SKILLET GROUND TURKEY AND SWEET POTATOES

ONE PAN DINNER = happy weeknight dining for all!

One pan weekday dinners are so clutch. They make life so easy, I love it! Also, there is something to be said about the flavors all melding together beautifully in the pan that makes them extra special. When it comes to this one, I shared the step-by-step process of making it in real time and a day later had several responses from people who couldn’t wait for this recipe so they copied my steps and made it for their families. It’s a hit already! So excited to hear what you think!

Also, it should be said, that if you add a little extra tomato sauce into this dish, it would be great scooped out on top of pasta! I’m thinking fettuccine! Food for thought.

Click here to watch my behind-the-scenes video of me making this Skillet Ground Turkey And Sweet Potatoes dish!

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SKILLET GROUND TURKEY AND SWEET POTATOES

Yield: 4-6 Servings

Author: Michelle Williams

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• Garlic (3 cloves, finely chopped)
• Vidalia Onion (1/4, sliced)
• Sweet Potato (1, chopped into 1/2 inch pieces)
• Extra Virgin Olive Oil (4 tablespoons, divided)
• 94% Lean Ground Turkey (1 pound)
• Fresh Thyme Leaves (1 tablespoon, chopped)
• Fresh Rosemary (1 tablespoon, chopped)
• Wild Arugula (2.5 ounces)
• Tomato Sauce (roughly 3 ounces—I used Classico's Tomato Basil)
• Salt
• Pepper

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• Medium Mixing Bowl
• Saute Pan With Lid
• Wooden Spoon (or spatula)

Instructions

TO MAKE YOUR DINNER

1. Put your sweet potatoes in your medium mixing bowl. Drizzle a tablespoon of of your olive oil over them and toss them until they are fully coated in it. Season with salt and pepper. Set aside. I like this step because I want to make sure my sweet potatoes are perfectly coated. You can surely just dump them in the pan after cooking down your onions and garlic and quickly mix in the oil, salt, and pepper—dealer’s, ahem, chef’s choice!
2. Drizzle 2 tablespoons of your olive oil into your sauté pan over high heat.
3. Add onions and garlic and move them around with your wooden spoon until softened and yellowed—about 3 minutes.
4. Lower your heat to medium-high.
5. Add your sweet potatoes.
6. Add your remaining tablespoon of olive oil to your sauté pan.
7. Use your fingers to separate bits of your ground turkey over your entire pan. Season with salt and pepper.
8. Sprinkle on your thyme and rosemary.
9. Use your wooden spoon to mix all of your ingredients evenly together.
10. Move your turkey around until it’s completely greyed and you can no longer see redness—about 8 minutes. Then, spread your mixture evenly across the sauté pan, cover the pan with its lid, and let it sit untouched for 2 minute intervals, then stir again, until your turkey has browning to its edges—about 7 minutes. Letting your turkey sit will help it to brown.
11. Spread your arugula over the top of your ingredients. Sprinkle with salt and pepper. Cover your sauté pan again. Let it cook until wilted—roughly 3 minutes.
12. Mix your arugula evenly through your dish. The arugula will clump together a bit, don’t worry, you’re doing everything right. Help separate it as much as you can without burning yourself.
13. Pour just enough tomato sauce over your mixture to coat it. If you want a wetter dish to say put it over pasta, add sauce to your liking.
14. Mix it all together.
15. Serve hot!

Did you make this recipe?

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