This easy Ground Turkey Sweet Potato Skillet Dinner is a quick, hearty weeknight meal packed with vegetables and bold taco-inspired flavors. It’s perfect served straight from the pan, spooned into warm tortillas, or with tortilla chips for scooping. Ready in under an hour, it’s a crowd-pleasing, one-pan dinner the whole family will enjoy.
This skillet is inspired by a fan favorite enchilada-style recipe but simplified into a single-pan version that saves time and effort. By skipping rolls or baking dishes and keeping everything in one skillet, you get the same satisfying flavor with far less fuss—ideal for busy weeknights when you want something nutritious and delicious on the table fast.
If you enjoy sweet potatoes, you’ll appreciate how their natural sweetness balances the spices here. The recipe is flexible: serve it as a main dish, tuck it into tortillas for tacos, or use it as a hearty topping for rice or cauliflower rice. It’s easy to adapt for dietary needs and to add extra vegetables to boost nutrition.
Why We Love This Ground Turkey Sweet Potato Skillet Dinner
- One pan, minimal cleanup. Everything cooks in a single skillet so you spend less time washing dishes and more time enjoying dinner.
- Simple to adapt. Naturally gluten-free; swap or omit cheese to make it dairy-free, or use ground chicken or beef instead of turkey.
- Vegetable-forward. Sweet potatoes, bell peppers, corn and beans make this a veggie-packed meal. Add chopped spinach, kale or extra peppers if you want more greens.
- Easy to customize. Omit beans or corn, use different cheeses or spices, or swap in pinto beans—this skillet can be changed up to suit your family’s tastes.
- Great for meal prep. It reheats well and keeps in the fridge for several days, making it a convenient option for lunches or quick dinners all week.
Ingredient Notes
See the full ingredient list below in the recipe card. Key notes to keep in mind:
- Ground turkey: Choose a turkey with some fat (around 85% lean) for juicier flavor. Ground chicken or beef are also fine substitutions; drain beef if it releases excess grease.
- Sweet potatoes: You’ll need roughly 4 cups diced (about 2 medium sweet potatoes). Peeling is optional—leaving skins on saves time and adds texture.
- Fire roasted tomatoes: Use the juices too; they add extra flavor and help the mixture come together.
- Bell peppers: One red and one green pepper work nicely, but use any color combination you prefer.
- Spices: A blend of chili powder, cumin, oregano, smoked paprika, garlic powder and onion powder gives a taco-style profile. Smoked paprika adds a smoky depth; regular paprika will work if that’s what you have.
- Cheese: Freshly shredded cheddar or Monterey Jack melts best, but pre-shredded cheese is convenient and fine to use.
Step-By-Step Instructions
Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and bell peppers and sauté until the onion becomes translucent. Push the vegetables to the side and add the ground turkey, breaking it into pieces. Cook until browned and no pink remains. Remove the turkey and peppers to a separate bowl and set aside.
Step 2: Reduce heat to medium and add another tablespoon of olive oil. Add the diced sweet potatoes and sauté for about 10 minutes, stirring every few minutes so they brown evenly and don’t stick. If needed, add a touch more oil or lower the heat to prevent burning.
Step 3: When the sweet potatoes are tender and lightly browned, add the fire-roasted tomatoes (with juices), drained beans, corn, diced green chiles and the spice blend. Stir to combine and let the mixture warm through for a few minutes.
Step 4: Return the cooked turkey and pepper mixture to the skillet and stir until everything is evenly mixed and heated through.
Step 5: Sprinkle shredded cheese over the top, cover or let simmer for a few minutes until the cheese melts. If your skillet is oven-safe, you can broil for 1–2 minutes to get a lightly browned, bubbly cheese crust. Finish with chopped cilantro.
Step 6: Serve hot as-is, over rice or cauliflower rice, with tortilla chips, or in warm tortillas. Top with sour cream or Greek yogurt, sliced avocado, jalapeños, pickled onions or a squeeze of lime if you like.
