Make this flavorful, one-pan Southwest Ground Turkey Sweet Potato Skillet for a quick, satisfying weeknight dinner. This recipe is ready fast and minimizes cleanup.
Author:mayathompson
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Skillet Cooking
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 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1/2 cup water or chicken broth
1 cup shredded cheddar or Monterey Jack cheese
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess grease.
Add the chopped onion and diced sweet potatoes to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the onion softens slightly.
Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
Add the rinsed black beans, corn, and water or broth to the skillet. Bring the mixture to a simmer.
Reduce the heat to medium-low, cover the skillet, and cook for 8 to 10 minutes, or until the sweet potatoes are tender when pierced with a fork.
Remove the lid and stir everything together. Sprinkle the shredded cheese evenly over the top of the skillet.
Cover the skillet again for 2 to 3 minutes, or until the cheese is fully melted and gooey. Serve immediately for your easy one pan dinner.
Notes
For a heartier meal, substitute ground beef for the ground turkey.
If you prefer a less spicy dish, reduce the chili powder to 1/2 teaspoon.
This sweet potato skillet meal is excellent for meal prep; store leftovers in an airtight container for up to 4 days.