This Cheesy Ground Turkey Sweet Potato Skillet is my go-to weeknight hero: hearty, melty, and ready in about 30 minutes. Everything cooks in one pan for a cozy, colorful dinner that tastes like a hug and leaves the kitchen easy to clean.
Why You’ll Love This Cheesy Ground Turkey Sweet Potato Skillet
- One-pan convenience with minimal dishes.
- Balanced and satisfying: lean protein, sweet-savory veggies, and gooey cheese.
- Ready fast with pantry spices you already have.
- Family friendly and endlessly flexible for your fridge.
Cheesy Ground Turkey Sweet Potato Skillet Ingredients & Substitutions
- 1 tablespoon olive oil (or avocado oil)
- 1 pound ground turkey (93 percent lean works well; sub ground chicken or lean beef)
- 1 small yellow onion, diced
- 1 red bell pepper, diced (any color works)
- 3 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
- 2 medium sweet potatoes, peeled if desired and diced into 1/2 inch cubes
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika (regular paprika works)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3/4 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes, optional for heat
- 1/2 cup low sodium chicken broth or water, as needed for steam-roasting
- 2 cups baby spinach, roughly chopped (or kale)
- 1 cup canned black beans, drained and rinsed, optional for extra protein and fiber
- 1 1/2 cups shredded cheddar or Monterey jack (hand shredded melts best; use dairy free shreds for DF)
- 2 green onions, thinly sliced
- Lime wedges and chopped cilantro for serving, optional
Step-by-Step Instructions to Make Cheesy Ground Turkey Sweet Potato Skillet
1. Prep the veggies
Dice the sweet potatoes into even 1/2 inch cubes so they cook quickly and uniformly. Chop onion, bell pepper, and garlic. Shred the cheese.
2. Brown the turkey
Heat oil in a large 12 inch skillet over medium high. Add ground turkey, breaking it into crumbles. Cook 4 to 6 minutes until no longer pink and browned in spots, 165 F internally. Season with a pinch of salt. Transfer to a plate, leaving any drippings in the pan.
3. Sauté aromatics
Add onion and bell pepper to the skillet. Cook 3 to 4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
4. Steam-roast the sweet potatoes
Add sweet potatoes, chili powder, smoked paprika, cumin, oregano, salt, black pepper, and red pepper flakes. Toss to coat in the spices. Pour in 1/2 cup broth or water, cover, and cook over medium heat, stirring once or twice, 8 to 10 minutes until the sweet potatoes are tender and the liquid is mostly absorbed.
5. Combine and season
Return the browned turkey to the pan along with spinach and black beans, if using. Stir until the greens wilt and everything is hot. Taste and adjust salt and pepper as needed.
6. Make it cheesy
Sprinkle cheese evenly over the top. Cover and cook 1 to 2 minutes until the cheese is fully melted and bubbly around the edges.
7. Finish and serve
Top with green onions and cilantro. Squeeze fresh lime over the skillet for brightness. Serve hot right from the pan.
Tips for Success
- Cut the sweet potatoes evenly so they cook at the same rate.
- Use a lid to trap steam and soften the sweet potatoes fast.
- Hand shred cheese for the best melt and flavor.
- Season in layers: a little salt with the turkey, then more after the potatoes cook.
- If the pan looks dry before the potatoes are tender, add a splash more broth.
Variations of Cheesy Ground Turkey Sweet Potato Skillet
- Tex-Mex: Add 1 teaspoon taco seasoning and finish with avocado and pico.
- BBQ: Stir in 2 to 3 tablespoons BBQ sauce before adding cheese.
- Italian: Swap cheddar for mozzarella, add 1 teaspoon Italian seasoning, finish with basil.
- Buffalo: Toss cooked turkey with 2 tablespoons hot sauce, use Monterey jack, drizzle ranch or blue cheese.
- Mediterranean: Use feta instead of cheddar, add oregano, olives, and a squeeze of lemon.
Serving Suggestions: What to Pair with Cheesy Ground Turkey Sweet Potato Skillet
- Simple side salad with lemon vinaigrette.
- Warm tortillas or naan to scoop it up.