Recipe Tips
- Use enough oil for the sweet potatoes. To achieve nicely browned, slightly crisp sweet potatoes, sauté them in oil instead of simmering in liquid. Keep the pan coated and stir often so they don’t burn.
- Stretch the meal. This skillet serves about six. To feed more people or make portions go further, serve it over rice, with chips, or tucked into tortillas. A fried egg on top and some sliced avocado make great additions.
- Broil for melty, browned cheese. If you like a golden cheese finish, use an oven-safe skillet and broil for a minute or two. Remove promptly and top with fresh cilantro.
- Substitutions: Ground beef can be used instead of turkey—just drain excess fat after browning. Ground chicken also works if you prefer it.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat in the microwave, oven or air fryer; add a sprinkle of fresh cheese before reheating if desired.
This skillet also freezes well. Cool completely, transfer to a freezer-safe container, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Possible Toppings
Cheese and cilantro are classics, but these options are all excellent additions:
- Cubed avocado
- Sour cream or Greek yogurt
- Sliced fresh or pickled jalapeños
- Pickled onions
- Guacamole or salsa
- Lime wedges for squeezing
- Hot sauce or pico de gallo
- Sliced radishes for crunch
Other One Pot Meals
- Dutch oven pork tenderloin
- One pot chili mac and cheese
- Turkey pepper skillet dinner
- Creamy one pot pasta
- 20 minute lemon ricotta pasta
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Ground Turkey Sweet Potato Skillet Dinner
Prep Time: 10 minutes • Cook Time: 30 minutes • Total Time: 45 minutes • Servings: 6
Ingredients
- 2 bell peppers, small diced (use your favorite colors)
- 1 onion, diced
- 1 lb ground turkey (about 85% lean recommended)
- 2–3 sweet potatoes, diced (about 4 cups)
- 1 cup corn (fresh, frozen or canned)
- 1 can black beans, drained (approx. 15 oz)
- 1 can diced green chiles (4 oz)
- 1 can fire-roasted diced tomatoes (14.5 oz), juices included
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic powder (or 2–3 minced garlic cloves)
- 1/4 tsp onion powder
- 1/2 tsp sea salt and 1/2 tsp pepper
- 1–1½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/3 cup chopped fresh cilantro
- 2–3 tbsp olive oil
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté diced onion and bell peppers until the onion is translucent. Push to the side and add the ground turkey, breaking it up as it cooks. Cook until no pink remains. Remove turkey and peppers to a bowl and set aside.
- Reduce heat to medium and add another tablespoon of olive oil. Add diced sweet potatoes and sauté for about 10 minutes, stirring frequently so they brown without burning. Add more oil or reduce heat if needed.
- When sweet potatoes are tender, add fire-roasted tomatoes with juices, drained black beans, corn, diced green chiles and spices. Stir to combine and warm through.
- Return the cooked turkey and pepper mixture to the skillet and mix thoroughly.
- Top with shredded cheese and allow it to melt. If desired and using an oven-safe skillet, broil for 1–2 minutes to brown cheese. Finish with chopped cilantro.
- Serve hot as-is, over rice or cauliflower rice, with tortilla chips, or in warm tortillas. Store leftovers in an airtight container for up to 4–5 days.
Notes
- For crisp, browned sweet potatoes, sauté in oil rather than simmering in liquid. Keep the pan well-coated and stir regularly.
- To feed more people, serve over rice, in tortillas, or with extra sides like a salad.
- If using ground beef, drain excess fat after browning for best results.
- Freezes well: cool completely and store in a freezer-safe container for up to 3 months.
Nutrition (per serving)
Calories: 348 kcal • Carbohydrates: 41 g • Protein: 30 g • Fat: 8 g • Fiber: 10 g • Sodium: 787 mg
Nutrition values are estimates and should be used as a guide.
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