When I was a kid, I was not a fan of leftovers but even though my mom was a fantastic cook, even she didn’t want to cook every night. As an adult I now understand the importance of leftovers and how they save you time. This month’s recipe came to me from Big Sky Fitness and it’s my new favorite. It makes plenty for four people and in my house that means leftovers. If you have more people then you can double the recipe, just make sure you have a BIG skillet to make it! The recipe calls for ground turkey—I have also used ground chicken, which is great. I also only use 1 medium sweet potato and that is plenty. This is a one pan dish and super easy.
Turkey Sweet Potato Skillet
3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
1 lb. ground turkey
1 yellow or red bell pepper, diced
1 cup sweet onion, diced
½ cup water (maybe a little more if needed)
¼ cup fresh cilantro chopped
2 Tablespoons olive oil
1 ½ Tablespoons ground cumin
1 Tablespoon garlic, minced
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
½ cup mozzarella, shredded
In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute and then add ground turkey. Use spoon to break turkey into smaller pieces and cook for 8 minutes, until browned. Add cumin, chili powder, salt and pepper, stir well to incorporate. Add onion and bell pepper and cook for 3–4 minutes.
Add sweet potatoes and ½ cup water, stir and cover with lid for 6–8 minutes or until sweet potato softens. Add additional water if needed to keep the meat from drying out. (Note: there will be a little sauce when done, but shouldn’t be swimming in liquid.)
Remove lid and sprinkle with the shredded cheese and allow to melt. Garnish with fresh cilantro before serving.
* I also top with a scoop of sour cream, but that was not in the original recipe. *