Easy Sweet Potato Turkey Skillet
Some nights, you need a quick, comforting meal that’s easy and still packed with flavor—exactly what this Easy Sweet Potato and Turkey Skillet delivers! This one-pan wonder is loaded with lean protein, wholesome veggies, and melty cheese, making it the perfect balance of nourishing and delicious.
Plus, it’s IBS-friendly, low FODMAP, and super easy to customize. Whether you’re looking for a simple weeknight dinner, a meal prep staple, or a cozy dish that won’t leave you feeling bloated, this skillet has got you covered!
Why You’ll Love This Recipe!
- One-Pan Meal – Easy cleanup!
- Low FODMAP & IBS-Friendly – Uses gut-friendly ingredients.
- Balanced & Nourishing – A great mix of protein, fiber, and healthy fats.
- Customizable – Can be adjusted with different cheeses or served in various ways.
Ingredients and Substitutions
Here’s what you’ll need to make this delicious Ground Turkey Sweet Potato Skillet, plus some easy swaps to fit your preferences:
- Garlic-infused olive Oil (2 Tbsp): adds rich flavor without the FODMAPs. You can also use regular olive oil, but you’ll lose the garlic flavor.
- Ground Turkey (1 lb): A lean and protein-packed choice. You can also substitute ground chicken or beef.
- Sweet Potato (2 cups, diced): Provides natural sweetness and fiber.
- Green Bell Pepper (1 medium, diced): adds crunch and color.
- Chopped Mild Green Chiles (1 can, 4 oz): This brings a mild, smoky heat. Feel free to omit it if you prefer no spice.
- Ancho Chile Pepper (½ tsp): A mild, smoky spice that enhances flavor. Or you can substitute smoked paprika.
- Paprika (½ tsp): Adds mild sweetness and warmth.
- Cumin (½ tsp): Gives the dish an earthy, slightly smoky depth.
- Oregano (½ tsp): Balances the flavors with a touch of herby freshness.
- Shredded Colby Jack Cheese (1 cup): This cheese melts beautifully for a creamy finish. You can substitute Cheddar, Monterey Jack, mozzarella, or lactose-free cheese.
Serving & Customization Ideas
- Dairy-Free? Skip the cheese or use a plant-based alternative.
- Want More Protein? Add a fried egg on top for an extra boost.
- Want More Fiber? Add half a cup of canned black beans. Even if you are on a low FODMAP diet, you can still enjoy two tablespoons per meal.
- Looking for a Side? Serve with rice, quinoa, or a fresh side salad.
Step-by-Step Instructions
Step 1: Heat the Oil—Add one tablespoon of garlic–infused olive oil to a large skillet over medium heat.
Step 2: Cook the Turkey – Add the ground turkey to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Remove the turkey from the skillet and set aside.
Step 3: Sauté the Vegetables—Add the remaining tablespoon of garlic-infused olive oil to the same skillet. Add the diced sweet potatoes and cook for 10 – 15 minutes, stirring occasionally. Then, add the green bell pepper and continue cooking for another 7-8 minutes or until the vegetables are tender. Add 2-3 tablespoons of water to help steam and tenderize the vegetables. Make sure the sweet potatoes are fork-tender.
Step 4: Add the Green Chiles & Seasoning – Stir in the chopped mild green chiles. Then, sprinkle the Ancho chile pepper, paprika, cumin, oregano, salt, and black pepper. Stir well to combine.
Step 5: Combine & Simmer – Return the cooked ground turkey to the skillet. Stir everything together and cook for another 2-3 minutes to allow the flavors to meld.
Step 6: Melt the Cheese – Sprinkle the shredded Colby Jack cheese evenly over the skillet. Cover with a lid and let it melt for 2-3 minutes.
Step 7: Serve & Enjoy – Remove from heat and serve warm. Enjoy it alone or with rice, quinoa, or a simple salad. Top with fresh herbs like cilantro or parsley or a dollop of sour cream for extra flavor.
Storage Instructions
This Ground Turkey Sweet Potato Skillet is perfect for meal prep and leftovers! Let it cool completely, then store it in an airtight container in the refrigerator for up to four days.
When you’re ready to enjoy it again, reheat individual portions in the microwave for 1-2 minutes, stirring halfway through, or warm it in a skillet over medium heat with a splash of water or broth to keep it from drying out.
If you’d like to freeze it, place cooled portions in freezer-safe containers and store for up to 3 months—thaw in the fridge overnight before reheating.
Low FODMAP Information
The ingredients in this Turkey and Sweet Potato Skillet are used in low FODMAP portions, based on the latest guidelines from the Monash University Low FODMAP app. However, everyone’s tolerance to FODMAPs differs, so be sure to adjust the recipe to fit your needs and comfort level. Working with a dietitian can be incredibly helpful if you’re still figuring out your triggers!
- Sweet potatoes are low FODMAP up to ¼ cup per meal.
- Green bell pepper is low in FODMAPs up to 1 cup raw or ¼ of a medium green bell pepper per meal.
- Canned mild green chiles are low FODMAP, up to 2 tablespoons per meal.
- Ancho Chile Pepper is safe and low in FODMAPs up to 1 teaspoon or 2 grams per meal.
- Paprika, Cumin, and Oregano are all low FODMAP, up to 1 teaspoon per meal.
- Colby Jack Cheese is low in FODMAPs up to 40 grams or about ⅓ cup per meal.
More Potato Recipes
Sweet Potato Turkey Skillet
Ingredients
- 2 tablespoons garlic-infused olive oil
- 1 pound ground turkey
- 2 cups sweet potato diced
- 1 medium green bell pepper diced
- 1 4 oz can mild green chiles
- ½ teaspoon Ancho chile pepper
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup shredded Colby Jack cheese
- ½ cup cooked white or brown rice optional
Instructions
- In a large skillet over medium heat, add 1 tablespoon of garlic-infused olive oil.
- Add the ground turkey to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Remove the turkey from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of garlic-infused olive oil. Add the diced sweet potatoes and cook for 10 – 15 minutes, stirring occasionally. Then, add the green bell pepper and continue cooking for another 7-8 minutes, or until the vegetables are tender. Add 2-3 tablespoons of water to help steam and tenderize the vegetables. Make sure sweet potatoes are fork tender.
- Stir in the chopped mild green chiles. Then, sprinkle in the Ancho chile pepper, paprika, cumin, oregano, salt, and black pepper. Stir well to combine.
- Return the cooked ground turkey to the skillet. Stir everything together and cook for another 2-3 minutes to allow the flavors to meld.
- Sprinkle the shredded Colby Jack cheese evenly over the skillet. Cover with a lid and let it melt for 2-3 minutes.
- Remove from heat and serve warm. Enjoy on its own or with a side of rice or a simple salad.
Notes
- Swap out Colby Jack cheese for cheddar, mozzarella, or lactose-free cheese.
- Omit the cheese for a dairy-free option.
- For extra flavor, add sour cream or top with fresh herbs like cilantro or parsley.
This Ground Turkey and Sweet Potato Skillet is a perfect weeknight meal. I love that it is low FODMAP and gluten-free, and the flavors are so good, too!
Very delicious. Highly recommend.
Thanks Dave, I’m glad you loved it!