You guys know I love a good skillet meal and you won’t be let down with this ground turkey sweet potato skillet recipe! It’s loaded with vegetables, lean protein, and southwest spices, and topped off with some melted cheese.
It’s sweet, savory, cheesy, and packed with flavor. Plus it’s made in one pan and ready in about 45-50 minutes, making it great for a weeknight dinner. Or you can make it for meal prep and reheat it throughout the week!
This turkey sweet potato skillet is hearty, filling, absolutely delicious, and something the whole family will love. You can easily customize it with whatever you have on hand too!
Why we love this ground turkey sweet potato skillet
- comes together in about 40 minutes with 10 simple ingredients
- made in one pan – yay for fewer dishes to clean!
- macro-balanced meal – we have protein from the turkey, carbohydrates from the vegetables, some healthy fats from the oil and cheese, and fiber from the vegetables.
- packed with micronutrients – besides a good macro breakdown, it’s loaded with vitamin A, vitamin C, vitamin K, manganese, potassium, vitamin B6, and copper.
- great for meal prep – the leftovers taste great and it works well for meal prep.
Ingredients
- olive oil
- ground turkey
- sweet potatoes
- onion
- bell peppers
- kale
- chili powder
- cumin
- paprika
- garlic powder
- pepper jack cheese – optional, but adds a nice touch to finish it off
- salt and pepper
How to make ground turkey sweet potato skillet
- Cook turkey. Heat a large skillet or nonstick pan (it needs to be large – I used 12 inches) over medium heat, add 1 tablespoon of oil, and let it get hot. Add ground turkey, breaking it up with a spatula or meat chopper. Season with salt and pepper. Cook for 5-7 minutes until browned on the outside and cooked through. Remove from the skillet and set aside.
- Cook vegetables. Add the remaining 1 tablespoon oil to your pan. Then add sweet potatoes, onions, and salt and pepper, and stir to combine. Add about 2 tablespoons water, cover with a lid, and cook for 12-15 minutes, stirring occasionally. If needed, you can add a little more water halfway through to help them cook. Next, add the peppers, mix to combine, cover again, and cook for another 5 minutes. Then add your kale, a little more salt and pepper, and let it cook for another 1-2 minutes. All the veggies should be tender at this point.
- Bring it all together. Turn down the heat to low and add your ground turkey (with its juices) and the spices to the pan and stir well to combine. Finally, top with shredded cheese to cover the turkey mixture and let melt, for about 1-2 minutes. If needed, you can cover the pan with a lid.
- Enjoy! Top with optional toppings and enjoy!
What to serve with turkey sweet potato skillet
While you can enjoy this skillet meal as is, you can certainly add to it if you like. Here are some of my suggestions:
- some grains – rice or quinoa would be good options
- cauliflower rice
- tortilla chips
- salsa or pico de gallo
- sour cream or greek yogurt
- hot sauce
- avocado
- fresh cilantro
- sliced jalapenos
Meal prep
This ground turkey skillet is super easy to throw together and works great for meal prep. Depending on how much prep you want to do, you can either meal prep it all or just a few components. Here are a few suggestions for prepping:
- partial prep – cook the sweet potato mixture and store it in the fridge. When you are ready, make your turkey. As soon as it is browned, add the veggie mixture and heat until warmed through. Add the cheese and let it melt. Making the veggie mixture in advance will save you 15-20 minutes when fully assembling.
- full prep – just follow the directions as written and store it in a tightly sealed glass dish for up to 5 days in the fridge.
Storage and reheating
- refrigerator – store leftovers in an airtight container in the fridge for up to 4-5 days.
- freezer – I haven’t tried freezing this recipe, but it should work. I would leave off the cheese if you are going to freeze it. You can freeze the whole recipe in a large container or individual servings. It should last up to 3 months in the freezer.
- reheating – either reheat it by popping it in the microwave for a few minutes or you can reheat it in a skillet on the stovetop.
Substitutions and additions
- oil – any kind of neutral oil will work or butter/ghee.
- ground turkey – ground chicken will work instead of ground turkey. You can also use ground beef, but it will change the flavor. Feel free to use any fat percentage you like.
- sweet potatoes – any kind of sweet potatoes will work (Japanese, white,…) or you can use white potatoes. Butternut squash will also work instead of potatoes.
- kale – spinach (and most leafy greens) will work nicely instead of kale.
- spices – you can also use taco seasoning to give it the same flavors if you have that on hand.
- pepper jack cheese – any kind of cheese will work. Cheddar, Monterey Jack, or shredded mozzarella would work great. Leave off the cheese to keep this dairy-free, paleo, and Whole30.
