Ground Turkey and Sweet Potato Skillet
A cozy one-pan dinner with ground turkey, tender sweet potatoes, kale, and melted cheese.
Equipment
- 1 large skillet with lid if possible
- 1 cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
Ingredients
Skillet
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 medium sweet potatoes peeled and cut into small cubes
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes optional
- 1/3 cup low-sodium chicken broth or water
- 3 cups kale chopped, stems removed if tough
- 1 cup mozzarella or Monterey Jack cheese shredded
- 1 tablespoon fresh parsley chopped, optional for garnish
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Add the ground turkey and cook for 4 to 5 minutes, breaking it into crumbles as it browns.
- Stir in the diced onion and cook for 2 to 3 minutes, until it starts to soften.
- Add the minced garlic, sweet potatoes, kosher salt, black pepper, smoked paprika, dried oregano, and crushed red pepper flakes if using. Stir well to coat the sweet potatoes in the seasonings.
- Pour in the chicken broth or water. Cover the skillet and cook for 10 to 12 minutes, stirring once or twice, until the sweet potatoes are fork-tender.
- Uncover and stir in the chopped kale. Cook for 2 to 3 minutes, until the greens wilt.
- Sprinkle the shredded cheese evenly over the top.
- Cover again for 1 to 2 minutes, just until the cheese is melted.
- Taste and adjust seasoning if needed. Garnish with parsley if desired and serve warm.
Notes
Cut the sweet potatoes into small even cubes so they cook quickly. Spinach can be used instead of kale. Store leftovers in the refrigerator for up to 4 days and reheat thoroughly before serving.