Let Me Tell You About This Skillet (A Friend-to-Friend Chat)
So, here's the deal—I whip up this Ground Turkey Sweet Potato Skillet when I want to pretend I have my life together on a weeknight, you know? Actually, I stumbled into making it for the first time when the only protein I had left was some slightly sad Ground Turkey, and there was a lone sweet potato winking at me from the pantry. (Why is it always just one?) Anyway, after a bit of hopeful tossing things in a pan, it turned out my family wolfed it down faster than you can say "leftovers." Even my fussy eater—who once turned up her nose at sweet potato burgers—asked for seconds. Yes, miracles do happen in the kitchen.
Why You'll Love This Skillet (Speaking From Experience...)
I make this when I've got exactly zero patience for dirtying a million pots. My family goes a little nuts for this because it's hearty and cozy, and, well, the cheesy bits on top are kind of irresistible (more on cheese later). Plus, real talk: it's easy to clean up and tastes just as good cold the next day. Although, leftovers rarely see the light of breakfast around here. Oh! And if you're juggling a bunch of different dietary needs—like the time my cousin tried keto for the fifth time in a year—just pull out the potatoes and suddenly you're their hero. I honestly struggled with how mushy the sweet potatoes got at first, but after a few tries (and undercooking them once or twice), I think I've found the sweet spot. See what I did there?
What You'll Need (Plus Some Cheeky Substitutions)
- 1 pound Ground Turkey (sometimes I grab ground chicken if turkey's out of stock; my grandmother swore by Brand X, but store brand is just fine honestly)
- 2 medium sweet potatoes, peeled and diced (if you're in a rush, use those pre-chopped packages; no judgment!)
- 1 small yellow onion, diced
- 2 cloves garlic, minced (or, full transparency, a big spoonful of that pre-minced jarred stuff if I’m feeling lazy)
- 1 red bell pepper, chopped (green is OK too, but a little more bitter—just my opinion)
- 1 zucchini, chopped (optional—I skip it when I can't be fussed)
- 1 teaspoon smoked paprika (regular paprika is fine if you don’t have the fancy stuff)
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- Salt & black pepper to taste (I probably use too much, to be honest)
- 2 tablespoons olive oil (or, when I’m feeling fancy, avocado oil)
- ½ to 1 cup shredded cheese – cheddar, Monterey Jack, whatever’s leftover in your fridge
- Handful of fresh cilantro (totally optional; half my family claims it tastes like soap anyway)
Alright, Let’s Get Cooking
- Heat 1 tablespoon oil in a big skillet (preferably nonstick, but I’ve managed with a battered old stainless steel one too—in a pinch anything goes) over medium heat. Toss in the ground turkey and cook—break it up as you go—until it’s not pink anymore, maybe 5 to 6-ish minutes. Scoop it out, set aside. The pan will look a little messy, but that's flavor.
- Add the rest of the oil and throw in the diced sweet potatoes. Stir occasionally—don’t worry if they stick a little; this is where the caramelized magic happens. Let 'em get some color for about 5 minutes.
- Add the onion and bell pepper, let everything get a bit soft—this usually takes another 3-5 minutes. It’ll smell amazing (warning: neighbors might come knocking).
- Garlic time! Toss in the minced garlic, plus the zucchini if you’re using it, and the spices: paprika, cumin, oregano, salt, and pepper. Stir. And let’s be honest—I almost always add a little extra paprika here.
- Return the turkey to the pan. Give everything a good mix. Then, pour in a ¼ cup of water (or chicken broth, if you have it—it just adds some oomph). Cover the skillet (foil totally works if your pan’s lost its lid), lower the heat, and let it all simmer for about 8-10 minutes. Sweet potatoes should be tender, but if they’re still a bit crunchy, just add a splash more water and give it a little more time. Or, as I sometimes do, just say "good enough" and move on.
- Remove the lid. Sprinkle all the cheese over the top (I get carried away), cover again for 2 minutes until it’s melty and gooey. This is when I sneak a taste because, honestly, who can wait?
- Top with cilantro if you’re fancy—or more cheese if you're like me—then serve. And if the colors aren’t perfect, shrug; it still tastes fantastic.
Recipe Notes (From My Series of Happy Accidents)
- I once added spinach at the end and it wilted down to basically nothing, but hey: vitamins.
- If you cut sweet potatoes too thick, they take ages. I have zero patience for that now.
