Description
This ground turkey sweet potato skillet is a simple one-pan meal made with tender turkey, soft diced sweet potatoes, and lightly melted mozzarella cheese. It’s an easy, make-ahead friendly dinner that works well for busy weeknights and reheats smoothly for leftovers.
Ingredients
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2 tablespoons extra virgin olive oil
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1 pound free-range extra-lean ground turkey (you also can use grass-fed ground beef)
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1 teaspoon garlic clove, minced
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½ cup onions, diced
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½ cup yellow pepper, diced
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1½ cups sweet potato, diced
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Salt and freshly ground black pepper
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A pinch of red chili flakes (optional)
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½ cup shredded mozzarella cheese (If you’re doing Whole30 or following Paleo diet, don’t add cheese)
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Fresh parsley, for garnishing (optional)
Instructions
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In a cast iron skillet, heat the olive oil over medium-high heat until shimmering.
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Add the ground turkey and minced garlic to the skillet. Use a wooden spoon to break up the turkey as it cooks. Stir occasionally and cook for about 5 minutes, until the turkey is mostly cooked through.
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Add the diced onions and yellow peppers to the skillet. Cook, stirring frequently, until the onions are soft and translucent.
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Stir in the diced sweet potatoes, red chili flakes if using, salt, and freshly ground black pepper until evenly combined.
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Cover the skillet with a lid and cook until the sweet potatoes are tender, stirring occasionally. If needed, add a small amount of olive oil or a little water to help the sweet potatoes cook faster.
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While the sweet potatoes are cooking, preheat the oven to 400°F.
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Once the sweet potatoes are tender, sprinkle the shredded mozzarella cheese evenly over the skillet.
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Transfer the skillet to the preheated oven and bake until the cheese is fully melted.
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Remove from the oven and garnish with fresh parsley if desired. Serve warm.
Notes
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Dice sweet potatoes evenly so they cook at the same rate.
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Covering the skillet helps steam the sweet potatoes and speeds up cooking.
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Add cheese only after the sweet potatoes are fully tender to avoid overcooking.
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Leftovers store well in the refrigerator for up to 4 days and reheat gently in a skillet or microwave.