Here are some additions you can add:
- veggies – feel free to swap out the veggies or add more. Zucchini, mushrooms, or even broccoli would all be great additions.
- beans – add some black beans for a southwestern flare.
More healthy one-pan recipes
- philly cheesesteak skillet
- buffalo chicken casserole
- steak and sweet potato skillet
- sheet pan sausage and vegetables
- healthy chicken pad thai
- chicken fajita casserole
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Ground Turkey Sweet Potato Skillet
This easy ground turkey sweet potato skillet combines turkey, sweet potato, veggies, and cheese to make a delicious dish packed with protein, carbs, and fiber. Made in one pan and something the whole family will love. Gluten-free and easily made dairy-free.
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ingredients
- 2 tablespoons olive oil (divided)
- 1 pound ground turkey
- 6 cups diced sweet potatoes (24 ounces/about 2-3 small-medium)
- 1 cup diced onion (120 grams)
- 2 tablespoons water (use more if needed)
- 2 heaping cups diced bell peppers (275 grams/2 medium)
- 3 cups packed chopped kale (90 grams)
- 1/2 tablespoon chili powder
- 1/2 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3/4 cup shredded pepper jack cheese (2 ounces)
- salt and pepper, to taste
- for topping – avocado, sliced jalapenos, salsa, cilantro…
instructions
- Cook the turkey. Heat a large skillet or nonstick pan (it needs to be large – I used 12 inches) over medium heat, add 1 tablespoon of oil, and let it get hot. Add ground turkey, breaking it up with a spatula or meat chopper. Season with salt and pepper. Cook for 5-7 minutes until browned on the outside and cooked through. Remove from the skillet and set aside.
- Cook the veggies. Add the remaining 1 tablespoon oil to your pan. Then add sweet potatoes, onions, and salt and pepper, and stir to combine. Add about 2 tablespoons water, cover with a lid, and cook for 12-15 minutes, stirring occasionally. If needed, you can add a little more water halfway through to help them cook. Next, add the peppers, mix to combine, cover again, and cook for another 5 minutes. Then add your kale, a little more salt and pepper, and let it cook for another 1-2 minutes. All the veggies should be tender at this point.
- Bring it all together. Turn down the heat to low and add your ground turkey (with its juices) and the spices to the pan and stir well to combine. Finally, top with shredded cheese to cover the turkey mixture and let melt, for about 1-2 minutes. If needed, you can cover the pan with a lid.
- Top with optional toppings and enjoy!
video
nutrition
Nutrition Facts
Ground Turkey Sweet Potato Skillet
Amount Per Serving (1 serving (1/4 of recipe/325 grams cooked))
Calories 417
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3.9g24%
Polyunsaturated Fat 1.3g
Monounsaturated Fat 6.4g
Cholesterol 13.4mg4%
Sodium 303mg13%
Potassium 1281mg37%
Carbohydrates 45g15%
Fiber 8.6g36%
Sugar 11.8g13%
Protein 33g66%
Vitamin A 28153IU563%
Vitamin C 115mg139%
Calcium 217mg22%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!
KB says
Enjoyed it!!!
Kelly Nardo says
Thanks, KB!
Liz says
Have made this several times. It’s delicious! Love the sweet potato in it and the spices!
Kelly Nardo says
Glad you enjoyed it, Liz!
Maria says
I made this last night and it was amazing! Perfect meal for family dinner and just as great for meal prep for the week. An easy way to get your protein and veggies into your day.
Kelly Nardo says
Happy to hear it! Thanks, Maria!
EK says
Love this recipe!! It’s so easy to make, packed with veggies, and easily customizable. I make it at least twice a month. My only tip is to make sure to cut the sweet potatoes into a small dice – they’ll cook fast and more evenly.
Kelly Nardo says
So glad to hear you enjoy it so much! Thanks for trying it, EK!
Sue Clark says
Very tasty and colorful. We loved it!
Kelly says
Glad to hear it! Thanks, Sue!
sylvi jenner says
this recipe was so good and so simple! I had all of the ingredients on hand as well which made this the perfect recipe for me to whip up in no time at all. It was so healthy, nutrient dense, and it tasted great! I highly recommend this dish
Kelly says
So glad you enjoyed it so much Sylvi! Thanks for trying it!
Lindsay says
Very good! Minimal prep time and in one pot which makes for easy clean up. Great as leftovers for lunch too!
Kelly says
So glad you enjoy it, Lindsay! Thanks for trying it!
Mezzo Strength says
Super easy and yummy dish! Full of a ton of flavor and lasts well in the fridge. I’m here for all the easy protein meal prep dishes 👏
Kelly says
I’m here for it too! So glad you enjoyed it!