Ground Turkey & Sweet Potato Taco Skillet

Absolutely dreamy and wildly satisfying, this Ground Turkey & Sweet Potato Taco Skillet is the one-pan dinner you will crave on repeat. It is smoky, a little zesty, and loaded with tender sweet potato bites that soak up every drop of flavor.

This is your must-try weeknight hero: minimal chopping, ready in about 35 minutes, and the whole thing happens in a single skillet. Pile on your favorite garnishes and dinner instantly feels fun and customizable.

It is perfect for busy nights, casual gatherings, or meal prep. I first made a version of this after a taco night out, then kept tweaking it until it became our go-to skillet supper.

Why You'll Love This Recipe

• Bold taco flavor meets natural sweetness from sweet potatoes for a balanced, craveable bite
• One-pan cleanup saves time and sanity on busy weeknights
• High-protein and veggie-packed so you feel nourished, not weighed down
• Super customizable with toppings and easy swaps to fit any diet

Key Ingredients for Ground Turkey & Sweet Potato Taco Skillet

See recipe card below for full list of measurements, ingredients, and instructions.

Ground Turkey

Lean ground turkey makes this skillet hearty and protein-rich without feeling heavy. Choose 93 percent lean for the best balance of flavor and moisture. Break it into small crumbles as it cooks so every bit gets seasoned. You can swap in ground chicken for a similar light result or use lean ground beef for a richer, more classic taco vibe.

Sweet Potatoes

Sweet potatoes bring cozy sweetness and a creamy bite that pairs beautifully with warm spices. Cut them into even 1/2-inch cubes so they cook through at the same time. Orange-fleshed varieties are ideal, but white sweet potatoes work too. In a pinch, you can use peeled and diced butternut squash with a slightly less sweet finish.

Taco Spice Blend

A homemade blend of chili powder, cumin, smoked paprika, oregano, salt, pepper, and a pinch of cayenne gives deep, smoky warmth. Toast the spices briefly in the pan to bloom their flavor. A 2 to 3 tablespoon packet of taco seasoning is a fine shortcut. If using a packet, choose low-sodium and adjust salt to taste.

Fire-Roasted Diced Tomatoes

Fire-roasted tomatoes add gentle charred depth and create a quick, saucy base that helps steam the sweet potatoes until tender. Regular diced tomatoes work in a pinch, and Rotel will add extra heat. If you prefer a thicker skillet, reduce the added broth by a few tablespoons.

Black Beans

Black beans bring extra protein, fiber, and a creamy texture that makes the skillet more filling. Rinse and drain to control salt and avoid excess liquid. Pinto beans are a great substitute, or use extra corn for a bean-free version.

Instructions for Ground Turkey & Sweet Potato Taco Skillet

See recipe card below for full list of measurements, ingredients, and instructions.

Prep and Heat the Skillet

Set a large 12-inch skillet over medium heat and add the olive oil. While it heats, dice the onion, bell pepper, and sweet potato so they are ready to go. Even cubes help the sweet potatoes cook quickly and evenly.

Brown the Turkey

Add the ground turkey to the hot skillet. Cook, breaking it into small crumbles, for 4 to 5 minutes until no longer pink and lightly browned. Sprinkle with a pinch of salt and pepper. Do not overcrowd the pan so the turkey can sear instead of steam.

Build the Flavor Base

Stir in the onion and bell pepper and cook 3 minutes until softened. Add the garlic and tomato paste and cook 30 to 60 seconds until fragrant and brick red. Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne, remaining salt, and black pepper. Cook 30 seconds to bloom the spices.

Simmer the Sweet Potatoes

Add the sweet potatoes, fire-roasted tomatoes with their juices, and the broth. Stir to combine, then spread into an even layer. Cover and simmer over medium-low for 10 to 12 minutes, stirring once or twice, until the sweet potatoes are fork-tender. If the skillet looks dry before they are tender, splash in a few tablespoons of water.

Fold in Beans and Corn

Stir in the black beans and corn. Cook uncovered 3 to 4 minutes to warm through and let the liquid reduce until saucy, not soupy. Squeeze in the lime juice and taste. Adjust salt, pepper, or heat to your liking.

Finish With Cheese and Herbs

Sprinkle the shredded cheese over the top. Cover for 1 minute to melt. Turn off the heat and shower with chopped cilantro.

Garnish and Serve

Scoop into bowls and pile on toppings like avocado, green onions, crushed tortilla chips, sour cream, and extra lime. Serve as is, or spoon into warm tortillas or over rice for a heartier meal.

Recipe Variations

Make It Extra Spicy

Swap part of the chili powder for chipotle chili powder and add minced jalapeño with the onion. A spoonful of adobo sauce from canned chipotle chiles deepens the smoky heat.

Dairy-Free and Whole30 Friendly

Skip the cheese and beans, use compliant broth, and add extra veggies like zucchini and mushrooms. For more richness, finish with avocado slices and a drizzle of olive oil.

Swap the Protein

Ground chicken keeps things lean, while ground beef tastes more classic. For a plant-forward twist, use 12 ounces of crumbled extra-firm tofu or 2 cups of additional beans.

Low-Carb Spin

Replace half the sweet potatoes with diced zucchini or cauliflower rice. Add delicate veggies in the last 5 minutes so they stay crisp-tender.

Breakfast-For-Dinner

Top the hot skillet with 4 to 6 fried or baked eggs and a sprinkle of cheese. Serve with salsa verde and hot sauce for a hearty brunch or brinner.

Serving Suggestions

Serve this skillet with warm corn or flour tortillas, or spoon it over cilantro-lime rice or quinoa. Add a bright side like shredded lettuce, pico de gallo, and quick pickled onions. Finish each bowl with avocado, green onions, crushed tortilla chips, a dollop of sour cream or Greek yogurt, and extra lime wedges.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium with a splash of water or broth, stirring until hot, 3 to 5 minutes. Microwave in 60 to 90 second bursts, stirring between rounds. Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge, then reheat as above. Add fresh garnishes after reheating for the best texture.

Frequently Asked Questions About Ground Turkey & Sweet Potato Taco Skillet (FAQ)

Q: Can I use a taco seasoning packet instead of individual spices?
A: Yes. Use 2 to 3 tablespoons of low-sodium taco seasoning and reduce the added salt. Taste at the end and adjust as needed.

Q: How do I make sure the sweet potatoes cook through quickly?
A: Dice them into even 1/2-inch cubes and keep the skillet covered while simmering with tomatoes and broth. If needed, add a few tablespoons of water and cook a couple minutes longer.

Q: Is this recipe gluten free?
A: It is naturally gluten free as written. Just confirm your broth and spice blends are certified gluten free and serve with corn tortillas or rice.

Q: Can I meal prep this?
A: Absolutely. Portion into containers with rice or quinoa, keep toppings separate, and refrigerate up to 4 days or freeze up to 3 months for grab-and-heat meals.

This Ground Turkey & Sweet Potato Taco Skillet delivers big taco flavor, one-pan ease, and a colorful, nutrient-packed dinner you will want every week. If you make it, leave a comment and rating to let me know how it went and what toppings you loved most.