Ground Turkey Sweet Potato Skillet
This Ground Turkey Sweet Potato Skillet is an easy one-pot meal the whole family will love! Tender sweet potato cubes, bell peppers, corn, and black beans get cooked together with a medley of bold spices for the best weeknight dinner. It’s quickly become a family favorite around here since it's perfect for meal prep and leftovers freeze great!
Servings: 6 servings
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 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, drained, 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
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
Calories: 381kcal | Carbohydrates: 33g | Protein: 26g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 1388mg | Potassium: 965mg | Fiber: 6g | Sugar: 11g | Vitamin A: 17854IU | Vitamin C: 42mg | Calcium: 215mg | Iron: 3mg
