I remember first making this ground turkey sweet potato hash on a cold weeknight when I needed something hearty but not heavy. The sweet potatoes caramelized at the edges, the turkey browned with warm spices, and the whole pan came together in under 30 minutes. It’s the kind of one-skillet dinner that feels comforting, bright, and surprisingly balanced — sweet, savory, and just a little smoky.
What makes this recipe special
This hash is a great weeknight workhorse. Sweet potatoes bring natural sweetness and fiber, while ground turkey keeps the dish lean and protein-forward. It’s quick to cook, budget-friendly, and easy to customize for picky eaters or meal prepping. Serve it for busy dinners, a weekend brunch with a fried egg on top, or pack it into containers for weekday lunches. The caramelized sweet potatoes against seasoned turkey create a texture and flavor contrast that keeps every forkful interesting.
Step-by-step overview
Start by softening the sweet potatoes in olive oil so they develop a bit of color. Add aromatics — onion, bell pepper, garlic — to build the base flavor. Push those to the side and brown the ground turkey so it gets little caramelized bits. Season with paprika, cumin, salt, and pepper. Finish by folding everything together and letting flavors mingle briefly. Garnish with fresh parsley and serve.
What you’ll need
- 1 lb ground turkey
- 2 medium sweet potatoes, diced (about 1/2-inch pieces)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- Olive oil (2–3 tbsp)
- Fresh parsley for garnish
Notes/substitutions: Use ground chicken or lean beef if preferred. Yukon gold potatoes can replace sweet potatoes but change the sweetness and cook time slightly. For a lower-carb option, substitute diced zucchini but add it later (it cooks faster). Smoked paprika adds depth if you want a smokier profile.
Step-by-step instructions
- Heat 2–3 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced sweet potatoes. Cook, stirring occasionally, until they begin to soften and get edges turning golden, about 5–7 minutes.
- Add the diced onion, bell pepper, and minced garlic. Cook and stir until the vegetables are softened, about 3–5 minutes.
- Push the vegetables to one side of the skillet to clear space. Add the ground turkey to the empty side. Break it apart with a spatula.
- Sprinkle the paprika, cumin, salt, and pepper over the turkey and vegetables. Cook the turkey, stirring occasionally, until browned and cooked through, about 7–10 minutes.
- Mix the turkey and vegetables together and cook for another 1–2 minutes so the flavors meld. Taste and adjust seasoning.
- Remove from heat. Garnish with chopped fresh parsley and serve hot.
Serving suggestions
This hash is versatile:
- Top with a runny fried or poached egg for brunch-style richness.
- Spoon over baby spinach or serve with a side salad for a lighter meal.
- Add a dollop of plain yogurt or salsa verde for bright contrast.
- Serve alongside avocado slices and warm tortillas to make tacos.
- For a bigger plate, pair with roasted Brussels sprouts or a simple grain like quinoa.
How to store & freeze
Refrigerator: Cool the hash to room temperature (no more than 2 hours at room temp). Store in an airtight container for up to 3–4 days.
Freezer: Spread cooled hash in a shallow layer on a baking sheet to flash-freeze for 1 hour, then transfer to freezer bags or containers. Freeze up to 3 months.
Reheating: Thaw overnight in the fridge if frozen. Reheat in a skillet over medium heat until warmed through (add a splash of water or oil if it seems dry) or microwave in 1-minute bursts, stirring between. Ensure it reaches 165°F (74°C) for safe reheating.
Food safety: Ground turkey should be cooked to an internal temperature of 165°F (74°C). Avoid refreezing once thawed.
Helpful cooking tips
- Cut the sweet potatoes uniformly (about 1/2-inch) so they cook evenly.
- If you’re short on time, par-cook the diced sweet potatoes in the microwave for 2–3 minutes before pan-frying.
- Don’t overcrowd the pan — give the turkey room to brown for better texture. Use a large skillet.
- Taste and salt toward the end; the flavors concentrate as the dish reduces slightly.
- For a crispier finish, spread the mixture in an even layer and let it sit undisturbed for a minute to form little browned bits before stirring.
Creative twists
- Southwestern: Add a can of black beans, a chipotle in adobo (minced), and top with cilantro and lime.
- Mediterranean: Replace cumin with oregano and add chopped tomatoes and kalamata olives. Serve with feta.
- Spicy weeknight: Stir in red pepper flakes or a diced jalapeño when adding the onion.
- Vegetarian: Swap turkey for crumbled tempeh or firm tofu, or use a plant-based crumble. Add extra spices and a splash of soy sauce for umami.
- Breakfast bowl: Serve over warm quinoa or brown rice and top with a fried egg and hot sauce.
FAQ
Q: How long does this take to make?
A: Active time is about 20–30 minutes from start to finish, depending on how quickly you dice the vegetables and the size of your skillet.
Q: Can I use frozen sweet potatoes?
A: You can, but adjust cook time and expect more moisture. Thaw and pat dry first to help them brown. Fresh is preferred for better texture.
Q: Is ground turkey safe to eat and how do I check doneness?
A: Yes. Cook ground turkey until no pink remains and the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
Q: Can I meal prep this for the week?
A: Definitely. It stores well in the fridge for 3–4 days and freezes for up to 3 months. Reheat thoroughly to 165°F (74°C) before eating.
Q: How can I make it kid-friendly?
A: Keep the spices mild, finely dice the veggies so textures are familiar, and offer a side like applesauce or steamed broccoli. Mixing in a little cheese can also help picky eaters.
Q: Any tips for making it in large batches?
A: Use a wide, heavy skillet or a shallow roasting pan in the oven to keep even heat. You may need to cook in batches to avoid crowding the pan, which prevents proper browning.
Conclusion
If you’re after an easy, nutritious skillet dinner that’s adaptable and quick, this ground turkey sweet potato hash delivers. For another tested take on the combination of ground turkey and sweet potatoes, check out Sweet Potato Hash and Ground Turkey Recipe – Home & Plate.
Print
Ground Turkey Sweet Potato Hash
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A hearty yet balanced one-skillet dinner featuring caramelized sweet potatoes and seasoned ground turkey.
Ingredients
- 1 lb ground turkey
- 2 medium sweet potatoes, diced (about 1/2-inch pieces)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- 2–3 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Heat 2–3 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced sweet potatoes. Cook, stirring occasionally, until they begin to soften and get edges turning golden, about 5–7 minutes.
- Add the diced onion, bell pepper, and minced garlic. Cook and stir until the vegetables are softened, about 3–5 minutes.
- Push the vegetables to one side of the skillet to clear space. Add the ground turkey to the empty side. Break it apart with a spatula.
- Sprinkle the paprika, cumin, salt, and pepper over the turkey and vegetables. Cook the turkey, stirring occasionally, until browned and cooked through, about 7–10 minutes.
- Mix the turkey and vegetables together and cook for another 1–2 minutes so the flavors meld. Taste and adjust seasoning.
- Remove from heat. Garnish with chopped fresh parsley and serve hot.
Notes
Use ground chicken or lean beef if preferred. For a lower-carb option, substitute diced zucchini, adding it later in the cooking process. Smoked paprika can enhance the smokiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American