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Ground Turkey and Sweet Potato Skillet

A cozy one-pan meal bursting with ground turkey, sweet potatoes, and vibrant vegetables, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 tbsp olive oil Extra virgin works wonders for flavor.
  • 1 lb ground turkey Choose lean turkey for a healthier option. Preferably organic or local.
  • 1.5 tsp garlic, freshly minced Fresh garlic adds an aromatic quality.
  • 1/2 cup onions, diced Sweet onions are an excellent choice.
  • 1/2 cup yellow pepper, diced Adds a subtle sweetness.
  • 1.75 cups sweet potato, peeled and diced into 1/2-inch cubes Look for firm sweet potatoes.
  • to taste salt and black pepper Simple yet effective for seasoning.
  • 1/4 tsp red chili flakes Adjust according to your spice tolerance.
  • 1/2 tsp smoked paprika Adds depth and smokiness.
  • 3/4 cup mozzarella cheese Fresh mozzarella melts beautifully.
  • for garnish fresh parsley Adds freshness.

Method
 

Preparation
  1. Start by peeling and dicing the sweet potatoes into ½-inch cubes. Finely mince the garlic, dice the onions, and chop the yellow pepper.
Cooking
  1. Preheat your oven to 400°F (200°C). Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the ground turkey and minced garlic, breaking up the meat as it cooks for about 5 minutes until browned.
  2. Toss in the diced onions and yellow pepper. Cook for another 3-4 minutes until softened and aromatic.
  3. Incorporate the sweet potato cubes, red chili flakes, smoked paprika, salt, and black pepper. Mix well and cover the skillet. Cook for 8-10 minutes until sweet potatoes are fork-tender.
  4. Sprinkle mozzarella cheese over the top and transfer the skillet to the oven. Bake for 5-7 minutes until cheese is melted and bubbly.
  5. Remove from oven, let cool for a couple of minutes, then garnish with fresh parsley. Serve straight from the skillet.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Feel free to substitute other veggies like zucchini or kale.