Ground Turkey Sweet Potato Skillet

If you’re looking for a quick and wholesome dinner that checks all the boxes—flavorful, filling, nutritious, and easy to make—this Ground Turkey Sweet Potato Skillet is it. It’s the kind of recipe that feels like comfort food but is secretly packed with good-for-you ingredients. Think of it as your go-to weeknight meal when you want something hearty, colorful, and totally delicious without spending hours in the kitchen.

In this one-pan dish, tender cubes of sweet potato are sautéed until golden and just the right amount of soft, then tossed with perfectly seasoned ground turkey, vibrant bell peppers, onions, and a blend of warm spices that make everything pop. It’s got that sweet-and-savory thing going on, and the textures are just as satisfying as the flavors.

I first made this on a chilly fall night when I had half a pack of ground turkey, one lonely sweet potato, and no idea what to cook. I threw everything into a skillet with some spices and crossed my fingers—and to my surprise, it turned out so good that I started making it almost weekly. It’s a regular part of our dinner rotation now, and the leftovers are amazing, too.

Why You’ll Love This Recipe

• One-pan meal: Everything cooks in a single skillet—easy cleanup and no fuss.
• Balanced and wholesome: Full of protein, fiber, and complex carbs to keep you full and energized.
• Flavor-packed: Garlic, cumin, smoked paprika, and chili powder bring warm, cozy flavor without being overpowering.
• Quick and easy: Ready in about 30 minutes from start to finish.
• Meal prep friendly: Stores well for a few days and reheats like a dream.
• Naturally gluten-free and dairy-free: Just real, whole ingredients and lots of flavor.

Preparation Time and Servings

• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes
• Servings: 4
• Calories per serving: 375
• Protein: 28g
• Carbs: 28g
• Fat: 18g

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium sweet potato, peeled and diced into ½-inch cubes
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• ½ red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (optional for a kick)
• ½ teaspoon dried oregano
• Salt and black pepper to taste
• 2–3 tablespoons water or broth, if needed
• Optional toppings: chopped cilantro, avocado slices, lime wedges

Ingredient Notes:

• Ground turkey: Lean and mild in flavor—it picks up all the spices beautifully.
• Sweet potatoes: Dice them small so they cook faster and more evenly.
• Bell peppers: Any color works—mix and match for a colorful, nutrient-rich dish.
• Spices: Adjust to your heat preference. Add cayenne for extra spice or dial it back for a milder version.

Step-by-Step Instructions

1. Cook the sweet potatoes

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the diced sweet potatoes and a pinch of salt. Cook for about 8–10 minutes, stirring occasionally, until they’re golden on the outside and starting to soften.

Pro tip: If the pan starts to dry out, add a splash of water or broth and cover the skillet for a few minutes to steam the potatoes and help them cook through.

2. Add the aromatics

• Push the sweet potatoes to one side of the pan and add the onion and garlic. Sauté for 1–2 minutes until fragrant.
• Stir everything together to mix the flavors.

3. Cook the turkey

• Add the ground turkey to the skillet. Break it up with a spatula as it cooks, mixing it with the veggies and seasonings.
• Season with cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cook for 7–8 minutes, or until the turkey is fully browned and cooked through.

4. Add the bell peppers

• Stir in the diced bell peppers and cook for another 3–5 minutes, just until tender-crisp.
• Taste and adjust seasonings as needed—add more salt, pepper, or spices if you like.

5. Finish and serve

• Turn off the heat and let everything sit in the pan for a minute or two to let the flavors meld.
• Top with chopped cilantro, avocado slices, or a squeeze of lime if desired.
• Serve warm!

How to Serve

This skillet meal is super versatile. Here are a few ways to enjoy it:

• As is: A complete, balanced meal in one bowl.
• Over rice or quinoa: For a heartier meal with more complex carbs.
• In lettuce wraps or tortillas: Perfect for a low-carb wrap or taco-style dinner.
• With eggs: Add a fried or poached egg on top for a breakfast-for-dinner vibe.
• With a dollop of yogurt or hot sauce: Adds creaminess or heat—whichever you’re in the mood for.

Additional Tips

1. Dice sweet potatoes evenly: Smaller cubes = faster cook time and better texture.
2. Use a nonstick or cast iron skillet: Helps get those crispy edges on the potatoes.
3. Don’t overcook the bell peppers: Add them toward the end to keep their color and crunch.
4. Meal prep tip: Portion into containers and store in the fridge for up to 4 days.
5. Customize the spice level: Use more chili powder or a pinch of cayenne for heat, or leave it out for a kid-friendly version.

Recipe Variations

Switch it up with these easy variations:

• Add greens: Stir in a handful of baby spinach or kale during the last 2 minutes of cooking.
• Tex-Mex style: Add black beans, corn, and a sprinkle of shredded cheese.
• Asian-inspired: Swap spices for garlic, ginger, soy sauce, and sesame oil.
• Mediterranean: Use oregano, thyme, cherry tomatoes, and top with feta or olives.
• Vegan version: Substitute turkey with crumbled tofu, lentils, or a plant-based meat alternative.

Serving Suggestions

• Fresh salad: Serve with a crisp side salad and lime vinaigrette.
• Grain bowl: Add brown rice, quinoa, or farro with a drizzle of tahini or yogurt sauce.
• Eggs on top: For a brunchy twist, top with a sunny-side-up egg and some hot sauce.
• Taco night: Scoop into soft tortillas with avocado, salsa, and cilantro.

Storage and Reheating

Storage: Let cool completely, then store in airtight containers in the fridge for up to 4 days.

Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Warm in a skillet over medium heat or microwave until heated through. Add a splash of water or broth if needed to refresh the texture.

Special Equipment

You don’t need much, but here’s what helps:

• Large skillet or sauté pan: Nonstick or cast iron is ideal.
• Sharp knife: For quickly dicing veggies.
• Spatula or wooden spoon: For breaking up the turkey and stirring as it cooks.
• Meal prep containers: If you’re making this ahead for the week.

FAQ

Can I use ground chicken instead of turkey?
Yes! Ground chicken works just as well and picks up the spices beautifully.

What size should I dice the sweet potatoes?
About ½-inch cubes cook quickly and evenly without getting mushy.

Is this dish spicy?
It’s mild as written. You can easily adjust the heat with more chili powder or by adding jalapeños or hot sauce.

Can I use frozen veggies?
Absolutely. Just add them in frozen and cook a few extra minutes until tender.

Can I double the recipe?
Yes—just use a larger skillet or cook in batches so everything gets evenly browned.

Conclusion

This Ground Turkey Sweet Potato Skillet is the kind of meal that makes life easier. It’s quick, healthy, satisfying, and packed with flavor—plus, there’s only one pan to clean up afterward. Whether you’re cooking for your family, prepping your lunches, or just need a cozy dinner after a long day, this recipe has your back.

Give it a try and let me know what you think! And if you add your own twist—like greens, cheese, or hot sauce—I’d love to hear about it. Happy skillet cooking!

Print