This Ground Turkey Sweet Potato Skillet brings big flavor with simple, wholesome ingredients. It’s the kind of weeknight meal you can count on—quick to make, easy to clean up, and satisfying without feeling heavy. Sweet potatoes caramelize in the pan, ground turkey browns with spices, and everything gets finished with a squeeze of lime and a sprinkle of cilantro.

Make it once and you’ll keep it in rotation. If you like lighter comfort food, you might also enjoy our High Protein Turkey Chickpea Skillet for another one-pan option, or try the veggie-packed Mediterranean Vegetable Soup on cooler nights.

Ground Turkey Sweet Potato Skillet - A Cozy One-Pan Weeknight Dinner

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound ground turkey (93% lean works well)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (or to taste)
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup low-sodium chicken broth or water
• 1 cup baby spinach or chopped kale
• Juice of 1/2 lime (plus wedges for serving)
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sliced avocado, plain Greek yogurt, shredded cheese

Method

 

1. Heat a large skillet over medium heat. Add 1 tablespoon olive oil, then the diced sweet potatoes.Season with a pinch of salt and cook, stirring occasionally, until lightly browned, 6–8 minutes.
2. Pour in the chicken broth, cover, and let the sweet potatoes steam until just tender, 3–4 minutes. Uncover and let any excess liquid cook off. Transfer the potatoes to a plate.
3. Add the remaining 1 tablespoon olive oil to the skillet.Add onion and bell pepper. Cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds.
4. Add the ground turkey, breaking it up with a spoon.Season with salt, pepper, smoked paprika, cumin, chili powder, and red pepper flakes if using. Cook until browned and no longer pink, 5–7 minutes.
5. Return the sweet potatoes to the skillet and toss to combine. Fold in the spinach and cook until just wilted, 1–2 minutes.
6. Finish with lime juice.Taste and adjust seasoning with more salt, pepper, or lime as needed. Garnish with cilantro and add any optional toppings.

What Makes This Special

– One pan, 30 minutes: Perfect for busy nights and minimal cleanup. – Balanced and satisfying: Protein, fiber, and complex carbs keep you full. – Flexible: Swap spices, greens, and toppings based on what you have. – Great for meal prep: Reheats well and tastes even better the next day.

Ingredients

• 1 pound ground turkey (93% lean works well)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (or to taste)
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup low-sodium chicken broth or water
• 1 cup baby spinach or chopped kale
• Juice of 1/2 lime (plus wedges for serving)
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sliced avocado, plain Greek yogurt, shredded cheese

Step-by-Step Instructions

1. Heat a large skillet over medium heat. Add 1 tablespoon olive oil, then the diced sweet potatoes.

   Season with a pinch of salt and cook, stirring occasionally, until lightly browned, 6–8 minutes.

2. Pour in the chicken broth, cover, and let the sweet potatoes steam until just tender, 3–4 minutes. Uncover and let any excess liquid cook off. Transfer the potatoes to a plate.
3. Add the remaining 1 tablespoon olive oil to the skillet.

   Add onion and bell pepper. Cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds.

4. Add the ground turkey, breaking it up with a spoon.

   Season with salt, pepper, smoked paprika, cumin, chili powder, and red pepper flakes if using. Cook until browned and no longer pink, 5–7 minutes.

5. Return the sweet potatoes to the skillet and toss to combine. Fold in the spinach and cook until just wilted, 1–2 minutes.
6. Finish with lime juice.

   Taste and adjust seasoning with more salt, pepper, or lime as needed. Garnish with cilantro and add any optional toppings.

Keeping It Fresh

– Store leftovers in an airtight container for up to 4 days. – Reheat in a skillet over medium heat with a splash of water to keep it moist. – Freeze in portions for up to 2 months. Thaw overnight in the fridge and rewarm gently.

Why This is Good for You

– Lean protein from turkey supports muscle repair and steady energy. – Sweet potatoes offer complex carbs, fiber, and vitamin A. – Spinach brings iron and antioxidants. – Spices add flavor without extra calories or heavy sauces.

Pitfalls to Watch Out For

– Sweet potatoes too big? Large cubes take longer to cook.

Stick to 1/2-inch pieces. – Skillet crowded? Overcrowding can steam instead of brown. Use a large pan or cook in batches. – Under-seasoning? Taste at the end and brighten with extra lime and salt to bring flavors forward. – Dry turkey? Don’t overcook. A little broth or a spoon of Greek yogurt can add moisture.

Recipe Variations

– Southwest: Add corn and black beans; top with salsa and avocado. – Italian: Swap spices for Italian seasoning, add cherry tomatoes and basil, and finish with Parmesan. – Breakfast style: Add a fried egg on top.

The runny yolk makes a great sauce. – Mediterranean: Stir in olives, cherry tomatoes, and feta; finish with oregano and lemon. For more bright, Mediterranean-inspired dinners, try this Mediterranean Cream Cheese Pasta. – Extra protein: Add chickpeas for a hearty boost—similar to our easy Lemon Chickpea Orzo Bowl. – Low-carb tweak: Swap half the sweet potatoes for cauliflower. If you like low-carb, you might also like the Low Carb Chicken Fajita Bowl or our fast Keto Beef Ramen Bowl for weeknights.

FAQ

Can I use ground chicken or beef instead of turkey?

Yes.

Ground chicken works the same way. Beef adds richer flavor and a bit more fat, so drain excess grease before adding the sweet potatoes back in.

Do I have to peel the sweet potatoes?

No. The skin is edible and adds fiber.

Just scrub well. Peeling gives a softer texture, so it’s your call.

How spicy is this?

It’s mild as written. Skip the red pepper flakes for zero heat, or add more chili powder or a diced jalapeño if you want it spicy.

What can I use instead of spinach?

Kale, Swiss chard, or even finely chopped broccoli works.

Just give sturdier greens a few extra minutes to soften.

How do I bulk it up for a crowd?

Add a can of black beans or chickpeas, toss in extra bell pepper, and serve with tortillas or rice on the side.

Final Thoughts

This Ground Turkey Sweet Potato Skillet checks all the boxes: quick, nourishing, and full of flavor. Keep the spice blend on hand and you’ll have dinner on autopilot. For another simple skillet idea, bookmark our Ground Turkey Zucchini Skillet.

And if you’re planning a cozy pasta night later this week, the creamy, crowd-pleasing Creamy Sun Dried Tomato Chicken Pasta is always a hit. Enjoy!