Ground Turkey Sweet Potato Skillet (Print version)
A hearty one-pan ground turkey sweet potato skillet with peppers, spinach, warm spices, and a light layer of melted cheese.
# Ingredients:
For the skillet
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) lean ground turkey
03 -
1 small yellow onion, diced
04 -
1 red bell pepper, diced
05 -
3 garlic cloves, minced
06 -
2 tablespoons tomato paste
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon ground cumin
09 -
1/2 teaspoon chili powder
10 -
1 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
1 large sweet potato, peeled and cut into 1/2-inch cubes, about 2 1/2 cups (375 g)
13 -
1/3 cup (80 ml) low-sodium chicken broth or water
14 -
2 packed cups (60 g) baby spinach
15 -
1/2 cup (55 g) shredded cheddar or Monterey Jack cheese
16 -
2 tablespoons chopped parsley or cilantro
17 -
Pinch of red pepper flakes, optional
# Instructions:
01 -
Heat olive oil in a 12-inch skillet over medium-high heat. Add the ground turkey and cook for 5-6 minutes, breaking it into crumbles, until no longer pink and lightly browned.
02 -
Add the onion and bell pepper. Cook for 3-4 minutes, stirring often, until the onion softens and the pepper begins to relax.
03 -
Stir in garlic, tomato paste, smoked paprika, cumin, chili powder, salt, and black pepper. Cook for 1 minute, just until the garlic smells fragrant and the tomato paste darkens slightly.
04 -
Add the sweet potato cubes and broth. Stir well, cover, and reduce the heat to medium. Cook for 12-15 minutes, stirring once or twice, until the sweet potatoes are fork-tender. Add another splash of broth if the skillet gets dry.
05 -
Stir in the spinach until wilted. Taste and adjust seasoning. Sprinkle cheese over the top, cover for 1-2 minutes until melted, then garnish with parsley or cilantro and red pepper flakes if using.
# Good to know:
01 -
Cut sweet potatoes into 1/2-inch cubes so they cook evenly.
02 -
Best served warm, straight from the skillet.
03 -
Leftovers keep refrigerated for up to 4 days.