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.
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
Times are estimates; use the doneness cues in the instructions. Illustrative AI visuals are not evidence of kitchen testing.