I’ve perfected a one-pan Sweet Potato Skillet with ground turkey, sweet potatoes, bell pepper, and spinach that could change how you handle busy weeknight meals.
I make this Ground Turkey Sweet Potato Skillet when I need dinner fast but not boring. Lean ground turkey meets sweet potatoes for a mix of texture and flavor that somehow feels both simple and kind of surprising.
It’s the sort of one pan dinner that looks like you fussed but you didnt, and every bite makes you wonder how something so straightforward can taste this good. Perfect for busy nights and for people who want real food without drama, and it fits right into Healthy High Protein Meals if you want to meal prep.
Give it a try, you might get hooked.
Ingredients
- Ground turkey, lean protein, it fills you up, low in fat if you pick lean
- Sweet potatoes, rich in fiber and beta carotene, naturally sweet, filling
- Bell pepper, vitamin C powerhouse, crunchy, adds bright, slightly sweet notes
- Spinach, iron and folate, delicate greens, wilts fast, boosts nutrients
- Olive oil, healthy fats for satiety and flavor, use sparingly
- Garlic, a tiny punch of umami and antioxidants, makes dish savory
- Smoked paprika, smoky earthy spice that lifts flavor without adding heat
- Lime juice, bright acidic kick, balances richness, fresh finish
Ingredient Quantities
- 1 lb ground turkey
- 2 medium sweet potatoes peeled and diced (about 1 lb)
- 1 bell pepper chopped (any color)
- 1 small onion chopped
- 2 cloves garlic minced
- 2 cups spinach chopped
- 1 tbsp olive oil or whatever oil you got
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp ground black pepper
- 1/2 cup low sodium chicken or vegetable broth or water
- 1 tbsp fresh lime juice optional
- 2 tbsp chopped fresh cilantro optional
How to Make this
1. Heat 1 tbsp olive oil in a large skillet over medium heat, add the chopped onion and the 2 cloves minced garlic, cook until soft and translucent about 3 minutes, stir now and then so it dont stick.
2. Add 1 lb ground turkey, break it up with a spatula and cook until mostly browned 5 to 7 minutes, press the meat down occasionally to get some browning for more flavor.
3. Sprinkle in 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp kosher salt and 1/4 tsp ground black pepper, stir well so the spices coat the turkey.
4. Add the diced sweet potatoes (2 medium, peeled and diced about 1 lb) and the chopped bell pepper, toss everything together so the veg get a little coat of oil and spices.
5. Pour in 1/2 cup low sodium chicken or vegetable broth or water, bring to a simmer, cover the skillet and reduce heat to medium-low, cook until sweet potatoes are fork tender about 12 to 15 minutes, check once or twice and stir so nothing burns.
6. Once the potatoes are tender, uncover and turn heat up to medium-high for 2 to 4 minutes to let excess liquid reduce and get a bit of browning on the potatoes, taste and adjust salt and pepper if needed.
7. Stir in 2 cups chopped spinach and cook just until wilted about 1 minute, then remove from heat.
8. Finish with 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro if using, give it one last stir, taste and add more salt or lime if it needs brightening.
9. Serve hot straight from the skillet, or cool and store in the fridge for 3 to 4 days, reheat gently and add a splash of broth if it gets dry; toppings like avocado, hot sauce or a fried egg are great if you want.
Equipment Needed
1. Large 10 to 12 inch skillet with a lid, for browning turkey and simmering the sweet potatoes
2. Heatproof spatula, to break up and press the turkey as it browns, dont be shy getting some color
3. Chef’s knife for chopping onion, pepper, cilantro and mincing garlic
4. Cutting board
5. Vegetable peeler for the sweet potatoes
6. Measuring spoons plus a 1/2 cup measuring cup for the broth and spices
7. Mixing bowl to hold prepped veg and spinach
8. Wooden spoon or silicone spatula for stirring and scraping browned bits
9. Tongs or a large serving spoon for plating and serving
FAQ
Ground Turkey Sweet Potato Skillet – Quick, Healthy, And Delicious Recipe Substitutions and Variations
- Ground turkey: ground chicken, lean ground beef, crumbled firm tofu, cooked lentils (great if you want it vegetarian)
- Sweet potatoes: butternut squash, regular russet or Yukon gold potatoes, diced carrots (they cook similar and taste nice)
- Spinach: chopped kale, Swiss chard, frozen peas or arugula (use kale if you want a sturdier bite)
- Smoked paprika: regular paprika plus a pinch of cumin, chipotle powder for smokier heat, a tiny splash of liquid smoke
Pro Tips
– Get real browning on the turkey, dont just stir it around. Press it down, let it sit so it forms little brown bits, then scrape those up when you add the broth. Those bits are flavor, dont rush them, and if your pan gets too dry add a tiny splash more oil or broth.
