleanup. Enter this ground turkey and sweet potato skillet: a one-pan wonder that checks all the boxes. It’s hearty and satisfying, full of warm spices and melty cheese, and loaded with feel-good ingredients that even toddlers approve of (ask me how I know 😬).
This dish is ready in under 40 minutes and can easily be tweaked for your pantry, preferences, or heat tolerance. It’s one of those reliable meals I lean on when work is busy, my toddler’s hangry, and I just want a comforting, wholesome dinner on the table fast.
For more ground turkey dinner recipes, try my Ground Turkey Enchiladas, Turkey Bolognese Sauce, and Turkey Sloppy Joes.
Why You'll Love This Ground Turkey Sweet Potato Skillet
- One-pan simplicity: Fewer dishes = more time for you (and maybe even some time to watch your favorite show after bedtime).
- Balanced and hearty: Protein-packed ground turkey, fiber-rich sweet potatoes, and loads of veggies make this a full, satisfying meal.
- Customizable flavor: Add black beans, swap in broccoli or chopped kale, or spice it up with hot sauce or red pepper flakes. The options are all yours!
- Family-friendly comfort food: Melty cheese, warm spices, and a mild heat level make this a dinner win for toddlers and grown-ups alike.
- Great for meal prep: This skillet stores well and reheats beautifully, making leftovers just as delicious.
Ingredients and Substitutions
Ground Turkey: Use 93% lean or less (a mix of dark and white meat). Lean ground turkey adds flavor and moisture without extra fat. Ground chicken, ground beef, or bison also work well.
Sweet Potatoes: Peeled and cubed into ½-inch pieces. No need to peel if you love the skin! Red garnet yams are a good substitute.
Sweet Red Bell Pepper: Adds color and natural sweetness. Any color of bell pepper works—green, yellow, or orange.
Onion: Yellow or white onion is great here.
Celery: Adds an earthy, aromatic base to the skillet.
Garlic: Go big or go home! I like 5 cloves for rich depth, but you can adjust to taste. Fresh garlic is best, but chopped bottled garlic works in a pinch.
Spices: Ground cumin, chili powder, and smoked paprika give the dish a smoky, savory Tex-Mex twist. Salt brings all the flavors to life, and ground red pepper or red pepper flakes are optional for a touch of heat.
Cheese: I often use mozzarella for its mild cheesiness, but you can also use sharp cheddar, white cheddar, Monterey Jack, or a shredded Mexican cheese blend. Freshly shredded cheese melts the best, but preshredded cheese works just fine.
Oil: Use olive or avocado oil for sautéing. If needed, coconut or grapeseed oil also works.
How to Make A Ground Turkey Sweet Potato Skillet
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Cook the Sweet Potatoes.
In a large non-stick or cast iron skillet, heat 1 tablespoon of oil over medium heat. Add cubed sweet potatoes and sauté 6-7 minutes, until golden.
Step 2: Steam Potatoes Until Tender.
Add 1 cup water and ½ teaspoon salt. Cover and steam for 4-6 minutes or until fork-tender. If needed, add more water by ¼ cup. Transfer cooked potatoes to a bowl.
Step 3: Sauté the Veggies.
Heat the remaining tablespoon of oil in the same skillet. Add onion, bell pepper, and celery. Cook 7-8 minutes, until softened and fragrant.
Step 4: Add the Turkey.
Stir in ground turkey. Cook 5-6 minutes, crumbling as it browns, until fully cooked.
Step 5: Season.
Stir in the garlic, remaining ½ teaspoon salt, cumin, chili powder, smoked paprika, and red pepper (if using). Cook, stirring frequently, for 2-3 minutes until fragrant.
Step 6: Combine.
Return sweet potatoes to the skillet. Stir everything together and cook 1-2 minutes until heated through.
Step 7: Add Cheese.
Reduce the heat to low. Sprinkle cheese over the skillet and cook 2-4 minutes until melted. Garnish with cilantro and serve hot with lime wedges over steamed rice or quinoa.
Recipe Pro-Tips
- Cut sweet potatoes evenly: Uniform pieces (about ½ inch) help the potatoes cook evenly and at the same rate, so you don’t end up with a mix of mushy and underdone bites.
- Steam covered for the best texture: Keeping the skillet covered while steaming traps moisture, allowing the potatoes to soften quickly and stay tender without drying out. No need to stir here—just let the steam work its magic.
- Add water gradually as needed: If the sweet potatoes aren’t tender after the initial simmer, simply add more water ¼ cup at a time, cover, and continue cooking until they’re fork-tender. If any water remains once they’re done, remove the lid and let it simmer off to prevent sogginess.
- Stir frequently when sautéing: Whether you're cooking the veggies or browning the turkey, keep things moving in the pan to ensure even cooking and prevent sticking. Stirring also helps bring out the best flavor in the aromatics.
- Use a large skillet: A 10- or 12-inch non-stick or cast-iron skillet gives the ingredients room to cook evenly and brown properly. Overcrowding the pan can cause steaming instead of sautéing.
- Customize with add-ins: Stir in black beans, chopped kale, spinach, or even a handful of corn for extra color and nutrition. It’s a great way to use up veggies from the fridge.
- Adjust heat to taste: For more kick, add pepper flakes, a few dashes of hot sauce, or even minced jalapeños.
- Serving suggestions: I love serving this skillet over white or brown rice or nutty quinoa, topped with fresh cilantro and lime juice. A dollop of sour cream and/or salsa adds a delicious finishing touch!
Recipe Variations
- Mexican-Inspired: Use just 1 sweet potato and stir 1 cup each of black beans and corn with the veggies. Top with sliced avocado and a drizzle of lime crema or hot sauce before serving.
