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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.
Okay, so I was craving chicken pot pie the other day. Now I’m sure there is a paleo recipe for it, but I found a recipe for paleo shepherd’s pie and I thought that was a close second. And I remember my friend Cassie mentioning how she makes it all the time so I thought I should give it a try.
**This can also be made with a cauliflower topping as well. I’m just on a huge sweet potato kick lately. I’ll absolutely be giving the cauliflower one a try as well.
This paleo shepherd’s pie was the perfect meal and it lasted Thomas and I two nights, which is always a plus.
Paleo Shepherd’s Pie
- 1 pound of grass-fed ground beef (you can also make it with lamb, bison, or turkey)
- 2 medium carrots, peeled and chopped
- 1 small green pepper, chopped
- 1 small onion, chopped
- 1 cup mushrooms, diced
- 2 cloves garlic, minced
- 1 tsp. chili powder
- 1/2 tsp. dried rosemary
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 3 oz. tomato paste (about 6 tbsp.)
- 1/4 cup of water.
Sweet Potato Topping:
- 2 large sweet potatoes peeled and cubed (should be about 5 cups in total)
- 1 tbsp. of coconut oil or ghee
- 1/2 tsp of chili powder
- 1/4 tsp of sea salt
- Preheat the oven to 375 degrees.
- In a skillet on medium heat add the ground beef, chopped carrots, onions, mushrooms, pepper, and minced garlic.
- Cook on medium heat until carrots are soft. It should take about 15 minutes. Begin making the topping while the filling cooks.
- Once the carrots are soft, stir in the tomato paste, seasoning, salt & pepper.
Sweet Potato Topping:
- Steam or bake your sweet potatoes until fork tender. I steamed mine on the stove for about 15 minutes.
- Then add all your topping ingredients into a food processor and blend until smooth.
Final Step: Transfer the meat filling into a casserole dish and top with the sweet potato topping. Dash with some extra sea salt and chili powder. Bake for about 10 minutes. Remove from the oven, serve, and enjoy!