Ground Turkey Sweet Potato Skillet

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5 from 31 votes

Ground Turkey Sweet Potato Skillet is your go-to for a hearty, delicious meal that’s ready fast.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Keyword: Ground Turkey Sweet Potato Skillet

Servings: servings

Author: Chelsea Lords

Cost: $15.82

Equipment

Large skillet non-stick

Ingredients

1 pound sweet potatoes 2 small potatoes; see note 1
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper optional
2 tablespoons olive oil
1 pound lean ground turkey or ground beef (93/7)
3/4 teaspoon salt
1/4 teaspoon pepper
1 (15-ounce) can black beans drained and rinsed
1 cup shredded sharp Cheddar cheese
Toppings as desired see note 2
Cooked rice optional, for serving

US - Metric

Instructions

Wash and pierce the sweet potatoes all over with a fork (about 9 times). Microwave for 5 minutes, flip, and microwave another 3–5 minutes until tender (a knife should slide through easily). Let cool slightly, peel, and dice into 1/2-inch pieces.
Measure out seasonings.
Heat olive oil in a large skillet over medium-high heat. Season the meat with the salt and pepper. Add meat to the skillet and brown one side, then flip to brown the other (1 minute per side). Break the meat into small crumbles using a wooden spoon. Add the seasoning mix and stir until fully incorporated. Continue cooking until the meat is browned and any fat has cooked off. Taste and adjust seasonings if needed.
Add diced sweet potatoes and black beans to the skillet. Stir to combine. Sprinkle cheese over the top, cover, and let it melt for 3–4 minutes. If needed, broil for 1–2 minutes to melt the cheese.
Top with cilantro, lime, avocado, or sour cream as desired. Serve alone or over cooked rice.

Video

Notes

Note 1: Use small 5–6 oz potatoes for faster cooking.

Note 2: Add fresh lime and cilantro to individual bowls for a burst of flavor. For creaminess, try diced avocado, sour cream, or this quick sauce:

Mix 1/2 cup mayo, 1/4 tsp lime zest, 3 tbsp lime juice, 1/8 tsp cumin, 1/4 tsp paprika, 1/2 tsp chili powder, 1 tsp hot sauce, and a pinch of salt and pepper. Drizzle over servings.

Storage: Store leftovers in an airtight container in the fridge for 3 days or freeze portions for 3 months. Thaw frozen portions overnight in the fridge, then reheat in a skillet or microwave. For meal prep, skip the cheese and add it fresh before reheating for the best texture and flavor.

Nutrition