This ground turkey and sweet potato skillet combines tender sweet potato cubes, crumbled turkey and bell pepper in one pan. Smoked paprika, cumin and garlic give it a warm, savory flavor. A spoonful of plain yogurt is optional, but adds a cool contrast to the gently spiced filling.
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The key to an evenly cooked skillet
Sweet potatoes take longer to soften than ground turkey takes to cook. Start them first with a little water and a lid, then remove them while you brown the turkey. Combining the components only after they are cooked helps keep the meat from drying out. A wide, lidded skillet is useful here; a small crowded pan will take longer.
Ground Turkey and Sweet Potato Skillet
Prep: · Cook: · Total: · Serves: 4. Allow more time for larger potato pieces.
Ingredients
- 1 tablespoon olive oil, divided
- 1 lb (450 g) sweet potatoes, peeled and cut into 1/2-inch cubes
- 1/3 cup (80 ml) water, plus more as needed
- 1 lb (450 g) lean ground turkey
- 1 small yellow onion, diced
- 1 red bell pepper, seeded and diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, divided, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- Optional: 1/4 cup plain Greek yogurt and chopped cilantro for serving
Instructions
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Steam the sweet potatoes
Heat 2 teaspoons oil in a large skillet over medium heat. Add sweet potatoes and 1/4 teaspoon salt; stir for 2 minutes. Carefully add water, cover, and cook for 8–10 minutes, stirring once, until a fork slides into the cubes. Add a little water if the pan dries out before they soften. Transfer potatoes to a clean bowl.
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Cook the turkey and vegetables
Add the remaining teaspoon oil, onion and bell pepper to the skillet. Cook for 3–4 minutes. Add turkey and break it into crumbles with a spoon. Cook for about 6–8 minutes, stirring and breaking up larger pieces. Add garlic, paprika, cumin, oregano, pepper and remaining salt during the final minute.
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Check doneness and combine
Use a food thermometer to check that the turkey reaches 165°F (74°C); color alone is not a reliable check. Return sweet potatoes to the pan, fold gently, and cook for 1–2 minutes until hot. Add a splash of water if the mixture looks dry.
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Finish
Remove from heat and add lime juice. Taste and adjust seasoning. Divide into four servings. Add yogurt and cilantro if desired.
Troubleshooting tips
If the sweet potatoes are firm, give them more covered cooking time before removing them from the pan. Bigger cubes can look cooked outside while staying hard in the center. If the turkey releases liquid, let excess moisture evaporate briefly, but stop cooking once it reaches a safe temperature. Extra-lean turkey can become dry; a splash of water at the end helps the spices coat the ingredients.
Substitutions and serving suggestions
Use ground chicken in place of turkey and follow the same 165°F doneness target. Yellow or orange bell pepper works equally well. Skip cilantro if you dislike it and use sliced green onions instead. Serve as a bowl, with a side salad, or spoon into warm tortillas. Yogurt is optional and contains milk; tortillas can add wheat or other allergens. Check ingredient labels if cooking for someone with dietary restrictions.
Turkey provides protein, but this recipe has not had a verified nutritional analysis. Brands, meat fat percentage and toppings change the final nutrition. For another protein-centered dinner, see our lemon chicken couscous bowls.
Storage and meal prep
Divide leftovers into shallow containers and refrigerate within 2 hours. Use within 3–4 days and reheat to 165°F (74°C). Store cold yogurt separately and add after reheating. Freeze portions for longer storage, then thaw in the refrigerator. See USDA leftover guidance.
Frequently asked questions
Can I leave the sweet potato skin on?
Yes. Scrub the potatoes thoroughly first and remove damaged spots. The skin changes the texture slightly but the same small cube size still matters.
Is this spicy?
The recipe uses smoked paprika, not hot paprika, and contains no chili flakes. Choose mild paprika and add heat separately if desired.
Can I double it?
Use two skillets or cook in batches. Doubling everything in a small pan traps moisture and makes the timing less predictable.
For a meat-free option, try our chickpea and spinach skillet.
Editorial note: Developed with AI assistance and not yet kitchen-tested. AI-generated images are serving illustrations, not photographs of a recipe test.