This Turkey Sweet Potato Skillet is one of those recipes I turn to on a crisp fall evening when I want something nourishing and deeply satisfying without a lot of fuss. It’s a complete meal in one pan, full of color and flavor that comes together in under an hour. The combination of savory turkey, naturally sweet potatoes, and a gentle warmth from red chili flakes is simple, yet feels special enough for any night of the week.
What makes this recipe a weeknight winner is its straightforward technique and easy cleanup. Everything cooks in a single skillet, which means flavors meld beautifully and you’re not left with a sink full of dishes. It’s a reliable, high-protein, and gluten-free meal that you can feel good about serving, whether for a quick family dinner or as a healthy meal prep option for the week ahead.
Achieving Perfectly Cooked Sweet Potatoes
The key to tender, evenly cooked sweet potatoes in a skillet is the slice. Aim for thin, consistent rounds, about 1/4-inch thick. If your slices are uneven, the thinner pieces can turn to mush while thicker ones remain hard. Using a mandoline is great for precision, but a sharp chef’s knife and a steady hand work just as well. Once they’re in the pan, cover them to trap steam, which helps them soften. If you notice the edges browning too quickly before the centers are tender, reduce the heat to medium-low. This gives them time to cook through without scorching.
Maximizing Flavor in Your Skillet Dishes
After you sear meat or sauté vegetables in a pan, you’ll notice browned bits stuck to the bottom. This is called “fond,” and it’s packed with concentrated flavor. Instead of scrubbing it away, use it to build a sauce. The technique is called deglazing. After cooking the turkey, you can add a small splash of liquid—like chicken stock, a dry white wine, or even water—to the hot pan. As the liquid bubbles, gently scrape the bottom with a wooden spoon to lift the fond. It will dissolve into the liquid, creating an incredibly flavorful base for the rest of your dish.
Herbs That Pair Well with Turkey
Parsley adds a clean, bright finish that cuts through the richness of the turkey and the sweetness of the potatoes. It’s a classic choice for a reason. However, turkey’s mild flavor pairs wonderfully with more robust, earthy herbs. If you want to experiment, try adding a teaspoon of fresh thyme or finely chopped rosemary along with the onions. Thyme introduces a subtle, savory note, while rosemary brings a more pungent, pine-like aroma that is fantastic with poultry. Use fresh herbs when possible, but if using dried, remember to use about one-third the amount.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 450g (1 lb) turkey breast, cut into bite-sized chunks
- 500g (2 large) sweet potatoes, peeled and thinly sliced
- 30g (2 tbsp) olive oil
- 150g (1 large) red onion, sliced
- 5g (1 tsp) red chili flakes, or to taste
- 8g (2 tbsp) fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Step-By-Step Instructions
- Prepare Your Ingredients (Mise en Place)
Peel and slice the sweet potatoes into thin, even rounds. Cut the turkey breast into 1-inch chunks. Thinly slice the red onion and chop the parsley for garnish. Having all your components ready before you begin ensures smooth, stress-free cooking.
- Sauté the Onion
Place a large skillet or cast iron pan over medium heat and add the olive oil. Once the oil is shimmering slightly, add the sliced red onion. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent.
- Cook the Turkey
Add the turkey chunks to the skillet. Season generously with salt and pepper. Cook for 7–8 minutes, stirring occasionally, until the turkey is browned on all sides and cooked through. To ensure it’s done, you can check that the internal temperature reaches 165°F / 74°C.
- Add Sweet Potatoes
Stir the sliced sweet potatoes into the skillet with the cooked turkey and onions. Sprinkle in the red chili flakes. Cover the skillet and allow everything to cook for 10–12 minutes. Stir every few minutes to prevent sticking. The dish is ready when the sweet potatoes are tender enough to be easily pierced with a fork.
- Finish and Garnish
Remove the skillet from the heat. Stir in the fresh, chopped parsley. Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately, directly from the skillet.
Substitutions & Variations
- Protein Swap: Use boneless, skinless chicken breast or thighs instead of turkey. Cooking time will be similar. For a plant-based option, use a can of drained chickpeas, added in the last 5 minutes.
