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Sweet Potato and Ground Turkey Skillet

I don’t know about you, but one of my favorite ways to cook when I just can’t be bothered is with a good one-pan meal. This Sweet Potato and Ground Turkey Skillet gives ground turkey a simple glow-up with sweet potato, kale, savory herbs, and a creamy Parmesan orzo that brings everything together. It’s hearty without feeling heavy and ready in about 40 minutes. And with only one pan to clean when dinner’s done? Count me in! This meal also reheats well, so you can enjoy it again for lunch or an easy dinner later in the week.

An Easy Dinner with Sweet Potato and Ground Turkey

This ground turkey and sweet potato skillet is my idea of a really good weeknight dinner. It’s super easy, full of flavor, made in one skillet, and practical from start to finish. Getting the sweet potato and orzo tender at the same time comes down to how the potato is cut. I dice it into ½-inch cubes and give them a short head start with the onion and seasonings before the broth goes in. They finish during the orzo’s covered simmer, so there’s no need to precook the sweet potato or boil the pasta in another pot!

But cooking the orzo in the same skillet does more than just save on dishes. As it absorbs the chicken broth, it releases starch that helps the Parmesan cling to the pasta and lightly coat the turkey, sweet potato, and kale. The thyme, sage, poultry seasoning, and smoked paprika also give the mild turkey plenty of warm, savory flavor and season the whole skillet. I just LOVE it. If easy ground turkey dinners are your thing, this ground turkey zucchini skillet is another simple one-pan option.

Use ground turkey, or shop the sales. I like ground turkey here because its mild flavor works well with the savory seasonings, and it usually releases very little fat into the skillet. Ground chicken is the closest swap, but ground beef is also fair game if you find a good deal or already have it on hand! Drain fattier beef after browning so it doesn’t make the orzo greasy. Adjust the seasonings to taste before serving.
Want to make it meatless? Use your favorite plant-based crumbles and adjust the seasonings as needed since the salt and flavor vary between brands. For a less expensive option, you can add in some drained and rinsed canned beans (I’d go for cannellini beans or chickpeas) when you add the kale, similar to our sweet potato black bean skillet.
Cut the sweet potato into even cubes. I aim for even ½-inch cubes, like I would for a sweet potato hash, so they can cook through and become tender by the time the orzo is ready. Otherwise, oversized pieces of sweet potato can stay firm, but very small ones may break down into the pasta.
Use a large skillet with a tight-fitting lid. The lid traps steam and stops the broth from evaporating too quickly, which helps the sweet potato and orzo cook through evenly. If you’ve got one, a heavy-bottomed skillet is a great choice because it distributes heat well and reduces hot spots.
Keep the broth at a steady simmer. Stovetops vary, so adjust the heat as needed, keep the skillet covered between stirs, and scrape across the bottom occasionally to prevent the orzo from sticking. It’s ready when the pasta is tender, the sweet potato is fork-tender, and most of the broth has been absorbed. If your pan dries out before the orzo is ready, I recommend adding a little more broth or water as needed. If it still looks soupy after 12 minutes, simmer it uncovered briefly.
Add the Parmesan off the heat. I turn off the burner before stirring it in because the residual heat is enough to melt the Parmesan smoothly. Too much heat can make it clump or turn greasy.

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Sweet Potato and Ground Turkey Skillet

This easy Sweet Potato and Ground Turkey Skillet cooks turkey, sweet potato, kale, and Parmesan-coated orzo in one pan for a practical weeknight dinner!

