This Ground Turkey Sweet Potato Skillet will be ready to dig into in less than 30 mins and you will be amazed at how flavorful it is!
It’s a quick ONE-PAN meal for your family to enjoy and will give you plenty of left overs for the week!
In the past we have always made this in the colder months, but this summer we have been making it once a week because it is soooo quick and simple.
5 Tips to make the best Ground Turkey Sweet Potato Skillet recipe:
- Don’t overload your pan with sweet potatoes because the will take a long time to cook and you may burn your food. Also, we want to limit the amount of carbs per serving to a small handful.
- Cover the pan with a lid and reduce the heat to medium to cook the sweet potato faster.
- Or you can cook the sweet potatoes first and add it into the pan when the ground turkey is cooked (but not needed, that's just more work).
- You can also add other types of spices you have in your kitchen to make this recipe even more flavorful. I have heard of some people using spices like cumin, curry, paprika, sage, chili powder, onion powder, thyme, rosemary and hot sauce.
- Some have even said that they have added kale, spinach and mushroom as well, which make this recipe even more delicious and nutritious. I’ve made this recipe with broccoli and green beans and it was awesome that way too. The more veggies the better.
- 2 tbsp Garlic extra-virgin olive oil
- 3 lbs 93% lean ground turkey
- 1 tbsp garlic clove, minced
- 1 white onions, diced
- 1 yellow pepper, diced
- 1 red pepper, diced
- 3 medium sweet potato (2lbs), chopped with the clever cutter
- Salt and black pepper
- A pinch of red chili flakes
- 2 cup shredded mozzarella cheese
- Fresh parsley for garnishing
- In an big pot, heat olive oil over medium-high heat.
- Add 93% ground turkey and garlic. Use a wood spoon breaking up the turkey while it cooks. Stir occasionally and cook for about 5 minutes.
- Add onions and red/yellow peppers and cook until onions are soft.
- Add the sweet potato, chili pepper, salt, and pepper.
- Cover the skillet and cook until they are tender. Don’t forget to stir occasionally.
- Because the pot is soooo big, we don't put the cheese on until after it is portioned out. If you are going to eat it right away, as soon as you dish it up, it will be hot enough to melt the cheese. Garnish with parsley. We portion out the left overs into individual food prep containers.
*For the left overs, you don't have to put the cheese on right away. If you put it on later, it will melt when you reheat it.
**You can keep this recipe in the fridge for up 6 days.
This made 9-10 servings in our Glad Meal Prep Containers that we use to portion out our food.
Total I spent $10 for the turkey, $3 on onions and peppers, $2.50 on sweet potatoes, $2 for shredded mozzarella cheese, plus some of the spices that I already had. So about $18 in food costs.
For $18 we made 9 meals so each meal only cost $2 each!
(4.5 oz turkey, 3/4 cup sweet potato, 1/4 cup cheese)
Add it to your MyFitnessPal food log HERE!