Ground Turkey Sweet Potato Skillet
Ground turkey sweet potato skillet is a cheese-free one-pan dinner with tender sweet potato cubes, bell pepper and spinach. Cooking the turkey first and briefly covering the vegetables helps control both doneness and moisture.
Ingredients and substitutions
Ground turkey around 93% lean gives a little more moisture than an extra-lean mixture. Whatever the label says, ground poultry needs to reach 165°F. Sweet potatoes should be cut evenly at about half an inch; a few large chunks delay the whole skillet. A red bell pepper adds sweetness and color, and baby spinach wilts quickly at the end. The broth is a small steaming liquid, not enough to make soup. Choose a skillet with a lid that fits, since a loose lid lets the liquid disappear before the sweet potatoes are tender. This formula includes no rice, beans or cheese.
How to make ground turkey sweet potato skillet
1. Prepare
Heat oil in a 12-inch skillet over medium-high heat. Add turkey and onion; cook 6–8 minutes, breaking up the meat. Check several thicker clumps for 165°F (74°C), then transfer turkey and onion to a clean bowl.
2. Build the base
Add sweet potato and bell pepper to the skillet. Stir in garlic, cumin, paprika, salt and pepper for 30 seconds. Pour in broth, scrape the bottom and reduce heat to medium-low.
3. Cook or combine
Cover and cook 10–14 minutes, stirring once or twice, until sweet potato cubes are fork-tender. If the pan dries before they soften, add broth 2 tablespoons at a time. Remove the lid and let excess liquid evaporate for 1–2 minutes.
4. Finish and serve
Return the turkey and onion to the skillet. Add spinach and stir until wilted and everything is hot. Finish with lemon juice and check seasoning. Serve without cheese or with your own optional topping.
Practical tips and troubleshooting
The sequence matters. Leaving fully cooked turkey in the pan through a long covered simmer can make it drier and lets you lose track of whether the vegetables need more time. Remove it to a clean bowl, soften the sweet potatoes separately, then bring the components back together. When the cubes are tender, uncover the skillet before adding spinach so the final dish does not sit in a puddle of broth. A little browning is desirable, but a dark pan bottom means the liquid needs attention. If the potatoes are stubbornly hard, add a small splash and cover again instead of increasing the heat sharply.
Frequently asked questions
Can I use ground chicken?
Yes, use the same weight and the same 165°F safe cooking endpoint. Very lean ground chicken may need a small extra drizzle of oil to avoid sticking. Ground beef is a different flavor and fat profile.
Can I use white potatoes?
They can be cooked with the same steam-then-uncover approach, but they are not guaranteed to soften at exactly the same rate. Use fork tenderness rather than the clock and adjust the broth as needed.
Can I prepare lunches with it?
Refrigerate promptly in shallow covered containers and use within 3–4 days. Reheat to 165°F throughout. Add a spoonful of water before reheating if the sweet potatoes have absorbed the remaining moisture.
More recipes to try
For another turkey meal, see turkey meatballs without breadcrumbs. For a beef option, try ground beef cabbage skillet. Serve with cabbage apple slaw. Use the USDA poultry temperature guidance.
For another recipe to plan for the week, see lemon shrimp spinach pasta.
Printable recipe
Ground Turkey Sweet Potato Skillet
Equipment
- 1 12-inch skillet with fitted lid and food thermometer
Ingredients
- 1 tbsp olive oil
- 1 lb ground turkey 450 g; preferably 93% lean
- 1 small onion diced
- 1 lb sweet potatoes 450 g; peeled, 1/2-inch cubes
- 1 red bell pepper diced
- 2 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1/2 cup low-sodium chicken broth 120 ml; more as needed
- 2 cups baby spinach about 60 g
- 1 tbsp lemon juice
Instructions
- Heat oil in a 12-inch skillet over medium-high heat. Add turkey and onion; cook 6–8 minutes, breaking up the meat. Check several thicker clumps for 165°F (74°C), then transfer turkey and onion to a clean bowl.
- Add sweet potato and bell pepper to the skillet. Stir in garlic, cumin, paprika, salt and pepper for 30 seconds. Pour in broth, scrape the bottom and reduce heat to medium-low.
- Cover and cook 10–14 minutes, stirring once or twice, until sweet potato cubes are fork-tender. If the pan dries before they soften, add broth 2 tablespoons at a time. Remove the lid and let excess liquid evaporate for 1–2 minutes.
- Return the turkey and onion to the skillet. Add spinach and stir until wilted and everything is hot. Finish with lemon juice and check seasoning. Serve without cheese or with your own optional topping.
Notes
About the illustrations
The finished-dish image and preparation guide are AI-generated illustrations. They show the intended ingredients and stages, not photographs from a kitchen test. Appliance performance, ingredient moisture and pan size can change the final result. Use the written measurements and doneness cues rather than an image to judge readiness.
