Make this hearty, one-pan Southwest Ground Turkey Sweet Potato Skillet for a quick, flavorful weeknight dinner with minimal cleanup.
Author:cookingbycarla
Prep Time:10 min
Cook Time:25 min
Total Time:35 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 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 cup frozen corn
1 tablespoon taco seasoning
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar or Monterey Jack cheese (optional)
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 to the skillet and cook for 3 minutes until softened.
Stir in the diced sweet potatoes, taco seasoning, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
Add the rinsed black beans, diced tomatoes with green chilies (with liquid), and corn to the skillet. Stir to combine.
Reduce the heat to medium-low, cover the skillet, and let it simmer for 10 to 12 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir halfway through cooking.
Remove the skillet from the heat. If using cheese, sprinkle it evenly over the top. Cover the skillet again for 2 minutes until the cheese melts.
Serve the Southwest Sweet Potato Skillet immediately.
Notes
For a ground beef sweet potato skillet, substitute ground beef for the ground turkey. Brown the beef first and drain the fat well before proceeding.
If you prefer a less spicy dish, use mild diced tomatoes with green chilies or omit them and add 1/4 cup of water instead.
This recipe is naturally gluten free, making it a great healthy skillet meal option.