Smoky Turkey and Sweet Potato Skillet

Ground turkey and small sweet potato cubes simmer together in a smoky tomato sauce. Red pepper adds sweetness while parsley brightens the finished skillet.

Ingredients

• 500 g ground turkey
• 600 g sweet potatoes, peeled
• 1 red bell pepper
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 200 g canned chopped tomatoes
• 200 ml chicken stock
• 2 tbsp chopped parsley
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Cut sweet potatoes into even 1.5 cm cubes. Dice the bell pepper and onion, and finely chop the garlic.
2. Heat 1 tablespoon oil in a large deep skillet with a lid over medium-high heat. Add turkey and break it into small crumbles. Cook 6–8 minutes until lightly browned, then transfer to a plate.
3. Add the remaining oil, onion and pepper. Cook 5 minutes, stirring. Add garlic, paprika and cumin and stir for 30 seconds.
4. Stir in sweet potatoes, tomatoes, stock, salt and pepper. Return the turkey and its juices to the pan. Bring to a simmer, cover and cook over medium-low heat for 15–18 minutes, stirring twice.
5. Test a sweet potato cube with a fork. If still firm, add a splash of water and cook covered a few minutes longer. The turkey must reach 74°C / 165°F throughout.
6. Uncover and simmer 3–5 minutes until the sauce coats the mixture rather than pooling. Stir in parsley and divide between four bowls.
7. Refrigerate leftovers within two hours in shallow covered containers for up to three days. Reheat until steaming hot throughout, adding a little water if needed.

Cut the potatoes evenly

Small 1.5 cm cubes cook through during the covered simmer. Larger chunks need more time and may leave the turkey waiting in the pan.

Brown the turkey first

Let the meat sit briefly against the hot pan between stirs. Transfer it out while the vegetables soften to keep the cooking controlled.

Reduce the sauce uncovered

The covered stage softens the potatoes; the final uncovered simmer thickens the sauce. Add a splash of water only if the pan becomes dry before the potatoes soften.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Uncover and simmer 3–5 minutes until the sauce coats the mixture rather than pooling. Stir in parsley and divide between four bowls.

How should I store leftovers?

Refrigerate leftovers within two hours in shallow covered containers for up to three days. Reheat until steaming hot throughout, adding a little water if needed.