This sweet potato turkey skillet is so easy. It’s the perfect dish when you aren’t in the mood to make a mess of your kitchen.
“Wait you made all of this in one pan?” Thomas asked me after he quickly finished his first bowl.
Yes! Everything is in one pan which is an absolute game changer if you ask me. I only had one thing to clean after we finished up dinner which makes me super happy.
There are so many ways to make this skillet recipe. For example: I added in brussels sprouts and didn’t have the yellow bell pepper this time. You can basically add any veggies you want.
Sweet Potato Turkey Skillet
- 2 large sweet potatoes (diced)
- 1 pound ground turkey
- 1 yellow bell pepper
- 1 1/2 cup chopped brussels sprouts
- 1 cup of diced onions
- 2 tbs of olive oil
- 1/3 cup of low sodium broth (or water)
- 1 1/2 tbs cumin
- 3 cloves of garlic
- 1 tsp chili powder
- Salt & pepper to taste
- In an iron skillet or a pan (I don’t have an cast iron skillet yet and my regular pan worked just fine). Heat your olive oil over medium-heat.
- Add ground turkey and garlic. Using a wooden spoon break up the turkey and cook for about 5 minutes or until it begins to brown.
- Next add in your onions and yellow pepper and cook until the onions are soft.
- Lastly, add your sweet potatoes, brussels, seasoning, and broth/water.
- Cover your skillet and cook until everything is nice and tender.
**I decided to shred a bit of cheddar cheese on the top at the very end. I turned off the heat and covered it for another 2 minutes. If you do have a cast iron skillet you could pre-heat your oven to 400 degrees F. Put cheese on top and place in the oven until the cheese melts and is golden brown.
***Serve as is or put if over some quinoa.