ONE-PAN MEALS · MEAL PREP
Diced sweet potatoes steam until tender in a covered skillet, then lean ground turkey, bell pepper and onion brown in the same pan with chili powder, cumin and smoked paprika. Spinach wilts in at the end and a little cheddar melts on top.
Jump to Recipe
- Serves
- 4
- Total time
- About 40 minutes
- Skillet
- 12 inches, with lid
- Protein
- About 33 g per serving
- Turkey done at
- 165°F / 74°C
Why You’ll Love This Skillet
- Tender sweet potatoes. A few minutes covered with a splash of water cooks the cubes through without burning them.
- One pan. The sweet potatoes, turkey and vegetables all cook in the same skillet.
- Meal-prep friendly. It holds up in the refrigerator for four days and reheats well.
Ingredient Notes
Cut the sweet potatoes into ½-inch cubes. Larger pieces need more time and more water to soften.
Ground turkey labeled 93% lean browns well without drying out. 99% lean turkey works but can taste dry; add an extra teaspoon of oil.
Smoked paprika gives a savory, slightly smoky flavor. Regular paprika is fine, but the dish will taste milder.
The recipe card below lists every quantity in one place.
How to Make Ground Turkey Sweet Potato Skillet
Steam the sweet potatoes
Brown the sweet potato cubes briefly, add water, cover and cook until fork-tender. Move them to a plate.
Brown the turkey and combine
Cook the turkey with the pepper and onion, season it, then return the sweet potatoes, wilt the spinach and melt the cheese on top.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Do not stir too much. Let the sweet potatoes sit for a minute before stirring so a few edges brown.
- Season at the end. Taste after the spinach wilts and add a pinch more salt or a squeeze of lime if it needs it.
- Portion while warm. Divide it into containers once the steam stops, then refrigerate within 2 hours.
Substitutions and Variations
- Ground beef or chicken: Use 93% lean beef (cook to 160°F) or ground chicken (cook to 165°F).
- Potatoes: Yukon gold potatoes work in place of sweet potatoes. They need about 2 more minutes covered.
- Toppings: Plain Greek yogurt, sliced green onions, salsa or avocado. Toppings are not included in the nutrition estimate.
Serving Suggestions
Eat it as is, spoon it into tortillas, or serve it over rice or greens. For another make-ahead lunch with Tex-Mex flavor, try the chicken fajita meal prep bowls. When the weather turns cold, the high-protein ground turkey chili uses the same lean turkey.
Storage, Reheating and Meal Prep
Refrigerate in covered containers for up to 4 days. Reheat, covered, in the microwave until the center reaches 165°F. Freeze cooled portions for up to 3 months; the spinach and sweet potatoes soften a little after thawing.
Food safety: Cook ground turkey to 165°F / 74°C. Refrigerate leftovers within 2 hours.
Ground Turkey Sweet Potato Skillet
Ingredients
Method
- Heat 2 teaspoons of the oil in a 12-inch skillet with a lid over medium-high heat. Add the sweet potatoes and ½ teaspoon of the salt and cook for 3 minutes, stirring occasionally.
- Add the water, cover and reduce the heat to medium. Cook for 7–9 minutes, until the sweet potatoes are fork-tender. Transfer to a plate.
- Add the remaining 1 teaspoon oil, the turkey, bell pepper and onion. Cook for 7–8 minutes, breaking up the turkey, until no pink remains and it reaches 165°F / 74°C.
- Stir in the garlic, chili powder, cumin, paprika, the remaining ½ teaspoon salt and the pepper. Cook for 1 minute.
- Return the sweet potatoes to the pan, add the spinach and stir for 1–2 minutes, until wilted.
- Turn off the heat, sprinkle with the cheddar, cover and let stand for 1–2 minutes, until melted. Serve with toppings, if you like.