Our new go-to one skillet meal!
There’s nothing I love more than an easy one-skillet meal that’s loaded with veggies, packed with protein, and makes enough for leftovers the next day. And that’s exactly what this Ground Turkey Sweet Potato Skillet is!
It was inspired by my go-to Ground Turkey Sweet Potato Chili, but with a warm-weather makeover. A few tweaks later, this lighter, veggie-forward skillet dinner was born… and now we make it on repeat! (I even stocked my freezer with a few batches for maternity leave because it reheats like a dream!)
It’s a cozy, feel-good meal that comes together in about 45 minutes, feeds a crowd, and is easy to customize for picky eaters or whatever veggies you’ve got in the fridge.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Ground turkey. A fattier type (like 85/15) will give you a more flavor-packed dish, but a lean meat will do.
- Sweet potatoes. You’ll need 5 cups once cut into cubes, or about 1 1/4 pounds. This is normally about 2 medium sweet potatoes, or 3 small.
- Tomatoes. If you’re lucky enough to get your hands on Campari tomatoes, use these! They have the best flavor, less seeds, and blend in beautifully with the dish.
- Spices. A mix of paprika, cumin, cayenne pepper give this dish a subtle depth and spicy kick. Feel free to leave out the cayenne pepper if you’ve got picky eaters.
- Canned corn and black beans. Make sure you rinse these really well before using.
- Cilantro. I know this one sounds odd, but trust me! The bright, herby flavor is the perfect balance to the naturally sweet flavor of the potatoes.
- Cheese. Either cheddar, Monterrey Jack, or mozzarella all work great. This is totally optional and can be left off if you’re avoiding dairy.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Brown the turkey.
Cook the ground turkey in a large skillet or Dutch oven until fully browned and no longer pink, breaking it apart as it cooks. Transfer to a plate and set aside.
Pro Tip: If there’s a lot of liquid, drain it off so the finished dish isn’t too watery.
Cook the veggies.
In the same skillet, cook garlic briefly, then add the sweet potatoes, onion, bell pepper, and seasonings. Toss everything to coat, cover, and reduce the heat. Cook until the potatoes are tender, stirring halfway through.
Pro Tip: Cut the sweet potatoes small and uniform so they cook evenly and quickly.
Add turkey, corn, beans, and tomatoes.
Return the turkey to the skillet along with the corn, black beans, tomatoes, and cilantro. Stir well, cover, and cook a few more minutes until everything is hot and the tomatoes begin to soften.
Finish with cheese, toppings, and dig in!
Sprinkle cheese over the top and cover briefly to melt. Finish with extra cilantro, some avocado slices, fresh jalapeños, and serve it up.
FAQs
Ground chicken or ground beef both work great here. You could even go meatless and add an extra can of black beans or some cooked quinoa for a plant-based version.
Totally! Let everything cool completely, then transfer to a freezer-safe container. It’ll keep for up to 3 months. Just thaw overnight in the fridge and reheat in the microwave or on the stovetop.
Yes! This skillet holds up really well in the fridge for up to 4 days, and the flavors get even better with time. It’s great for meal prep or making ahead for a busy week.
Nope! You can swap in regular potatoes or even butternut squash if that’s what you have on hand. Just keep the dice small so everything cooks evenly.
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Ground Turkey Sweet Potato Skillet
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Ingredients
- 4 tablespoons avocado oil divided
- 1 pound ground turkey
- 5 cups peeled and diced sweet potatoes about 1 ¼ pounds
- 3 garlic cloves finely minced
- 1 medium sweet onion diced
- 1 red bell pepper seeded and diced
- 1 pound Campari tomatoes diced
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 ½ teaspoons black pepper
- ¼ teaspoon cayenne pepper
- 1 (15.25-ounce) can corn drained
- 1 (15.5-ounce) can black beans drained and rinsed
- ½ cup finely chopped fresh cilantro plus more for serving
- 1 cup shredded Monterrey Jack cheese or white cheddar
Instructions
- Heat 2 tablespoons of the avocado oil in a large skillet over medium heat. Add the ground turkey and cook, breaking apart, for 7-8 minutes, or until no longer pink. Transfer to a clean plate and set aside.1 pound ground turkey
- In the same skillet, add the remaining 2 tablespoons avocado oil and the garlic. Cook for 30 seconds, then stir in the sweet potatoes, onion, bell pepper, paprika, cumin, salt, black pepper, and cayenne. Toss to coat, cover, and reduce heat to medium-low. Cook for 15–20 minutes, stirring halfway through, or until the potatoes are fork tender.5 cups peeled and diced sweet potatoes, 3 garlic cloves, 1 medium sweet onion, 1 red bell pepper, 1 tablespoon paprika, 1 tablespoon cumin, 1 tablespoon salt, 1 ½ teaspoons black pepper, ¼ teaspoon cayenne pepper
- Return the cooked turkey to the skillet along with the corn, black beans, diced tomatoes, and cilantro. Stir until everything is well combined, cover, and cook for 5-7 minutes, or until the tomatoes begin to soften and everything is heated through.1 pound Campari tomatoes, 1 (15.25-ounce) can corn, 1 (15.5-ounce) can black beans, ½ cup finely chopped fresh cilantro
- Top the skillet with shredded cheese and extra cilantro just before serving.1 cup shredded Monterrey Jack cheese
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Notes
- Sweet Potatoes: Try to dice your sweet potatoes as close to ½-inch cubes as possible. Keeping them uniform helps them cook evenly and faster!
- Ground Turkey: This recipe was tested with 90/10 ground turkey, but anything from 85/15 to 93/7 will work. If using extra lean (like 98/2), you may want to add a little extra oil for flavor and moisture.
- Spice Level: As written, this recipe lands at a mild 3/10. To increase the heat, toss in a chopped jalapeño with the bell pepper or bump the cayenne to ½ teaspoon. Want less? Simply leave the cayenne out.
- Cheese Options: Monterrey Jack, a sharp white cheddar, or a Mexican blend would all be delicious.
- Storage: This recipe is awesome for leftovers! Store in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3-4 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with this skillet meal?
- Baked tortilla chips or warm corn tortillas: Great for scooping or wrapping!
- Simple side salad: Something light with a creamy cilantro lime dressing or avocado ranch balances out the cozy skillet vibes.
- Homemade guacamole or sliced avocado: Adds a creamy, cooling element.
- Greek yogurt, sour cream, or Mexican crema: A dollop on top is SO good, especially if you went a little heavy on the spice and need to tone it down.
- Cilantro Lime Rice or Instant Pot Basmati Rice: For an extra base if you’re feeding a hungry crowd or stretching it into more servings.
More One-Skillet Dinner Recipes
If you’re short on time and only want to clean one skillet, I’ve got you covered! Here are a few more of my go-to weeknight dinner recipes the whole family will love:
This one is so good and makes a TON of food for leftovers! I hope your family loves it as much as we do 🙂
XOXO,
London