I've been making this ground turkey and sweet potato skillet on repeat lately, and I'm not even a little bit tired of it! It's perfect for lunch or dinner, takes minimal effort, and comes together in one pan in just 30 minutes!
The sweet potatoes are the shortcut here - instead of roasting them, I cook them in the microwave until tender, and then fold them right into the skillet. This saves time and lets you use all fresh ingredients.
The turkey and kale come together fast, and the Gruyère melts right in at the end, pulling the dish together and giving it a comfort-food vibe.
If you like this recipe, you'll probably like my stuffed pepper skillet and Mexican skillet. They follow the same one-pan approach using different flavor combinations.
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Key Ingredient Notes
- Ground turkey - I like to use 93/7% or 85/15% fat because I think the extra fat adds flavor and moisture. Anything leaner than that can be dry and bland-tasting.
- Sweet potatoes - Choose small to medium-sized sweet potatoes (not oversized, or they'll take too long to cook), and look for firm ones with smooth skin and no soft spots.
- Kale - Pull the leaves from the ribs and discard the stems. Use fresh kale (not frozen), or buy pre-chopped to save time.
- Gruyère - Shred it from a block for the best melt.
- Onion - Use a white or yellow onion and dice it small so it cooks quickly.
- Garlic - Use fresh garlic for the best flavor and aroma.
- Thyme - I prefer dried thyme because its flavor is stronger and more concentrated. Fresh is fine too, just add more to taste.
*See the recipe card below for a detailed list of ingredients and measurements.
Recipe Variations
- You can swap the ground turkey for ground chicken. I've tested it both ways, and it tastes the same. I would avoid beef or pork here because they're higher in fat, which would change the overall flavor of the dish.
- If Gruyère is too pricey or hard to find, a sharp cheddar is a great substitute and melts just as well.
- Instead of making the sweet potatoes fresh, try adding these roasted sweet potatoes and Brussels sprouts instead. The Brussels sprouts would mix in seamlessly with the ground turkey and sweet potato. Just prep it all in advance!
Step-by-Step Instructions with Photos
Step 1: After prepping the sweet potatoes and kale, get the onions and turkey cooking in a large, oiled skillet over medium heat.
Step 2: Reduce the heat to low and stir in the garlic, seasonings, and kale. While the kale is cooking down, peel and chop the cooked sweet potatoes.
Step 3: Gently mix in the chopped sweet potatoes, then top the dish with a generous amount of shredded Gruyère.
Step 4: You can cover the skillet and let the cheese melt naturally, or pop it under the broiler for a few minutes. Serve and enjoy!
Quick Tips for Microwaving Sweet Potatoes
- Poke holes: Don't forget to poke several holes around the sweet potatoes with a fork to allow steam to escape.
- Size: Use medium-sized sweet potatoes so they cook through evenly and don't take too long. I like the long, slim ones.
- Timing: If your microwave doesn't have a potato preset, just microwave them on high for 8-10 minutes, depending on size. They're done cooking when fork-tender.
- Very important... Cut them open right after cooking to release steam and speed up cooling. They will be VERY HOT! Don't attempt to remove the skins until they have cooled to a safe handling temperature.
Meal Prep & Serving Tips
- I like to divide the completed ground turkey and sweet potato skillet into four equally sized portions and store them in glass containers.
- Everything reheats in the microwave perfectly, in just 2-3 minutes.
- This recipe covers all the nutritional bases, so I never serve it with any extra sides or toppings. However, plating it over brown rice or quinoa is an easy way to stretch it further or make it a little more filling.
- A dollop of plain Greek yogurt would add a little extra protein and a creamy contrast. You can also sprinkle on some chopped walnuts, slivered almonds, or pecans for a little crunch.
Frequently Asked Questions
Yes, you can use leftover sweet potatoes. Just cube them and mix them in as directed in the recipe.
Frozen kale releases too much moisture and can make the skillet watery. Pre-chopped fresh kale is a good time-saving option.
Yes, bell peppers, brussels sprouts, and black beans are all common additions.
If you tried this Turkey Sweet Potato Skillet Recipe, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Ground Turkey and Sweet Potato Skillet
Ingredients
- 2 medium sweet potatoes
- 1 bunch kale
- 1 tablespoon olive oil
- 1 medium onion white or yellow, diced
- 1 pound ground turkey
- 4 cloves garlic minced
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 8 ounces Gruyère cheese shredded
Instructions
- Cook the sweet potatoes. Wash and poke several holes in the sweet potatoes, then cook them in the microwave using the potato preset. Let them cook while you prepare the rest of the recipe. Once done, remove from the microwave, cut in half, and let them cool until they're safe to handle.
- Prep the kale. Remove the leaves from the ribs, tear into pieces, wash, and set aside.
- Sauté the onion. Heat the olive oil in a large skillet over medium heat and cook the onion for 2-3 minutes, until softened.
- Cook the turkey. Add the ground turkey and cook until browned and fully cooked through.
- Add seasonings. Stir in the minced garlic, kosher salt, pepper, and thyme, and cook for another minute.
- Wilt the kale. Reduce the heat to low and stir in the kale until wilted.
- Prepare the sweet potatoes. While the kale is cooking down, carefully peel and chop the cooled sweet potatoes into large cubes. Make sure the sweet potatoes are cool enough to handle before attempting this step.
- Combine everything. Gently stir the sweet potato pieces into the turkey and kale mixture.
- Add the cheese. Top the dish with the shredded Gruyère and let it melt, either by covering the pan or placing it under the broiler for a few minutes.
- Serve. Divide the dish into four equal portions and dig in!
Nutrition
Notes
- The sweet potatoes will be VERY HOT right after they're done cooking! Don't attempt to remove the skins until they have cooled to a safe handling temperature.
- If your microwave doesn't have a potato preset, just microwave them on high for 8-10 minutes, depending on size. They're done cooking when fork-tender.
- The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
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