– Dice the sweet potatoes smaller if you want them done faster, or zap them in the microwave for 3 minutes before tossing in the skillet to save time. If you want a bit of crisp, cook covered till tender then uncover and crank the heat so they brown a little, but watch closely or theyll burn.
– Bloom the spices: toss them in right after browning the turkey and stir a minute so the heat releases their oils, its a simple trick that makes the whole dish taste deeper. Also remember to season in stages — taste at the end because potatoes soak up salt.
– For leftovers and serving: store in airtight containers for 3 to 4 days or freeze in single portions, reheat gently with a splash of broth so it doesnt dry out. Finish each bowl with fresh lime juice, cilantro or a runny fried egg to brighten and add some fat, makes it feel way better the next day.
Ground Turkey Sweet Potato Skillet – Quick, Healthy, And Delicious Recipe
I’ve perfected a one-pan Sweet Potato Skillet with ground turkey, sweet potatoes, bell pepper, and spinach that could change how you handle busy weeknight meals.
4
servings
355
kcal
Equipment: 1. Large 10 to 12 inch skillet with a lid, for browning turkey and simmering the sweet potatoes
2. Heatproof spatula, to break up and press the turkey as it browns, dont be shy getting some color
3. Chef’s knife for chopping onion, pepper, cilantro and mincing garlic
4. Cutting board
5. Vegetable peeler for the sweet potatoes
6. Measuring spoons plus a 1/2 cup measuring cup for the broth and spices
7. Mixing bowl to hold prepped veg and spinach
8. Wooden spoon or silicone spatula for stirring and scraping browned bits
9. Tongs or a large serving spoon for plating and serving
Ingredients
-
1 lb ground turkey
-
2 medium sweet potatoes peeled and diced (about 1 lb)
-
1 bell pepper chopped (any color)
-
1 small onion chopped
-
2 cloves garlic minced
-
2 cups spinach chopped
-
1 tbsp olive oil or whatever oil you got
-
1 tsp smoked paprika
-
1 tsp ground cumin
-
1/2 tsp chili powder
-
1/2 tsp kosher salt plus more to taste
-
1/4 tsp ground black pepper
-
1/2 cup low sodium chicken or vegetable broth or water
-
1 tbsp fresh lime juice optional
-
2 tbsp chopped fresh cilantro optional
Directions
- Heat 1 tbsp olive oil in a large skillet over medium heat, add the chopped onion and the 2 cloves minced garlic, cook until soft and translucent about 3 minutes, stir now and then so it dont stick.
- Add 1 lb ground turkey, break it up with a spatula and cook until mostly browned 5 to 7 minutes, press the meat down occasionally to get some browning for more flavor.
- Sprinkle in 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp kosher salt and 1/4 tsp ground black pepper, stir well so the spices coat the turkey.
- Add the diced sweet potatoes (2 medium, peeled and diced about 1 lb) and the chopped bell pepper, toss everything together so the veg get a little coat of oil and spices.
- Pour in 1/2 cup low sodium chicken or vegetable broth or water, bring to a simmer, cover the skillet and reduce heat to medium-low, cook until sweet potatoes are fork tender about 12 to 15 minutes, check once or twice and stir so nothing burns.
- Once the potatoes are tender, uncover and turn heat up to medium-high for 2 to 4 minutes to let excess liquid reduce and get a bit of browning on the potatoes, taste and adjust salt and pepper if needed.
- Stir in 2 cups chopped spinach and cook just until wilted about 1 minute, then remove from heat.
- Finish with 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro if using, give it one last stir, taste and add more salt or lime if it needs brightening.
- Serve hot straight from the skillet, or cool and store in the fridge for 3 to 4 days, reheat gently and add a splash of broth if it gets dry; toppings like avocado, hot sauce or a fried egg are great if you want.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 342g
- Total number of serves: 4
- Calories: 355kcal
- Fat: 12.8g
- Saturated Fat: 3.5g
- Trans Fat: 0.1g
- Polyunsaturated: 2g
- Monounsaturated: 7.2g
- Cholesterol: 100mg
- Sodium: 375mg
- Potassium: 900mg
- Carbohydrates: 27.7g
- Fiber: 5.1g
- Sugar: 7g
- Protein: 36g
- Vitamin A: 10650IU
- Vitamin C: 59mg
- Calcium: 50mg
- Iron: 2.3mg