Ground Turkey Sweet Potato Skillet With Spinach

This ground turkey sweet potato skillet is a balanced, colorful dinner built from everyday ingredients. The sweet potatoes cook until tender, the turkey gets a warm smoky seasoning, and spinach wilts into the pan at the end. A squeeze of lime and a spoonful of yogurt make a simple finish.

Recipe details

Serves: 4 | Prep: 15 minutes | Cook: 25 minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground turkey
• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 1 small red onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/3 cup low-sodium chicken broth or water
• 3 cups baby spinach
• Juice of 1/2 lime
• Plain Greek yogurt and sliced green onion, for serving

Instructions

1. Heat olive oil in a large lidded skillet over medium heat. Add turkey and onion. Cook for 5 to 6 minutes, breaking the turkey into small pieces, until browned and cooked through. Transfer to a plate.
2. Add sweet potato, bell pepper, garlic, paprika, cumin, oregano, salt and pepper. Stir for 1 minute to coat the vegetables in the spices.
3. Pour in broth, cover the skillet and cook for 8 to 10 minutes, stirring once, until the sweet potato is fork-tender. Add another splash of broth if the pan becomes dry before the potatoes soften.
4. Return turkey to the pan and stir. Add spinach in handfuls and cook uncovered for 2 to 3 minutes, until wilted and everything is hot. Ground turkey should reach 165°F.
5. Remove from heat and stir in lime juice. Taste and adjust seasoning. Serve with a dollop of Greek yogurt and green onion.

Ways to customize it

Use baby kale instead of spinach, adding it a few minutes earlier so it softens. Black beans can replace half the turkey for a meat-and-bean version. For a little heat, add a pinch of red pepper flakes or chopped jalapeño with the bell pepper. If you want a cheesier finish, sprinkle a small amount of shredded Monterey Jack over the hot skillet.

Prep and storage notes

Cut the sweet potato into even pieces so it cooks at the same rate. The skillet keeps in a sealed container in the refrigerator for up to 4 days. Reheat in a covered skillet with a tablespoon of water, or microwave in short intervals, stirring between them. The spinach will soften more after reheating, but the flavor holds well.

FAQ

Can I use frozen sweet potato cubes? Yes. Add them frozen and increase the covered cooking time by several minutes, checking for tenderness.

What can I serve with it? It is a complete skillet meal, but brown rice, quinoa or a simple side salad make it more substantial.