Smoky Turkey and Sweet Potato Skillet (Print version)
Ground turkey and small sweet potato cubes simmer together in a smoky tomato sauce.
# Ingredients:
Ingredients
01 -
500 g ground turkey
02 -
600 g sweet potatoes, peeled
03 -
1 red bell pepper
04 -
1 onion
05 -
2 garlic cloves
06 -
2 tbsp olive oil
07 -
2 tsp smoked paprika
08 -
1 tsp ground cumin
09 -
200 g canned chopped tomatoes
10 -
200 ml chicken stock
11 -
2 tbsp chopped parsley
12 -
½ tsp salt
13 -
¼ tsp black pepper
# Instructions:
01 -
Cut sweet potatoes into even 1.5 cm cubes. Dice the bell pepper and onion, and finely chop the garlic.
02 -
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.
03 -
Add the remaining oil, onion and pepper. Cook 5 minutes, stirring. Add garlic, paprika and cumin and stir for 30 seconds.
04 -
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.
05 -
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.
06 -
Uncover and simmer 3–5 minutes until the sauce coats the mixture rather than pooling. Stir in parsley and divide between four bowls.
07 -
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.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.