- Cilantro lime rice or cauliflower rice.
- Cool toppings like Greek yogurt or lime crema, plus avocado slices.
- Fried or poached eggs to turn it into a hearty brunch.
Storage & Reheating Instructions
- Fridge: Store in an airtight container up to 4 days.
- Freeze: Cool completely, then freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Stovetop over medium with a splash of broth, or microwave in 60 second bursts, stirring between. Add a little fresh cheese if you like.
Memories Made Around the Table
This skillet started as a Tuesday night scramble and quickly became a tradition. The first time I made it, my family hovered at the stove and we ate right from the pan. It is the kind of dish that invites everyone to gather close.
FAQs
Can I use ground chicken or beef? Yes. Ground chicken cooks similarly to turkey. Lean ground beef works too; drain any excess fat before adding the potatoes.
Do I have to peel the sweet potatoes? No. The skin is tender and nutritious. Just scrub well. Peel if you prefer a smoother texture.
How can I make this dairy free? Skip the cheese or use your favorite dairy free shreds. A drizzle of olive oil and extra green onions add richness without dairy.
Can I make it spicier? Add more crushed red pepper, diced jalapeño with the onion, or a dash of hot sauce before melting the cheese.
Meal prep friendly? Absolutely. Portion into containers with rice or greens. It reheats beautifully and stays satisfying for days.
Final Thoughts
When you need a wholesome, melty, one-pan dinner, this Cheesy Ground Turkey Sweet Potato Skillet delivers every time. Keep it simple or dress it up with your favorite toppings. Either way, expect clean plates and happy hearts.
Cheesy Ground Turkey Sweet Potato Skillet
Equipment
- 1 12-inch skillet with lid
- 1 Spatula or wooden spoon
- 1 Chef's knife
- 1 Cutting Board
- 1 Measuring spoons (optional)
Ingredients
Main Skillet
- 1 tbsp olive oil or avocado oil
- 1 lb ground turkey 93% lean works well; sub ground chicken or lean beef
- 1 small yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 medium sweet potatoes diced into 1/2-inch cubes; peeled if desired
- 1 tsp chili powder
- 1 tsp smoked paprika regular paprika works
- 0.5 tsp ground cumin
- 0.5 tsp dried oregano
- 0.75 tsp fine sea salt plus more to taste
- 0.25 tsp black pepper
- 0.125 tsp crushed red pepper flakes optional, for heat
- 0.5 cup low sodium chicken broth or water, as needed for steam-roasting
- 2 cups baby spinach roughly chopped; or kale
- 1 cup canned black beans drained and rinsed; optional for extra protein and fiber
- 1.5 cups shredded cheddar or Monterey Jack hand-shredded melts best; dairy free shreds work
- 2 green onions thinly sliced
For Serving (optional)
- Lime wedges for serving
- Chopped cilantro for serving
Instructions
Make the Skillet
- Dice the sweet potatoes into even 1/2-inch cubes so they cook quickly and uniformly. Chop the onion, bell pepper, and garlic. Shred the cheese.
- Heat the oil in a large 12-inch skillet over medium-high. Add the ground turkey, breaking it into crumbles. Cook 4 to 6 minutes until no longer pink and browned in spots (165°F internally). Season with a pinch of salt. Transfer to a plate, leaving any drippings in the pan.
- Add the onion and bell pepper to the skillet. Cook 3 to 4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Add sweet potatoes, chili powder, smoked paprika, cumin, oregano, salt, black pepper, and red pepper flakes. Toss to coat in the spices. Pour in 1/2 cup broth or water, cover, and cook over medium heat, stirring once or twice, 8 to 10 minutes until the sweet potatoes are tender and the liquid is mostly absorbed.
- Return the browned turkey to the pan along with spinach and black beans, if using. Stir until the greens wilt and everything is hot. Taste and adjust salt and pepper as needed.
- Sprinkle the cheese evenly over the top. Cover and cook 1 to 2 minutes until the cheese is fully melted and bubbly around the edges.
- Top with green onions and cilantro. Squeeze fresh lime over the skillet for brightness. Serve hot right from the pan.