Easy Turkey Sweet Potato

This one-pan turkey and sweet potato combo turns basic ingredients into an amazing meal that's perfect when you're short on time. The mix of lean turkey and soft sweet potatoes makes for a filling dish that perfectly balances proteins and carbs. Bright veggies add color while cozy seasonings bring warmth to every bite—and it's all ready in half an hour.

The first time I made this for dinner, everyone looked pretty doubtful. But then my fussiest child asked for more. The sweet potato's natural sugars paired with the savory turkey quickly won everybody over.

Must-Have Ingredients

• Lean ground turkey (1 pound): Makes up the main protein; go for 93% lean for good flavor without too much grease
• Sweet potatoes (2 medium): Grab firm ones with bright orange insides for the best sweetness and health benefits
• Olive oil (1 tablespoon): This good-for-you fat adds depth and helps the veggies brown nicely
• Onion (1 medium): Creates a tasty foundation; yellow ones give you just the right mix of sweet and savory
• Garlic (2 cloves): Nothing beats freshly minced for flavor; pick solid bulbs with no sprouts
• Bell pepper (1, any color): Gives nice crunch and vitamin C; red ones tend to taste sweeter than green
• Smoked paprika (1 teaspoon): Adds a gentle smoky touch without heat; good Spanish stuff really makes a difference
• Cumin (1 teaspoon): Brings warm earthiness; freshly toasted and ground seeds taste way better
• Salt and pepper: These basics matter; sea salt and fresh-cracked pepper lift everything up
• Spinach (2 cups, chopped): Shrinks down perfectly in the pan, adding nutrients without taking over
• Fresh parsley: Perks up the finished dish with green color and fresh flavor

Easy Cooking Steps

Cook Aromatics First:

Warm up olive oil in a big skillet over medium heat until it shimmers. Toss in your chopped onion and garlic, then cook for about 2-3 minutes until onions turn see-through and smell sweet.

Get Those Sweet Potatoes Going:

Throw in your diced sweet potatoes, making sure they're all cut the same size so they'll cook evenly. Let them cook for around 10 minutes, stirring now and then until they start getting soft but still hold their shape.

Brown The Turkey:

Add your ground turkey to the partly cooked veggies, breaking it into small bits with your spoon. Cook for 5-7 minutes until you don't see any pink and the edges start to brown a little for extra flavor.

Add Your Spices:

Scatter the smoked paprika, cumin, salt, and pepper all over everything and mix well. This way, all the flavors spread out instead of clumping in one spot.

Finish With Fresh Veggies:

Mix in your chopped bell pepper and fresh spinach, letting the heat from the pan soften the peppers and wilt the greens. Cook another 3-4 minutes until everything's tender but still colorful.

Serve It Up:

Take the pan off the heat and sprinkle fresh parsley all over the top. The warmth releases all the good smells from the herbs while making it look pretty too.

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My grandma always said sweet potatoes beat regular ones for nutrition, and science now backs her up. I've noticed the orange ones have just the right sweetness to balance out savory dishes like this. Last month when my sister brought her kids over, even her teenagers—who normally push veggies around their plates—ate everything up.

Serving Suggestions

This flexible dish works great served different ways. Put it over brown rice or quinoa if you want something heartier, or stuff it in warm corn tortillas with avocado slices for awesome tacos. Want more protein? Try a fried egg on top—the runny yolk makes an incredible sauce. In summer, I often pair it with a simple green salad and lemon dressing for a nice contrast.

Mix It Up

You can easily change this recipe to fit what you like or need. Swap turkey for ground chicken or veggie crumbles without changing how you cook it. If you love Mediterranean flavors, throw in some olives, feta, and oregano. Want Italian vibes? Add basil, oregano, and a bit of parmesan on top. Like it hot? Mix in diced jalapeños and a pinch of cayenne with your other spices. My sister makes a fall version with butternut squash mixed in with the sweet potatoes—the extra sweetness works so well with the warm spices.

Using Up Extras

Keep any leftovers in sealed containers in your fridge for up to three days to stay fresh. When you reheat, do it gently in a covered pan with a splash of water to bring back moisture, or use the microwave at half power with a damp paper towel on top so it won't dry out. You can turn leftovers into something new by stuffing them in bell peppers, adding cheese, and baking until hot and bubbly. Freezing works great too—just portion it out for easy future meals. Let it thaw in the fridge overnight, then warm it slowly in a covered pan with a little water.

This turkey and sweet potato skillet has become my go-to when time's tight but I still want something healthy. The flavors make everyone happy while keeping cooking super simple. The one-pan approach means less cleanup but tons of flavor—showing that eating well doesn't have to be hard or time-consuming. My favorite part is watching people take their first bite—there's always that look of surprise when they realize how these simple ingredients come together into something so tasty. This dish really captures what good home cooking is about: fresh stuff, easy steps, and food that's good for both body and soul.

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Common Recipe Questions

→ Can I swap the turkey for something else?

Of course! Try ground chicken, beef, or even plant-based alternatives instead.

→ How much time will this take?

It takes about 40 minutes in total—15 minutes for prepping and 25 minutes of cooking.

→ Does this work for weekly meal prep?

For sure! It stores well for up to 4 days in the fridge, making it meal-prep friendly.

→ What pairs well with this one-pan meal?

It’s a great standalone dish, but adding brown rice, quinoa, or salad on the side works too.

→ Can I toss in different veggies?

Go for it! Mushrooms, zucchini, or cherry tomatoes would be tasty additions.