- Add Greens: Stir in a few large handfuls of fresh spinach or kale during the last 2-3 minutes of cooking until just wilted for added nutrients.
- Flavor Boost: Add 1 teaspoon of smoked paprika or cumin along with the chili flakes for a smokier, earthier flavor profile.
If you enjoy this dish, try our Baked Chicken and Veggie Meal Prep for a perfect pairing or next-weeknight option.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat with a splash of water or chicken broth to prevent drying out. You can also reheat it in the microwave.
Nutrition
- Serving Size: 1/4 of the skillet
- Per Serving: 350 calories, 30g protein, 12g fat, 28g carbohydrates
- Per 100g: 110 calories, 9g protein, 4g fat, 9g carbohydrates
Estimates only.
FAQ
Why did my sweet potatoes turn out mushy instead of tender-crisp?
Overcrowding the skillet is the usual cause, as it steams the potatoes instead of searing them. Make sure you use a large enough pan so they cook in a single layer.
My sweet potatoes are cooking unevenly, some soft and some hard. Why?
Inconsistent knife cuts are the likely problem. Aim to slice your potatoes into uniform 1/4-inch rounds so they all cook through at the same rate and finish together.
Does the type of sweet potato I use matter for this skillet recipe?
It does. Orange-fleshed varieties like Jewel or Garnet hold their shape well and have a balanced sweetness, which is ideal for searing without becoming too soft.
Can I prep the sweet potatoes ahead of time to make this dish faster?
Yes, you can wash, peel, and slice them a day in advance. Submerge the slices completely in cold water in the fridge to prevent them from browning before you cook.
How can I reheat leftovers without the sweet potatoes getting soggy?
Use a skillet over medium-low heat instead of the microwave. This allows excess moisture to evaporate, helping the potatoes regain some of their original firm texture.
What is the best way to tell if the sweet potatoes are fully cooked?
The fork test is your most reliable guide. They are done when a fork pierces the thickest part of a slice with very little resistance, ensuring a tender bite.
I need to double this recipe for a crowd. What should I keep in mind?
Use two separate skillets or cook in batches. Overfilling one large pan will cause the ingredients to steam, preventing the sweet potatoes from browning properly.
Can I use ground turkey instead of the turkey breast for this recipe?
Yes, ground turkey works very well. Brown it first and drain any excess fat before adding other ingredients, as this ensures a non-greasy finish to the dish.
Equipment
- 1 Large skillet or cast iron pan
- Chef’s knife
- Cutting board
- Wooden spoon
Ingredients
- 450 g (1 lb) Turkey breast cut into bite-sized chunks
- 500 g (2 large) Sweet potatoes peeled and thinly sliced
- 30 g (2 tbsp) Olive oil
- 150 g (1 large) Red onion sliced
- 5 g (1 tsp) Red chili flakes or to taste
- 8 g (2 tbsp) Fresh parsley chopped
- Salt to taste
- Black pepper to taste
Instructions
- Peel and slice the sweet potatoes into thin, even rounds about 1/4-inch thick.
- Cut the turkey breast into 1-inch chunks.
- Thinly slice the red onion and chop the parsley for garnish.
- Place a large skillet or cast iron pan over medium heat and add the olive oil.
- Once the oil is shimmering, add the sliced red onion and sauté for about 5 minutes until soft and translucent.
- Add the turkey chunks to the skillet and season generously with salt and pepper.
- Cook the turkey for 7 to 8 minutes, stirring occasionally, until browned on all sides and cooked through.
- Stir the sliced sweet potatoes into the skillet with the cooked turkey and onions.
- Sprinkle in the red chili flakes, cover the skillet, and allow everything to cook for 10 to 12 minutes.
- Stir every few minutes to prevent sticking and cook until sweet potatoes are tender enough to pierce with a fork.
- Remove the skillet from the heat and stir in the fresh, chopped parsley.
- Taste and adjust seasoning with salt and pepper if needed, then serve immediately.
