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One-Pan Ground Turkey and Sweet Potato Skillet Recipe

This simple Ground Turkey Sweet Potato Skillet Dinner is an easy, veggie-packed weeknight meal inspired by taco night. Serve it straight from the pan, in warm tortillas, or with tortilla chips for a family-friendly dinner everyone will enjoy.

Ground turkey and sweet potato skillet dinner in skillet topped with jalapeños, cilantro, onion and more.

This skillet recipe is a quicker, one-pan take on sweet potato and turkey enchilada-style flavors. It delivers the same cozy, slightly smoky taco-inspired taste without the fuss of rolling enchiladas—perfect for busy evenings when you want a hearty, nourishing meal on the table fast.

If you love sweet potatoes and ground turkey, this dish joins a lineup of easy favorites that reheat well and adapt to whatever you have on hand.

Why We Love This Ground Turkey Sweet Potato Skillet Dinner

  • One pan, less cleanup. Everything cooks in one skillet so there are fewer dishes to wash after dinner.
  • Adaptable and dietary-friendly. The recipe is naturally gluten-free and can be made dairy-free by swapping the cheese for a plant-based alternative.
  • Vegetable-forward. Sweet potatoes, peppers, beans and corn give you a veggie-packed meal—easy to boost with spinach, kale, or extra peppers.
  • Simple to customize. Omit or swap ingredients like beans, corn, or cheese. Try different cheeses (cheddar, Monterey Jack, or pepper jack) or use pinto beans instead of black beans.
  • Great for meal prep. Makes multiple servings and reheats well for lunches or dinners throughout the week.
Skillet with cooked meat and vegetables topped with melted cheese, cilantro, peppers, onions and more.

Ingredient Notes

See the ingredient list below for exact amounts. Key notes:

Ground turkey, beans, tomatoes, bell pepper and other recipe ingredients on counter.
  • Ground turkey: Choose around 85% lean for the best flavor and moisture. Ground chicken or beef also work (drain beef after browning if used).
  • Sweet potatoes: About 2 medium (roughly 4 cups diced). Leaving the skins on saves time and adds texture.
  • Fire-roasted tomatoes: Use the juices for flavor—no need to drain.
  • Bell peppers: Any color combination works; red and green add nice color and flavor contrast.
  • Spices: Chili powder, cumin, oregano, smoked paprika, garlic powder and onion powder create a taco-style seasoning. Smoked paprika adds important depth; substitute regular paprika if needed.
  • Cheese: Freshly shredded melts best, though pre-shredded works in a pinch.

Step-By-Step Instructions

Browned ground turkey and bell peppers in large skillet.

Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté diced onion and bell peppers until the onion begins to turn translucent. Push the vegetables to the side and add the ground turkey, breaking it up as it browns. Cook until no pink remains, then remove the turkey mixture to a bowl and set aside.

Sweet potatoes cooked in an even layer in skillet.

Step 2: Reduce heat to medium and add another tablespoon of oil. Add the diced sweet potatoes and sauté for about 10 minutes, stirring every couple of minutes so they brown evenly without burning. Add a touch more oil or lower the heat if they start to stick or blacken.

Black beans, corn, tomatoes and seasoning added to skillet with cooked sweet potatoes.

Step 3: When the sweet potatoes are tender and browned, add fire-roasted tomatoes (juices included), black beans, corn, diced green chiles and the spice blend. Stir to combine.

Skillet dinner ingredients in pan combined.

Step 4: Return the cooked turkey and sautéed peppers to the skillet and mix everything together thoroughly.

Turkey and pepper mixture stirred into sweet potato, bean, corn mixture in skillet.

Step 5: Sprinkle shredded cheese over the top and let it melt for a few minutes on the stovetop. If using an oven-safe skillet, broil for 1–2 minutes to achieve lightly browned, bubbly cheese. Finish with chopped fresh cilantro.

Cheese melted over top of skillet dinner with chopped cilantro over top.

Step 6: Serve as-is, over rice or cauliflower rice, with tortilla chips, or spoon into tortillas. Top with sour cream or Greek yogurt, sliced avocado, jalapeños, pickled onions, salsa, or a squeeze of lime if desired.

Recipe Tips

  • Use enough oil for the sweet potatoes. Sautéing until browned yields better texture than steaming them in liquid—keep the pan coated and stir frequently to avoid burning.
  • Stretch the recipe. Serving over rice, in tortillas, or with chips easily increases portions. A fried egg and avocado make great additions for extra richness.
  • Broil for melty, browned cheese. If your skillet is oven-safe, broil for a couple of minutes to finish the dish with a golden top.
  • Ground beef swap. Ground beef can be used—just drain excess fat after browning to avoid a greasy final dish.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat in the microwave, oven, or air fryer and add a little extra cheese if you like. To freeze, cool completely, transfer to a freezer-safe container, and freeze up to 3 months.

Skillet with ground turkey and sweet potatoes topped with melted cheese and serving utensils scooping in.

Possible Toppings

Cheese and cilantro are classic, but try these additions:

  • Cubed avocado
  • Sour cream or Greek yogurt
  • Jalapeños or pickled onions
  • Guacamole or salsa
  • A squeeze of lime, hot sauce, pico de gallo, or sliced radishes

Other One Pot Meals

  • Dutch oven pork tenderloin
  • One pot chili mac and cheese
  • Turkey pepper skillet dinner
  • Creamy one pot pasta
  • 20 minute lemon ricotta pasta

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Ground Turkey Sweet Potato Skillet Dinner

A quick, one-skillet ground turkey and sweet potato dinner with black beans, corn, fire-roasted tomatoes and taco-style spices. Serves 6.

Prep Time: 10 minutes   Cook Time: 30 minutes   Total Time: 45 minutes   Servings: 6

Ingredients

  • 2 bell peppers, small diced
  • 1 onion, diced
  • 1 lb ground turkey
  • 2–3 sweet potatoes (about 4 cups diced)
  • 1 cup corn
  • 1 can black beans (about 15 oz)
  • 1 can diced green chiles (4 oz)
  • 1 can fire-roasted tomatoes (14.5 oz) with juices
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp garlic (or 2–3 minced cloves)
  • 1/4 tsp onion powder
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1–1 1/2 cups shredded cheese (cheddar, Monterey Jack, etc.)
  • 1/3 cup chopped cilantro
  • 2–3 tbsp olive oil

Instructions

  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté onion and peppers until translucent. Push to the side and add ground turkey. Brown until no pink remains, then remove and set aside.
  2. Reduce heat to medium. Add another tablespoon of oil and the diced sweet potatoes. Sauté about 10 minutes, stirring frequently, until tender and browned.
  3. Add fire-roasted tomatoes (with juices), black beans, corn, green chiles and spices. Stir to combine.
  4. Return the turkey and peppers to the skillet and mix everything together.
  5. Top with shredded cheese and allow to melt. For a browned top, broil in an oven-safe skillet for 1–2 minutes. Finish with chopped cilantro.
  6. Serve as-is, over rice, with tortilla chips or in tortillas. Store leftovers in an airtight container for 4–5 days or freeze up to 3 months.

Notes

  • Use enough oil so sweet potatoes brown without burning.
  • To stretch the meal, serve over rice or in tortillas.
  • Use an oven-safe pan if you want to broil the cheese.
  • Ground beef can be substituted; drain excess fat after browning.