20-Minute Ground Turkey Sweet Potato Skillet

• •1.5 tablespoon olive oil
• •2 medium sweet potatoes, peeled and cut into 1/4-inch small dice
• •0.5 medium yellow onion, finely diced
• •1 medium red bell pepper, seeded and diced
• •0.3 cup low-sodium chicken broth or water
• •1 lb lean ground turkey (93/7)
• •3 garlic cloves, minced
• •1 teaspoon smoked paprika
• •1 teaspoon ground cumin
• •0.5 teaspoon chili powder
• •1 teaspoon kosher salt
• •0.5 teaspoon black pepper, freshly cracked
• •2 cups baby spinach, packed
• •2 tablespoon fresh cilantro, chopped
• •1 whole lime, cut into wedges

Instructions

1. 1

   Heat olive oil in a large 12-inch nonstick or cast-iron skillet over medium-high heat.

2. 2

   Add the diced sweet potatoes, diced onion, red bell pepper, and chicken broth to the skillet. Cover immediately with a tight-fitting lid and cook for 5 to 6 minutes, allowing the steam to rapidly soften the sweet potatoes.

3. 3

   Remove the lid and push the vegetables to the outer edges of the pan. Add the ground turkey to the center of the skillet, breaking it apart with a wooden spoon, and cook for 4 to 5 minutes until browned and cooked through.

4. 4

   Stir in the minced garlic, smoked paprika, ground cumin, chili powder, kosher salt, and black pepper. Mix the turkey and vegetables together thoroughly, cooking for another 1 to 2 minutes until aromatic.

5. 5

   Toss in the baby spinach and stir continuously for 1 minute until wilted.

6. 6

   Remove from heat, garnish with fresh chopped cilantro, and serve immediately with fresh lime wedges for squeezing over top.

Chef's Tips

• 💡Dice the sweet potatoes very small (about 1/4-inch) to ensure they become fork-tender within the short cooking window.
• 💡Use a tight-fitting lid during the initial vegetable cook time to trap steam and accelerate the softening of the sweet potatoes.
• 💡Top with sliced avocado, pickled jalapeños, or a sprinkle of crumbled cotija or cheddar cheese for added flavor.