Course Main Course

Cuisine American

Total Cost $9.07 recipe / $2.27 serving

Prep Time 15

Cook Time 25

Total Time 40

Servings servings (~2 cups each)

Calories 459kcal

Author Jennie Alley

Equipment

Large Deep Skillet with a Lid

Ingredients

2 Tbsp cooking oil divided, $0.07*
1 lb. ground turkey $3.94**
1 yellow onion diced, (1½ cups, 225g) $0.70
2 garlic cloves minced, (2 tsp) $0.16
1 medium sweet potato peeled and cut into ½” cubes, (1½ cups, 250g) $1.13
½ tsp dried thyme $0.05
½ tsp rubbed sage $0.04
½ tsp poultry seasoning $0.02***
½ tsp smoked paprika $0.04
1 tsp salt divided, $0.08
¼ tsp black pepper freshly cracked & divided, $0.05
1 cup orzo pasta uncooked & divided, (200g) $0.43
3 cups chicken broth 24 fl oz., $0.35****
2 cups kale chopped, (130g) $0.85*****
½ cup Parmesan cheese grated, (50g) $1.16

Instructions

Gather and prep all ingredients.
Heat 1 Tbsp oil in a large deep skillet with a lid over medium-high. Add turkey, season lightly with ¼ tsp and ⅛ tsp black pepper, and cook until browned and crumbly, about 6 minutes. Transfer to a plate and set aside.
In the same skillet, add remaining Tbsp oil with onion, garlic, and sweet potato, thyme, sage, poultry seasoning, smoked paprika and remaining ¾ tsp salt and ⅛ tsp black pepper. Cook for 4-5 minutes until onion softens and spices become fragrant.
Add the orzo to the skillet and stir to coat in the oil and spices. Pour in chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir the turkey back into the skillet along with the kale. Cover and cook 2-3 minutes more until the greens are wilted.
Turn off the heat. Stir in ½ cup grated Parmesan until melted and coating the orzo.
Spoon into bowls and sprinkle with extra Parmesan if desired. Enjoy!

See how we calculate recipe costs here.

Notes

*Use a neutral cooking oil, such as vegetable or canola oil.

**You can use any ground turkey here, including lean or higher-fat blends. Ground chicken is an equal swap and cooks in roughly the same time. If you want to use ground beef, I’d go for lean ground beef, though it may cost more. Higher-fat beef also works; cook it until browned, transfer it from the skillet, then drain the excess fat before continuing. Adjust the salt to taste.

***Poultry seasoning is a premixed blend of savory herbs and spices, usually including sage, thyme, rosemary, and marjoram. An inexpensive store brand (such as Great Value from Walmart) works perfectly, or make our poultry seasoning blend if you’ve already got the seasonings needed on hand!

****I use Better Than Bouillon for cost and flavor consistency when calculating prices. Regular broth or stock can also be used, however seasoning may need to be adjusted accordingly to taste.

*****Remove the tough kale stems before chopping. Don’t love kale? Fresh spinach is a good substitute!

Nutrition

how to make Sweet Potato and Ground Turkey Skillet Step-by-Step Photos

The ingredients to make sweet potato and ground turkey skillet with labels.

Gather and prep all of your ingredients.

Ground turkey in a skillet before being cooked.

Brown the ground turkey: Heat 1 Tbsp cooking oil in a large, deep skillet over medium-high heat. Once the oil is shimmering, add 1 lb. ground turkey and season lightly with ¼ tsp salt and ⅛ tsp pepper. Cook for about 6 minutes, breaking the meat into crumbles, until browned and cooked through with no pink left. Ground turkey should reach 165°F once done. Transfer the turkey to a clean plate. I brown the turkey first and remove it from the skillet so it can develop some color without overcooking while the orzo simmers!

Diced sweet potatoes, onions and seasonings in a skillet.

Cook the veggies: Add the remaining 1 Tbsp cooking oil to the skillet, followed by the 1 diced onion, 2 cloves minced garlic, 1 cubed sweet potato (½-inch cubes), ½ tsp dried thyme, ½ tsp rubbed sage, ½ tsp poultry seasoning, ½ tsp smoked paprika, the remaining ¾ tsp salt, and ⅛ tsp black pepper. Cook for 4-5 minutes, stirring frequently, until the onion softens and the seasonings smell fragrant. The sweet potato will not be tender yet (it’ll finish cooking in the broth). Lower the heat slightly if the garlic starts to brown.

Broth being poured into a skillet of sweet potatoes.