- Cheesy & Savory: Use sharp cheddar cheese instead of mozzarella for a more classic comfort food flavor.
- Dairy-Free: Omit the cheese or use a plant-based shredded cheese alternative. A sprinkle of nutritional yeast can add a cheesy vibe, too.
- Veggie-Loaded: Sauté 1 cup of chopped broccoli or zucchini with the onions and peppers, or stir in a few cups of chopped spinach or kale in the last few minutes of cooking. Great for sneaking in more greens!
- Low-Carb: Serve over cauliflower rice or greens instead of rice or quinoa.
Storage Directions
- Refrigerating: Store leftovers covered in an airtight container in the fridge for up to 5 days.
- Freezing: Once cooled to room temperature, transfer the leftovers to a freezer-safe container and freeze for up to 3 months. Defrost in the fridge overnight until thawed.
- Reheating: Microwave individual portions on gentle heat or in a skillet over medium-low heat with a splash of chicken broth or water to prevent sticking.
FAQs
Definitely. Frozen peppers, onions, or even sweet potatoes work in a pinch—just note that they may release a bit more moisture, so sauté them a few extra minutes to cook off any liquid.
Sure! Cubed russet potatoes are a great swap for sweet potatoes, making the dish more savory and comforting.
Save this Recipe for Later on Pinterest
More Easy, One-Dish Dinner Recipes
- Chicken Stir-Fry with Frozen Veggies
- Sweet and Sour Shrimp Stir-Fry
- Instant Pot Tuna Casserole
- Walnut Chicken with Brown Butter Sage Sauce
- House Special Veggie Fried Rice
If you liked and made this Ground Turkey Skillet Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Ground Turkey Sweet Potato Skillet
Ingredients
- 2 tablespoons olive oil or avocado oil divided
- 3 cups peeled and cubed sweet potatoes cut into ½ inch cubes
- 1 teaspoon salt divided
- 1 cup water plus more, optional
- 1 medium onion diced
- 1 large sweet bell pepper diced (any color)
- 2 large celery ribs diced
- 1 lb ground turkey
- 5 cloves garlic minced
- 1 ½ teaspoon ground cumin
- 1 tablespoon chili powder increase to 1 ½ tablespoons for a bolder flavor
- ½ teaspoon smoked paprika
- ⅛-1/2 teaspoon ground red pepper optional
- 2 cups shredded mozzarella cheese or sharp cheddar, white cheddar, monterey Jack, or a shredded Mexican cheese blend.
- Hot steamed rice or quinoa to serve
- Optional toppings cilantro, lime, salsa, and/or sour cream
Instructions
- Heat 1 tablespoon olive oil over medium heat in a large non-stick skillet. Add the sweet potatoes and sauté for 6-7 minutes, stirring frequently, or until the potatoes turn golden brown around the edges.
- Pour the water into the skillet. Sprinkle with ½ teaspoon of the salt. Cover the pan and simmer for 5-7 minutes, or until the potatoes are cooked through and tender. If any water remains once the potatoes are cooked, remove the lid and cook it off until it evaporates. If the potatoes need more water when cooking, add more by the ¼ cup until the potatoes are tender. When done cooking, transfer the sweet potatoes into a medium-sized mixing bowl and set aside.
- Return the skillet to medium heat. Add the remaining 1 tablespoon of olive oil and heat. Add the onion, sweet red pepper, and celery. Cook for 7-8 minutes or until the onions have turned translucent.
- Add the turkey to the vegetable mixture and cook for 5-6 minutes, stirring and crumbling as you cook, or until the turkey is cooked through and no longer pink.
- Add the remaining ½ teaspoon salt, minced garlic, cumin, chili powder, smoked paprika, and red pepper (if using). Cook for 2-3 minutes, stirring as you cook, or until the garlic is golden and the mixture is fragrant.
- Return the sweet potato to the pan with the turkey mixture. Stir well and cook for 1-2 minutes, or until heated through.
- Reduce the heat to low. Sprinkle the mozzarella cheese over the turkey and sweet potato mixture. Reduce the heat to medium-low, cover, and cook for 2-5 minutes, or until the cheese is melted. Serve hot with rice or quinoa and desired toppings.
Notes
- Refrigerating: Store leftovers covered in an airtight container in the fridge for up to 5 days.
- Freezing: Once cooled to room temperature, transfer the leftovers to a freezer-safe container and freeze for up to 3 months. Defrost in the fridge overnight until thawed.
- Reheating: Microwave individual portions on gentle heat or in a skillet over medium-low heat with a splash of chicken broth or water to prevent sticking.
- Cut sweet potatoes evenly: Uniform pieces (about ½ inch) help the potatoes cook evenly and at the same rate, so you don’t end up with a mix of mushy and underdone bites.
- Steam covered for the best texture: Keeping the skillet covered while steaming traps moisture, allowing the potatoes to soften quickly and stay tender without drying out. No need to stir here—just let the steam work its magic.
- Add water gradually as needed: If the sweet potatoes aren’t tender after the initial simmer, simply add more water ¼ cup at a time, cover, and continue cooking until they’re fork-tender. If any water remains once they’re done, remove the lid and let it simmer off to prevent sogginess.
- Stir frequently when sautéing: Whether you're cooking the veggies or browning the turkey, keep things moving in the pan to ensure even cooking and prevent sticking. Stirring also helps bring out the best flavor in the aromatics.
- Use a large skillet: A 10- or 12-inch non-stick or cast-iron skillet gives the ingredients room to cook evenly and brown properly. Overcrowding the pan can cause steaming instead of sautéing.
