Turkey sweet potato skillet is an easy main dish dinner that the whole family will love! With cumin, chili powder, and cheese, this Mexican-inspired skillet is flavorful, comforting, and hearty. A great healthier comfort food meal!
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 are golden brown.
Pour the water into the skillet. Sprinkle with ½ teaspoon of the salt. Cover the pan and simmer for 4-6 minutes, or until the potatoes are cooked through and tender. If any water remains once the potatoes are cooked through, remove the lid and cook the water off until evaporated. Conversely, if the potatoes need more water when cooking, add more by the ¼ cup until the potatoes are tender. Pour the sweet potatoes into a medium-size mixing bowl and set aside.
Return the skillet to medium heat. Add the remaining 1 tablespoon olive oil and heat. Add the onion, sweet red pepper, celery. Cook for 7-8 minutes, stirring and crumbling as you cook, or until the onions are beginning to turn 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) to the turkey mixture. 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 in well and cook for 1-2 minutes, or until the potatoes are heated through.
Reduce the heat to low. Sprinkle the mozzarella cheese over the turkey and sweet potato mixture. Cook for 2-5 minutes, or until the cheese is melted. Serve hot with rice or quinoa and your favorite toppings.
Notes
Leftovers. Leftovers last covered in an airtight container in the fridge for 4-5 days. They do not freeze well.
Garlic. This recipe has great depth thanks to fresh minced garlic. I recommend 5 minced cloves. This amount mellows as it cooks down, offering exceptional dimension, but you can reduce the amount of garlic to fit your preferences, if desired.
Add extra water as needed to the sweet potato while simmering. If all of the water evaporates from the sweet potatoes before they are cooked through and tender, add extra water by ¼ cup and simmer until the potatoes are done.
Steam the sweet potatoes covered. This will trap the moisture in the pan, cooking the potatoes faster and keeping them moist as they cook. Also, since the water won't evaporate from the pan as fast, you won't have to add as much water to the pan to cook the potatoes.
Adjust the ground red pepper to your liking. The red pepper will add heat to the dish. If you prefer dinner mild or are making this dish for children or other people who prefer mild food, either limit or omit the red pepper from the dish.
Nutrition
Serving: 1/6 of skillet without riceCalories: 434kcalCarbohydrates: 28gProtein: 29gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 14gCholesterol: 99mgSodium: 676mgFiber: 4gSugar: 9g