Simmer the orzo: Add 1 cup uncooked orzo and stir until it is coated in the oil and seasonings. Pour in 3 cups chicken broth and scrape across the bottom of the skillet to loosen any browned bits. Bring the broth to a boil, then reduce the heat to medium-low to maintain a steady simmer. Cover the skillet and cook for 10-12 minutes until the orzo is tender and you can easily pierce the sweet potatoes with a fork. Stir and scrape the bottom of the skillet occasionally, and replace the lid promptly to retain the steam.

Kale and cooked ground turkey added to a skillet with sweet potatoes.

Add the turkey and kale: Return the cooked turkey and any juices from the plate to the skillet, then stir in 2 cups chopped kale. Cover and cook for 2-3 minutes, or until the kale has wilted and the turkey is heated through.

Parmesan added to a sweet potato and ground turkey skillet.

Finish with Parmesan: Turn off the heat and stir in ½ cup grated Parmesan until it melts and lightly coats the orzo. Taste and adjust the salt and pepper as needed.

A sweet potato and ground turkey skillet with rice.

Serve: Spoon your sweet potato and ground turkey skillet into bowls, and enjoy! Feel free to finish with extra grated Parmesan if you’ve got it.

Side view of sweet potato and ground turkey orzo in a bowl with a knife taking some.

Serving Suggestions

I made this sweet potato and ground turkey skillet a complete meal by cooking the orzo, turkey, sweet potato, and kale together in one pan. It doesn’t need any toppings, but I’ll happily add some extra grated Parmesan for even more cheesy flavor, or some fresh herbs (I like fresh parsley or thyme) before serving! You can also add a drizzle of olive oil for extra richness or a squeeze of lemon juice to brighten the whole dish up. If you’d still like something on the side, I’d keep it simple with a green salad, roasted Brussels sprouts, steamed broccoli, or sauteed green beans.

I usually portion any leftovers from this skillet into single-serving airtight containers, so a quick lunch or dinner is ready to go! They’ll keep in the refrigerator for 3-4 days. Store any extra Parmesan and sides separately so everything stays fresh and nothing gets soggy. To reheat, I’ll add a small splash of broth or water, cover loosely, and microwave until steaming, stirring halfway through. The orzo continues soaking up moisture in the refrigerator, so that splash of broth/water helps loosen it back up.

Storage & Reheating

Store any leftovers in an airtight container and refrigerate for up to 3-4 days. Just note refrigerated leftovers will be a little firmer than the freshly made skillet.

Reheating

If I’m reheating several servings at once, I prefer reheating them gently on the stovetop. Add a splash of broth or water, cover, and warm over medium-low heat, stirring occasionally, until hot throughout. You can also reheat individual servings in the microwave until steaming.

Freezing

I prefer this dish fresh or refrigerated because that’s when the texture is best, but you can freeze it for up to 2 months. Let the leftovers cool, then transfer them to freezer-safe containers and freeze. Thaw overnight in the refrigerator before reheating, and expect the orzo, kale, and sweet potato to be softer once thawed.

Other Ground Turkey Skillets to Try:

Our Ground Turkey Stir Fry turns ground turkey, bell peppers, and spinach into a fast 25-minute dinner with a sweet and savory soy-sesame sauce.
My Egg Roll in a Bowl is another easy one-pan option, packed with ground turkey, cabbage, mushrooms, ginger, and plenty of crunch from water chestnuts.
This versatile Turkey Taco Skillet combines ground turkey with black beans, corn, and tomatoes with green chiles. Serve it in tortillas, spoon it over greens, or scoop it up with tortilla chips!

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Vegetable Fried Rice

Fried rice is a takeout classic because it’s easy, filling, delicious, and inexpensive, which is everything I want from a meal made at home, too! I love making Vegetable Fried Rice at home because it saves me money and gives leftover rice and any odds and ends in my fridge a second life. Think of this recipe as a simple base you can customize with whatever vegetables, proteins, or toppings you have on hand. It’s always satisfying, it’s FAST, and it helps me stretch my grocery budget a little further!

