Ground Turkey and Sweet Potato Skillet with Broiled Pepper Jack
This vibrant, one-pan dinner turns simple ground turkey and sweet potatoes into a deeply flavorful meal with a gorgeous, bubbly crust. By blooming the spices in the hot oil and finishing the whole skillet under the broiler, you get rich, smoky vegetables and deeply golden, melted cheese instead of just a steamed layer.
- Total Time40 minutes
- Yield4 servings 1x
Ingredients
Scale
Base and Aromatics
- 2 tablespoons avocado oil or olive oil, divided
- 1 pound ground turkey (93% lean)
- 1 medium yellow onion, diced (about 1 cup)
- 1 large red bell pepper, chopped
- 3 cloves garlic, minced
Spices
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
Vegetables and Finish
- 1.25 pounds sweet potatoes (about 4 cups), peeled and cut into 1/2-inch cubes
- 1/4 cup low-sodium chicken broth
- 4 cups roughly chopped Tuscan kale (tough stems removed)
- 1 1/2 cups (6 ounces) shredded pepper jack cheese
- Optional toppings: fresh cilantro leaves, lime wedges, sliced jalapeños
Instructions
- Preheat and brown the turkey: Position an oven rack about 6 inches from your broiler and preheat the broiler to high. Heat 1 tablespoon of the oil in a large, oven-safe skillet (cast iron works well) over medium-high heat. Add the ground turkey, season lightly with salt and pepper, and cook for 5 to 7 minutes. Use a spatula to break the meat into bite-sized crumbles until it is nicely browned and cooked through to 165°F internally. Use a slotted spoon to transfer the turkey and its juices to a bowl.
- Sauté the aromatics and bloom the spices: Lower the heat to medium. Add the remaining 1 tablespoon of oil to the skillet, followed by the diced onion and red bell pepper. Sauté for 4 to 5 minutes, scraping up any browned turkey bits from the bottom of the pan, until the vegetables begin to soften. Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are highly fragrant and darkened in color.
- Steam-fry the sweet potatoes: Add the cubed sweet potatoes to the skillet, tossing them well to coat in the spice mixture. Pour in the chicken broth, immediately cover the skillet with a tight-fitting lid, and cook for 10 to 12 minutes. Lift the lid to stir occasionally. The sweet potatoes are ready when they are easily pierced with a fork but not falling apart.
- Wilt the kale: Remove the lid and stir in the chopped kale. Cook for 2 to 3 minutes, tossing frequently, until the kale has wilted down and any lingering liquid in the pan has evaporated. Return the cooked turkey to the skillet and stir to combine everything evenly. Taste the mixture and add another pinch of salt or pepper if needed.
- Broil to finish: Remove the skillet from the stovetop heat. Scatter the shredded pepper jack cheese in an even layer over the top of the turkey and vegetables. Transfer the skillet to the oven and broil for 2 to 3 minutes. Watch it very closely—pull it out as soon as the cheese is melted, bubbling, and golden brown in spots. Serve hot with fresh cilantro, lime wedges, and jalapeños.
Notes
- Why it works: Blooming the chili powder, cumin, and smoked paprika in the hot oil before adding the liquid wakes up their fat-soluble flavor compounds. This builds a rich, deep flavor base and prevents the powdery, raw-spice taste that occurs when seasonings are just stirred in at the very end.
- Make-ahead and storage: This skillet reheats wonderfully for meal prep. However, if you plan to store it for lunches throughout the week, leave the cheese off the main pan. Sprinkle the cheese over individual portions just before reheating in the microwave to keep it from separating or turning rubbery.
Calories: 530 | Total Carbs: 35g (Fiber: 6g, Sugar: 9g) | Fat: 28g (Saturated: 10g) | Protein: 36g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop to Broiler
Nutrition
- Serving Size: About 2 cups
- Calories: 530
- Sugar: 9g
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 36g