Let Me Tell You How This Skillet Became My Weeknight Lifesaver

You know those crazy evenings when everyone’s hungry, the dog wants out, someone’s yelling about forgotten homework, and you realize, oops, dinner is still just an idea? Well, that’s exactly how I stumbled into this Ground Turkey & Sweet Potato Taco Skillet. I just chucked a bunch of things into a pan, hoping for the best (and maybe, just maybe, so I could avoid ordering takeout for the third night in a row). Much to my shock, the kids basically inhaled it, my husband went back for seconds, and I got a pat on the back. I think this was the only time nobody whined about sweet potatoes, which, honestly, felt like winning a gold medal in parenting.

It’s the kind of meal I now make if I want dinner without having to referee vegetable negotiations at the table. Oh! And once I tried to serve the leftovers for breakfast with a fried egg, and I swear, I almost made it onto Food Network (in my dreams, at least).

Why You’ll Love This (At Least, Why I Do)

I always come back to this one when I can’t handle any more complicated recipes—fast, one-pan, and even my picky types eat it (though my youngest will insist on picking out the peppers, and honestly, more for me). The turkey keeps it lighter than beef, and the sweet potatoes sneak in some extra goodness (but you can totally swap in anything if sweet potatoes aren’t your jam). And, let’s be real, any excuse to pile on avocado and cheese is good in my book. I also used to think I had to peel the potatoes, but the one night I forgot? No difference; possibly better. Go figure.

Here’s What You’ll Need & Some Lazy Swaps

1 pound ground turkey (or ground chicken, or even beef if you’re feeling fancy; I reach for whatever’s in the freezer)
2 medium sweet potatoes, scrubbed and diced (sometimes I use regular potatoes if I’m out—my grandmother would probably disown me, but it works)
1 bell pepper, chopped (any color, but red’s prettiest… Unless green was on sale)
1 small onion, diced (half an onion is fine if that’s all you’ve got, honestly)
2 teaspoons chili powder (let’s call it “a good shake” if you don’t want to measure)
1 teaspoon cumin
½ teaspoon smoked paprika (regular paprika is fine—I never actually buy smoked unless it’s on BOGO)
1 teaspoon salt (plus more, probably, after tasting)
2 cloves garlic, minced (the squeezy tube totally counts—my secret, now yours)
1 can (14oz) diced tomatoes, drained (or fresh, if you’re ambitious!)
½ cup water or chicken broth (water is what I use unless company’s coming)
Olive oil or whatever cooking oil you have
Optional toppings: avocado, shredded cheese, salsa, sour cream, fresh cilantro (no one in my house eats cilantro except me, so I usually skip it)

Ground Turkey & Sweet Potato Taco Skillet

How I (Usually) Make It — And What Might Go Awry

Heat a big skillet over medium. Add a drizzle of oil, then throw in the ground turkey. Break it up with a spoon (wooden, or just whatever’s closest—sometimes I grab the potato masher, works like a charm). Cook ‘til it starts to brown, about 5-ish minutes.
Push the turkey to one side (I always forget this, so just dump in everything together if that’s easier) and toss in the onion and pepper. Cook another few minutes until it’s soft and your kitchen starts smelling amazing.
Stir in garlic, chili powder, cumin, paprika, and salt—let the spices toast for a minute so they bloom (or just rush ahead, if you’re like me doing dinner at double-speed).
Add sweet potatoes, diced tomatoes, and water (or broth). Stir, cover, and cook for about 10–15 minutes, giving it a stir now and again so nothing sticks. If the liquid looks gone before the potatoes are tender, splash in more water. Don’t worry if it looks a little odd here, it comes together!
Once the sweet potatoes are fork-tender (official culinary term), uncover and let the skillet bubble away for another 5 minutes to thicken things up. This is when I usually sneak a bite “just to check the seasoning.”
Spoon into bowls, pile on whatever toppings your heart desires and dig in. My lot fights over the last shreds of cheese every single time.

Things I Learned the (Kinda) Hard Way

If you dice your sweet potatoes too large (been there), they take ages; dice ‘em small and you’ll save a heap of time.
Forgot to thaw your turkey? Just cook it straight from frozen, scraping off what you can as it softens. A bit chaotic, but totally doable.
I once lost track of the salt, dumped double in, and fixed it by adding some plain yogurt on top—surprisingly good.

Variations For The Adventurous (Or Just Out of Ingredients)

Try cauliflower rice in place of the potatoes for fewer carbs—that’s my attempt at being “healthy” (kids still prefer the originals though).
Black beans make a nice addition if you want it hearty, just drain ‘em and toss in with the tomatoes.
Once, I tried it with ground lamb, but… well, let’s just say I’m sticking to turkey from now on.
Sometimes I swap the canned tomatoes for fresh diced salsa; it’s a bit zingier!

Gear Recommendations — But Don’t Sweat It

I usually drag out my big cast iron skillet—makes me feel all rustic chef-y—but honestly, any decent pan will do the trick. If you don’t have a lid? Just balance a baking sheet on top; it’s not elegant, but it traps the steam. Learned that trick from The Kitchn, by the way. No shame.

How To Save Leftovers — If You Even Have Any

Just scoop any extras into a container and stash in the fridge; it’ll keep for about 3 days, though honestly, in my house it never lasts more than a day! Reheat in the microwave or stovetop, a splash of water helps. Oh, and I swear it tastes even better the next day (something about the flavors getting cozy overnight).

How We Serve It (And That One Weird Tradition)

Bowl it up as is, or spoon over rice if you need to stretch it a bit. Sometimes I tuck leftovers into tortillas as a quick breakfast burrito (with a swipe of hot sauce, because why not?). My cousin once crumbled corn chips on top—unexpected, but not bad at all.

Lessons I’ve Picked Up (Sometimes The Stupid Way)

Don’t rush the sweet potatoes. I tried cranking up the heat to speed things up once and everything went mushy except the potatoes. Slow and steady, as they say, is actually true here.
Season as you go. I once dumped all the spices in at the end, and—meh, it was bland city.

FAQ (AKA, Questions I Get Texted While Folks Are Cooking This)

Can I make this ahead?
Sure thing! I actually think it tastes better the next day. Just don’t forget to add a splash of water when reheating.
What if I don’t have ground turkey?
No worries! Ground chicken, beef, or even veggie crumbles would probably work—haven’t tried tofu, though. You tell me if you do.
My skillet isn’t huge—can I halve this?
Absolutely. Or just go big and eat leftovers for lunch, which, honestly, makes you feel set for the day.
Is it spicy?
Not really as written, but toss in some jalapeño or extra chili powder if you like the heat—though maybe not if you’ve got littles (been there, too spicy, tears at the table, lesson learned!).
What do you serve with it?
Usually just extra toppings and maybe a simple green salad if I’m feeling “balanced.” Sometimes I make quinoa instead of rice for a change.
Can you freeze it?
Eh, sort of. It can get a bit mushy, but if you’re not picky, chuck it in the freezer for up to a month.

If you need a video version of something similar (sometimes easier to follow than my ramblings), I like this YouTube version—though my version’s better, obviously. Just kidding… mostly.

If you give this Ground Turkey & Sweet Potato Taco Skillet a whirl, let me know how it turns out—unless you hate it, in which case, let’s pretend this conversation never happened. Enjoy!

Ground Turkey & Sweet Potato Taco Skillet