“YUM! Wonderfully satisfying and savory, and so versatile – I’ve made this with everything from leftover roasted broccoli & sweet potato to a package of frozen mixed veggies. Anything goes, really, as long as you have about 2 cups of veggies total. Firm tofu (cooker or uncooked) also makes a great, protein-rich addition.”
Rose

My Method for Great Fried Rice

Fried rice is traditionally made by stir-frying cooked rice in a wok with ingredients like meat, seafood, vegetables, and eggs, then seasoning everything with a savory sauce. But you don’t need a wok or any hard-to-find ingredients to make great fried rice at home. My recipe here is most definitely an American adaptation, which I make in a regular skillet with affordable ingredients from the grocery store. It’s an easy place to start if you’ve never made fried rice before!

Because a skillet has less surface area than a wok, I cook the eggs, vegetables, and rice separately before combining them at the end. This gives each ingredient enough room to cook properly and makes the process easier to manage. Garlic, ginger, soy sauce, and toasted sesame oil give the rice plenty of savory flavor, and the vegetables and eggs make it filling without adding much to the cost. Once you know the basic method, you can adjust it to fit whatever vegetables you have or add your favorite protein. I love adding chicken when I have some on hand, so be sure to try our easy chicken fried rice next!

Prepare everything before heating the skillet. Fried rice cooks quickly. I always peel, chop, measure, and whisk everything before I turn on the heat. Cut the carrot and bell pepper into small, similarly sized pieces so they cook evenly in the short time they’re in the skillet. Having everything ready also means nothing is left sitting over the heat while you search for the next ingredient!
You don’t need a wok for this method. Woks are wonderful for stir-frying because their large surface area makes it possible to add lots of ingredients without overcrowding. A frying pan has less room, but I make up for that by cooking the eggs, vegetables, and rice separately, then combining them at the very end. Giving each ingredient direct contact with the hot skillet helps the vegetables cook evenly, the rice heat through, and the eggs stay tender.
Keep the skillet hot, but watch for scorching. I use medium heat for the eggs, then increase it to medium-high for the vegetables and rice. You should hear a steady sizzle as the ingredients hit the skillet. Lower the heat slightly if the garlic or ginger starts darkening quickly. And don’t worry if the rice sticks a little before the sauce is added. The soy sauce and toasted sesame oil will help loosen it as you stir!
Add the sauce toward the end and adjust it to taste. Adding soy sauce after the rice is hot allows the grains to fry before extra moisture goes into the skillet (which helps prevent soggy egg fried rice!). Stir until the grains are evenly coated, and taste before adding more because the saltiness of soy sauce can vary by brand. I keep this base recipe simple, but you can add almost any vegetables, cooked protein, sauce, or crunchy topping you have on hand. I’ll share some of my favorite add-ins below!

Cold, leftover rice is my not-so-secret trick for making GREAT fried rice at home. Using rice that’s been cooked and completely cooled (preferably overnight) is the best way to keep your rice from turning out clumpy or gummy. As the rice cools, its starches firm up and the surface becomes drier, helping the grains stay separate as they absorb moisture from the sauce and vegetables without becoming overly sticky. It’s why this recipe is one of my favorite ways to use up leftover rice!

If you don’t have rice left over from the day before, I have a workaround for you. Cook 1 cup of white rice to make about 3 cups cooked rice, and spread it into a thin layer on a baking sheet or wide baking dish. This releases heat and moisture much faster than leaving it in a deep container. Refrigerate the rice until completely cool before using to help replicate the firmer texture of day-old rice.

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Vegetable Fried Rice

Vegetable Fried Rice is a fast, easy, delicious, and budget-friendly meal that you can whip up with ingredients on hand at any time!

Course Dinner, Lunch

Cuisine American, Chinese

Total Cost $4.22 recipe / $1.06 serving

Prep Time 15

Cook Time 12

Total Time 27

Servings servings (about 1.25 cups each)

Calories 371kcal

Author Beth Moncel