Ground Turkey Sweet Potato Skillet
This ground turkey sweet potato skillet is one of those weeknight winners you'll come back to again and again. It’s hearty, full of bold Tex-Mex flavor, and made in just one pan (yes, please!). With melty cheese, tender sweet potatoes, and endless topping options, it's a cozy dinner that checks every box—from quick and healthy to toddler-friendly and delicious.
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
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.
- 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.
Nutrition
Serving: 1/6 of skillet without riceCalories: 434kcalCarbohydrates: 28gProtein: 29gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 14gCholesterol: 99mgSodium: 676mgFiber: 4gSugar: 9g
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