Description
This ground turkey sweet potato skillet recipe is a quick, flavorful weeknight dinner. Discover a simple, satisfying meal with a personal touch.
Ingredients
Scale
- Skillet Stars:
- 1 lb lean ground turkey
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 medium yellow onion, diced
- 1 bell pepper (any color), diced
- Flavor Foundation:
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tbsp olive oil
- Spice Rack Staples:
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Finishing Touches:
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
- Prep Your Veggies:: First, get all your chopping out of the way – it makes everything else flow so much smoother, trust me. Dice those sweet potatoes into about half-inch cubes; too big and they’ll take ages to soften, too small and they’ll turn to mush, and nobody wants that! Chop your onion and bell pepper, and get that garlic minced. I always feel like a pro chef when my mise en place is on point, even if my kitchen counter is a disaster zone of peels and scraps, oops.
- Brown the Turkey:: Heat a large skillet (my trusty cast iron is my MVP here!) over medium-high heat with a drizzle of olive oil. Add the ground turkey, breaking it up with a spoon. Cook until it’s browned all over, about 5-7 minutes. Don’t rush this step, hon; getting a good sear adds so much flavor. This is where I often get distracted by a podcast and almost burn a bit, but a little char is fine, right? Drain any excess fat – lean turkey usually doesn’t have much, but it’s good practice.
- Sauté Aromatics:: Push the turkey to one side of the skillet, or scoop it out if your pan isn’t huge. Add a tiny bit more olive oil, then toss in your diced onion and bell pepper. Sauté them for about 3-5 minutes until they start to soften and smell absolutely amazing. This is the scent that always makes my stomach rumble, honestly. Then, stir in the minced garlic and cook for just another minute until fragrant – don’t let it burn, or it’ll get bitter, and I’ve made that mistake more times than I care to admit!
- Add Sweet Potatoes & Spices:: Now, bring the turkey back into the mix if you took it out. Add your cubed sweet potatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything together really well, making sure those spices coat every single bit. It should smell warm and inviting at this point, a real precursor to the delicious skillet creation you’re making.
- Simmer to Perfection:: Pour in the chicken broth. Give it another good stir, then bring the mixture to a simmer. Reduce the heat to medium-low, cover the skillet, and let it cook for about 10-15 minutes. This is where the sweet potatoes get tender and all those flavors really meld together. Check on it occasionally, stirring to prevent sticking. If it looks dry, a splash more broth won’t hurt. I always peek a little too early, just because I’m impatient!
- Finish & Serve:: Once the sweet potatoes are fork-tender, remove the lid. If there’s still a lot of liquid, crank the heat up slightly and let it simmer uncovered for a few minutes to reduce. Taste and adjust seasonings – maybe a little more salt, a dash more chili powder? Stir in fresh cilantro if you’re using it. Serve hot, topped with sliced avocado and a squeeze of fresh lime juice. The colors are just vibrant, and that first bite of this ground turkey sweet potato skillet recipe is pure comfort!