The turkey browns long before the sweet potato cubes are tender, so cooking everything together from the start can leave you choosing between firm potatoes and overcooked meat. In this Easy Skillet Ground Turkey with Sweet Potatoes and Spinach, the turkey gets browned first and waits on a plate while the potatoes cook in the same pan.
That covered stretch with chicken broth gives the sweet potatoes time to turn fork-tender without keeping the turkey on the heat. When the turkey goes back in, spinach wilts right into the skillet and the whole dish warms through together. You get browned, savory turkey with soft sweet potato and just-wilted greens in every serving.
Kitchen Note
Keep the sweet potato cubes close to the same size. Half-inch pieces cook through at a similar pace, so you won’t be fishing out tender cubes while the larger ones are still firm.
Save this ground turkey skillet for a weeknight when you want tender sweet potatoes, browned turkey, and spinach all in one pan.
Why the Turkey Should Leave the Skillet Before the Sweet Potatoes Go In
Ground turkey cooks quickly, while sweet potatoes need a longer, covered cook to soften. If you leave the browned turkey in the skillet for that whole stretch, it keeps cooking even though it’s already done. Taking it out gives the potatoes the time they need without asking the meat to sit over the heat and dry out.
The skillet itself stays in play. The onion has softened alongside the turkey, and the pan is already carrying the savory flavor from that first stage. Add the sweet potatoes, garlic, and paprika there, then use the broth to create the covered cooking environment that makes the cubes tender. Bringing the turkey back only at the end lets the ingredients meet when each one is ready, instead of forcing them to finish on the same clock.
This order also makes the spinach easier to handle. It goes in after the potatoes are tender, so it only needs to wilt as the turkey warms back through. The result is a skillet where the greens keep their color and the potatoes hold their shape instead of being stirred around for the entire cook.
What the Turkey, Sweet Potatoes, and Broth Each Bring to the Skillet
- Ground turkey — Its mild taste lets the onion, garlic, and paprika come through without making the skillet heavy. Standard ground turkey works well; there’s no need to seek out a premium brand. Ground chicken is the closest straightforward swap, though its texture and flavor will be a little different.
- Sweet potatoes — They bring a soft, naturally sweet contrast to the savory turkey. Choose firm potatoes without soft spots; ordinary grocery-store sweet potatoes are just right here. Peel them and cut them evenly so they cook at the same rate. Butternut squash has a similar sweet, tender quality, but its cubes may soften on a different schedule.
- Baby spinach — Tender leaves collapse into the hot skillet quickly, adding greens without needing a separate cooking stage. Fresh leaves are the best fit for the brief wilt at the end. If they’ve been washed, dry them well so you don’t carry extra water into the pan.
- Chicken broth — It adds enough liquid to help the covered sweet potatoes cook through and gives the pan a savory base. A basic low-sodium carton is fine; the onion, garlic, paprika, salt, and pepper provide the rest of the seasoning. Vegetable broth can replace it in the same amount, though the dish will lose some of the chicken-broth savoriness.
- Paprika and garlic — Paprika gives the potatoes a warm, earthy note, while fresh minced garlic perfumes the pan. Smoked paprika makes a useful one-for-one swap if you want a deeper, smoky flavor. Fresh garlic has a brighter taste than jarred garlic, but jarred works when convenience matters.
How to Brown the Turkey, Steam the Potatoes, and Finish the Greens
Soften the Onion, Then Brown the Turkey
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened, about 3 minutes. Add the ground turkey with the salt and pepper, breaking it into small pieces as it cooks. Brown it until it reaches 165°F, about 7–9 minutes, then transfer the turkey and onion to a plate.
Let the Covered Pan Tenderize the Sweet Potatoes
Add the sweet potatoes, minced garlic, and paprika to the same skillet, stirring to coat the cubes. Pour in the chicken broth and cover the pan. Cook over medium-low heat for 12–15 minutes, checking a piece with a fork near the end of that window. The potatoes are ready when the fork slides in without meeting a hard center.
Return the Turkey and Wilt the Spinach
Tip the turkey and onion back into the skillet once the potatoes are fork-tender. Add the baby spinach and stir so the leaves meet the heat throughout the pan. In about 2–3 minutes, the spinach should be wilted and the mixture hot. Stop stirring once the leaves have collapsed and everything is warmed through; the spinach doesn’t need a long cook.
Three Smart Ways to Adapt This Turkey and Sweet Potato Skillet
Use cauliflower for a lower-carb skillet
Replace the sweet potatoes with an equal weight of cauliflower florets cut into roughly 1-inch pieces. Keep the garlic, paprika, broth, and covered cooking method; start checking the cauliflower after about 8 minutes, since smaller florets soften sooner. You’ll get a less sweet, more savory skillet with a shorter potato-free cook.
Make it gluten-free with a broth check
Choose low-sodium chicken broth labeled gluten-free in place of broth that isn’t labeled that way. The rest of the skillet stays the same, including the sweet potatoes and spinach, so this swap changes the broth choice without changing the cooking sequence.
Give the paprika a smoky edge
Swap the paprika for smoked paprika in the same amount. It gives the sweet potatoes and turkey a more pronounced smoky taste while keeping the ingredient list and skillet method otherwise unchanged.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for 3–4 days. The sweet potatoes soften a little more as they sit.
- Freezer: Freeze in airtight portions for up to 2–3 months for best quality. The potatoes may be softer after thawing, and the spinach may release a little liquid.
- Reheating: Warm a portion in a covered skillet over low heat with a small splash of broth, stirring until hot throughout. You can also microwave it covered in short bursts, stirring halfway; avoid prolonged high heat, which can dry out the turkey.
Questions That Come Up When Making This Skillet
Easy Skillet Ground Turkey with Sweet Potatoes and Spinach
Ingredients
Equipment
Method
- Heat the olive oil in a 12-inch skillet over medium-high heat.
- Add the onion and cook, stirring occasionally, until softened, about 3 minutes.
- Add the ground turkey, salt, and pepper, breaking the meat into small pieces as it cooks, until browned and it reaches 165°F, about 7–9 minutes.
- Transfer the turkey and onion to a plate.
- Add the sweet potatoes, garlic, and paprika to the skillet and stir to coat.
- Pour in the chicken broth, cover, and cook over medium-low heat until the potatoes are fork-tender, 12–15 minutes.
- Return the turkey and onion to the skillet and add the spinach.
- Stir until the spinach wilts and the mixture is hot, about 2–3 minutes.