- Sometimes, I swap turkey for lentils when doing a meatless Monday thing. It’s definitely not the same, but still good (just bump up the seasoning).
- Actually, using leftover roasted veggies from Sunday lunch works too. Toss 'em in; nobody ever notices.
- One time I tried quadrupling it for a potluck and… honestly, the ratios got way off. Wouldn't recommend.
Variations I’ve Played With (Some Winners, Some Not-So-Much)
- I sometimes add black beans for extra protein (which apparently turns it into a sort of Tex-Mex thing—it works!)
- Cheddar is classic, but pepper jack adds a kick for those who like things a bit spicier (I’m a wimp, though)
- That time I tried spiralized sweet potatoes instead of cubes? Looked impressive but they got mushy way too fast—not again
- For a breakfast-y vibe, I’ve even cracked an egg on top and let it cook through—tastes better than it sounds, promise
Equipment (But Don’t Panic if You’re Missing Something)
- One large skillet—cast iron if you have one (my favorite), but a basic frying pan works fine
- Knife—I mean, how else do you dice those potatoes? (Though, in a pinch, I've used a random steak knife… slow, but it works)
- Cutting board
- Spatula or big spoon—you don't need anything fancy, really
How to Store This (If You’re Lucky Enough to Have Leftovers…)
Just pop any leftovers in an airtight container and tuck them in the fridge. It’s good for up to 3 days, although honestly, in my house it never lasts more than a day! Reheats pretty well—in the microwave, or right back in the skillet with a splash of water. I read somewhere you can freeze it, but the texture gets a bit odd for me. Maybe you’ll have better luck.
Serving This Up (The Fun Bit)
I love piling this into bowls and topping with extra cheese, sliced avocado, maybe a dollop of Greek yogurt if I’m feeling indulgent. My family tradition? We eat it straight from the skillet on the coffee table, movie night-style. No plates, fewer dishes; more time for hanging out (or, let's be real, more time scrolling TikTok).
Handful of Pro Tips (Because I’ve Messed This Up Before)
- Don’t try to speed up the sweet potatoes over high heat—they’ll burn outside and stay raw inside, and it’s just a whole ordeal. Trust me.
- If your turkey looks really watery, let it cook down a bit more before adding it back to the pan. Or, actually, it's fine if a little moisture is left; it kind of brings things together.
- I once forgot to peel the sweet potatoes—peels are edible, yes, but it was kind of weird (unless you're a big peeling-skin-fan, then by all means!)
- If you’re devouring this solo, halve the whole thing, but beware: you’ll wish you hadn’t.
Ground Turkey Sweet Potato Skillet: Real-Life FAQ Time
- Can I use regular potatoes?
- Oh, definitely. It’s not as sweet, but it’s still filling. Yukon golds are perfect, or just whatever you’ve got. I've even tried red potatoes once, and, not bad!
- Do I really need all the spices?
- Honestly, nope. If you’ve just got salt and pepper, it’ll still work. Paprika is my fave, but the world won’t end if you skip it.
- Can I make this ahead?
- Sure thing. Actually, I think this tastes even better the next day, when the flavors have had a chance to hang out. But, good luck keeping people from snacking on it first.
- How do I make it vegan?
- Swap turkey for lentils or chickpeas, use olive oil, and skip the cheese or use a plant-based option. Nobody even comments (or they just lie nicely).
- Does the pan type matter?
- Kind of. Cast iron rocks for this, but nonstick is less stress to clean. And, I’ve literally made it once in a wok. Soo, use what you’ve got.
And if you’re really curious about cast iron care, Serious Eats has a solid guide (I still sometimes mess it up though).
Anyway, hope this recipe makes your dinner a little easier, and maybe even gets a few laughs at the table. Let me know if you tweak it! Or if your sweet potato is also rolling solo in the pantry right now.
Ingredients
- 1 lb ground turkey
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chicken broth
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened.
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2Add ground turkey to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
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3Stir in garlic, red bell pepper, smoked paprika, cumin, salt, and black pepper. Cook for 2 minutes until fragrant.
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4Add diced sweet potatoes and chicken broth to the skillet. Stir to combine. Cover and simmer for 15-18 minutes, or until the sweet potatoes are tender, stirring occasionally.
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5Uncover and cook for 2-3 additional minutes if needed to evaporate excess liquid. Adjust seasoning to taste.
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6Remove from heat and sprinkle with chopped fresh parsley before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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