Make this easy, one-pan sweet potato skillet dinner in under 35 minutes. This recipe uses ground turkey for a hearty, flavorful Tex-Mex meal perfect for busy weeknights.
Author:maddie-thompson
Prep Time:10 min
Cook Time:22 min
Total Time:32 min
Yield:4 servings 1x
Category:Dinner
Method:Skillet
Cuisine:Tex-Mex
Diet:Gluten Free
Ingredients
Scale
1 tablespoon olive oil
1 pound ground turkey
1 medium onion, chopped
2 cups sweet potatoes, peeled and diced into 1/2-inch pieces
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 cup frozen corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional, for topping)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned. Drain off any excess fat.
Add the chopped onion to the skillet and cook for 3 minutes until softened.
Stir in the diced sweet potatoes, chili powder, cumin, oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally.
Pour in the diced tomatoes with green chilies (with their liquid) and the rinsed black beans. Bring the mixture to a simmer.
Reduce the heat to medium-low, cover the skillet, and cook for 10 to 12 minutes, or until the sweet potatoes are tender when pierced with a fork.
Stir in the frozen corn and cook for an additional 2 minutes until heated through.
Remove the skillet from the heat. If using, sprinkle the shredded cheddar cheese over the top and cover briefly until the cheese melts.
Serve the sweet potato skillet immediately.
Notes
For a vegetarian sweet potato skillet meal, substitute the ground turkey with 1 (15 ounce) can of lentils, rinsed and drained, or use plant-based ground crumbles.
If you prefer ground beef, substitute it for the turkey; you may need an extra minute or two for browning.
This is a great gluten free sweet potato skillet recipe as written.