Ground Turkey Sweet Potato recipe is an easy meal the whole family can try. This skillet dinner is made with lean ground turkey, sweet potatoes, and chick pea pasta so it packs a protein punch. Perfect on a busy weeknight because it cooks up in one large skillet so there's less mess to clean!
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This ground turkey sweet potato recipe is a great meal you can whip up those busy weeknights when time is short. Lately, I've been turning to skillet dinners. In fact, many of my latest recipes are exactly that.
I've been trying to make some healthy meals too. Using ground turkey instead of ground beef is an easy swap. And we have been eating more chicken pea pasta for some extra protein. It's becoming a family favorite.
Give this recipe a try the next time you need a quick dinner made with simple ingredients. I'm sure you'll agree that it's a perfect one-pan meal. Also, try my Gnocchi and Sausage in Vodka Sauce skillet dinner next.
Ingredients
This is an overview of how to make this Ground Turkey Sweet Potato recipe. Scroll to the bottom of the post for complete instructions, amounts and printable recipe card.
Oil or cooking spray - ground turkey is pretty lean, so use you can add a little olive oil or avocado oil to the pan. Or stick with cooking spray to keep things lighter.
Ground turkey - I used 93/7. Ground beef, ground chicken, or Italian sausage can also be used.
Onions and fresh garlic
Italian seasoning - you can use a combination of oregano and basil if that's what you have on hand.
Crushed red pepper flakes - I use the kind you would put on pizza. I think this dish needs a little kick and using pepper flakes and the other seasonings gives the ground turkey some great flavor.
Sweet potatoes - these will be peeled and cut into a half inch dice.
Baby spinach
Chicken broth - I always use a low sodium version. You can use something from the grocery store, or homemade. Vegetable broth will also work.
Pesto - I used a store bought version this time, but homemade is amazing.
Chickpea pasta- I used Banza brand, but you can use any type of pasta. Choose something that will cook in 10 minutes or less. Orzo is a good substitution.
Heavy cream - or half and half.
Parmesan Cheese - try some mozzarella cheese if you want this recipe to be more cheesy.
Directions
1) In a large skillet, heat some olive oil or non-stick cooking spray over medium heat. Add the ground turkey, onions, garlic, Italian seasoning, and red pepper flakes. Season with a little salt and fresh cracked black pepper. Break up the turkey and cook until no longer pink.
2) Add pesto and fresh thyme to the cooked turkey meat. Then add the diced sweet potatoes, pasta, baby spinach, pasta, and chicken broth. Bring mixture to a boil over high heat, then reduce heat to medium and cook until sweet potatoes and pasta are tender.
3) Add heavy cream and parmesan cheese. Stir to combine. Garnish with fresh Italian parsley, if desired.
Variations
- Any pasta will work in this recipe, so pick your favorite.
- Try tomato paste instead of or along with the pesto.
- Use black beans instead of sweet potatoes. Other great additions could include corn or chopped green bell peppers.
Tips
- Sauce will thicken as it cools.
- I used a large Staub pan, but a cast iron skillet or large non-stick skillet will work too.
- Store any leftovers in an airtight container for up to three days. Freeze in freezer safe containers for longer storage.
- Serve with brown rice, cauliflower rice, or quinoa for extra fiber.
More one pan recipes
- Mexican Ground Beef and Potatoes
- Ground Beef Salsa and Rice
- Ground Turkey Enchilada Skillet
- Hamburger Helper Cheeseburger Pasta (Copycat)
If you made this Ground Turkey and Sweet Potato recipe, I'd love to hear how it turned out in the comment section below. Thanks!
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Ground Turkey and Sweet Potato (One Skillet Dinner)
Ingredients
- 2 teaspoon olive oil or non-stick cooking spray
- 1 lb ground turkey 93/7
- 1 cup yellow onion chopped
- 3 teaspoon minced garlic
- 2 teaspoon Italian seasoning dried
- 1 teaspoon red pepper flakes optional
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup pesto
- 2 teaspoon fresh thyme minced
- 1 cup sweet potato ½ inch dice
- 1.5 cups chickpea pasta or any short cut pasta
- 2 cups baby spinach
- 2 cups low sodium chicken broth
- ¼ cup heavy cream
- 1 cup parmesan cheese shredded or grated
Instructions
- In a large skillet, heat some olive oil or non-stick cooking spray over medium heat. Add the ground turkey, onions, garlic, Italian seasoning, and red pepper flakes. Season with a little salt and fresh cracked black pepper. Break up the turkey and cook until no longer pink.
- Add pesto and fresh thyme to the cooked turkey meat. Then add the diced sweet potatoes, pasta, baby spinach, and chicken broth. Bring mixture to a boil over high heat, then reduce heat to medium and cook until sweet potatoes and pasta are tender.
- Add heavy cream and parmesan cheese. Stir to combine. Garnish with fresh Italian parsley, if desired.
- Sauce will thicken as it cools. Top with chopped Italian parsley, if desired.
Notes
- I used a large Staub pan, but a cast iron skillet or large non-stick skillet will work too.
- Store any leftovers in an airtight container for up to three days. Freeze in freezer safe containers for longer storage.
- Serve with brown rice. cauliflower rice, or quinoa for extra fiber.
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