Let me introduce you to my weeknight dinner lifesaver: this Ground Turkey Sweet Potato Skillet. It’s completely transformed my busy evenings into something more manageable and delicious. I first created it while cleaning out my fridge, and it instantly became my most reliable healthy comfort meal. The sweet potatoes turn perfectly tender, the ground turkey stays juicy, and the fresh veggies add vibrant color and nutrition.
Good For You and Delicious Too
This dish satisfies without making you feel heavy. The lean turkey packs a protein punch, while the sweet potatoes deliver wholesome, energizing carbs. My kids don’t even notice how nutritious it is—they just know it tastes amazing.
What You’ll Need
- 1 lb ground turkey (lean, fresh or thawed, broken into crumbles)
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil (for sautéing)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 bell pepper, any color, chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper, to taste
- 2 cups fresh spinach, chopped
- Fresh parsley, chopped, for garnish
How to Make It
- Prep the Pan: Heat olive oil in a large skillet over medium heat.
- Sauté Aromatics: Add chopped onion and garlic; cook for 2-3 minutes until translucent and fragrant.
- Add Sweet Potatoes: Stir in diced sweet potatoes. Cook about 10 minutes, stirring occasionally.
- Brown the Turkey: Add ground turkey and break it apart. Cook 5-7 minutes until browned and cooked through.
- Season: Sprinkle in smoked paprika, cumin, salt, and pepper. Mix well.
- Add Veggies: Toss in chopped bell pepper and spinach. Cook another 3-4 minutes until softened and wilted.
- Garnish and Serve: Remove from heat, garnish with parsley, and serve warm.
Tips and Tricks
- Dice evenly: Make sure sweet potatoes are cut uniformly to cook evenly.
- Avoid overcrowding: If your pan is small, cook in batches so the veggies get a nice caramelization.
- Customize it: Use ground chicken, beef, or even plant-based crumbles. Add mushrooms or zucchini for extra veggies.
Serving Ideas
- Over brown rice or quinoa for a heartier meal
- Topped with avocado or a dollop of Greek yogurt
- Wrapped in warm tortillas for quick tacos
Make-Ahead & Storage
- Meal prep friendly: Keeps well in the fridge for up to 3 days.
- Freezer-friendly: Let cool completely and store in airtight containers for up to 3 months.
Frequently Asked Questions
Can I use other meats? Yes! Ground chicken or beef are great alternatives.
How long does it last? Store leftovers in the fridge up to 3 days.
Can I add more veggies? Absolutely—mushrooms and zucchini work wonderfully.
Is it freezer-friendly? Yes, just cool completely before freezing.
What can I serve it with? Great on its own or over rice, quinoa, or cauliflower rice.
Why You’ll Love This Recipe
This skillet meal is quick, healthy, and full of flavor. It’s my go-to when time is short but I still want a balanced dinner that the whole family will actually enjoy. Plus, cleanup is a breeze with just one pan to wash. Once you try it, I’m confident it’ll earn a permanent spot in your weekly rotation.
Nutrition (Per Serving)
Calories: ~375 | Protein: 28g | Carbs: 29g | Fat: 17g
(Note: Nutrition estimates are approximate and should not be considered medical advice.)