This ground turkey sweet potato skillet with Brussels sprouts and apples is a cozy, savory-sweet one-pan dinner that feels both wholesome and satisfying. Lean turkey, caramelized sweet potatoes, and tender Brussels sprouts mingle with just a hint of sweetness from apple and warm spices. It’s colorful, weeknight-friendly, and perfect for when you want comfort food with plenty of veggies.
Ingredients
- 1 pound ground turkey (93% lean works well)
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 cups Brussels sprouts, trimmed and halved
- 1 medium apple, cored and diced (Honeycrisp, Gala, or similar)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2–1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prep all your ingredients: dice the sweet potatoes and apple, trim and halve the Brussels sprouts, chop the onion, and mince the garlic.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic. Sauté for 2–3 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add the ground turkey to the skillet. Cook for 5–7 minutes, breaking it up with a spatula, until browned and cooked through. Season lightly with a pinch of salt and pepper.
- Push the turkey mixture to one side of the skillet. Add the remaining 1 tablespoon olive oil to the empty side, then add the diced sweet potatoes. Sprinkle the smoked paprika, dried thyme, remaining salt, and black pepper over the skillet.
- Stir everything together to coat the turkey and sweet potatoes in the spices. Cover the skillet with a lid and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are just tender.
- Add the halved Brussels sprouts and diced apple to the skillet. Stir to combine evenly, re-cover, and cook for an additional 5–7 minutes, stirring once or twice, until the Brussels sprouts are tender and the apples are slightly softened but not mushy.
- Remove the lid and cook for another 1–2 minutes if you’d like to evaporate any excess moisture and get a bit of caramelization on the veggies.
- Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and garnish generously with chopped fresh parsley before serving.
- Serve hot, straight from the skillet.
Variation
- Cheesy finish: Sprinkle 1/2–1 cup shredded sharp cheddar or pepper jack over the skillet during the last 2–3 minutes of cooking, then cover to melt.
- Spicy version: Add 1/2 teaspoon red pepper flakes or a diced jalapeño along with the onion and garlic for a gentle kick.
- Different protein: Swap the ground turkey for ground chicken, lean ground beef, or a plant-based ground alternative and adjust seasoning to taste.
Cooking Notes
- If the sweet potatoes are browning too quickly before they’re tender, reduce the heat slightly and add a splash of water, then cover to steam them through.
- For extra caramelization on the Brussels sprouts, leave the skillet uncovered for the last few minutes and avoid stirring too often.
- Use medium heat rather than high; this allows the vegetables to soften without burning and gives the turkey time to develop flavor.
Serving Suggestions
- Serve on its own as a complete one-pan meal, or add a simple green salad on the side for extra freshness.
- Spoon over a bed of quinoa, brown rice, or cauliflower rice to stretch the servings and soak up the juices.
- Top each portion with a dollop of Greek yogurt or a drizzle of hot sauce for extra creaminess or heat, if you like.
Tips
- Start with dry, prepped ingredients; excess moisture on the vegetables can prevent browning and make the skillet watery.
- Don’t overcrowd a very small pan—if needed, cook in two batches or use an extra-large skillet so everything can caramelize properly.
- This dish reheats well. Store leftovers in an airtight container in the fridge for up to 3–4 days and reheat in a skillet over medium heat for best texture.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 24 g
- Sodium: 520 mg
Frequently Asked Questions
- Can I use leftover cooked turkey instead of ground turkey?
Yes. Brown the onion and garlic first, then add diced or shredded cooked turkey along with the sweet potatoes and spices. Since the turkey is already cooked, just heat it through while the veggies become tender. - Can I make this recipe ahead of time?
Absolutely. Cook the skillet as directed, cool completely, and store in the fridge for up to 3–4 days. Reheat gently in a skillet or microwave, adding a splash of broth or water if it seems dry. - Do I have to peel the sweet potatoes?
Peeling is optional. If you prefer, scrub them well and leave the skins on for extra fiber and a more rustic look; just make sure they’re cut into even pieces. - How can I make this recipe lower in carbs?
Use fewer sweet potatoes and add more Brussels sprouts or low-carb veggies like zucchini or cauliflower. You can also serve it over cauliflower rice instead of grains.
Conclusion
This ground turkey sweet potato skillet with Brussels sprouts and apples brings together savory, sweet, and smoky flavors in one colorful pan. With lean protein, hearty veggies, and just a touch of apple sweetness, it’s as nourishing as it is comforting. Ready in about 35 minutes and perfect for weeknights or meal prep, it’s a simple way to get a balanced, satisfying dinner on the table.
Print
Ground Turkey Sweet Potato Skillet with Brussels Sprouts & Apples
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if all ingredients are certified GF), Dairy-Free
Description
This ground turkey sweet potato skillet with Brussels sprouts and apples is a cozy, savory-sweet one-pan dinner that feels both wholesome and satisfying. Lean turkey, caramelized sweet potatoes, and tender Brussels sprouts mingle with just a hint of sweetness from apple and warm spices. It’s colorful, weeknight-friendly, and perfect for when you want comfort food with plenty of veggies.
Ingredients
Scale
- 1 pound ground turkey (93% lean works well)
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 cups Brussels sprouts, trimmed and halved
- 1 medium apple, cored and diced (Honeycrisp, Gala, or similar)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2–1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prep all your ingredients: dice the sweet potatoes and apple, trim and halve the Brussels sprouts, chop the onion, and mince the garlic.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic. Sauté for 2–3 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add the ground turkey to the skillet. Cook for 5–7 minutes, breaking it up with a spatula, until browned and cooked through. Season lightly with a pinch of salt and pepper.
- Push the turkey mixture to one side of the skillet. Add the remaining 1 tablespoon olive oil to the empty side, then add the diced sweet potatoes. Sprinkle the smoked paprika, dried thyme, remaining salt, and black pepper over the skillet.
- Stir everything together to coat the turkey and sweet potatoes in the spices. Cover the skillet with a lid and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are just tender.
- Add the halved Brussels sprouts and diced apple to the skillet. Stir to combine evenly, re-cover, and cook for an additional 5–7 minutes, stirring once or twice, until the Brussels sprouts are tender and the apples are slightly softened but not mushy.
- Remove the lid and cook for another 1–2 minutes if you’d like to evaporate any excess moisture and get a bit of caramelization on the veggies.
- Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and garnish generously with chopped fresh parsley before serving.
- Serve hot, straight from the skillet.
Notes
- Dice the sweet potatoes into evenly sized cubes so they cook through at the same time without breaking apart.
- Choose a crisp, slightly sweet apple (like Honeycrisp or Gala); it holds its shape and balances the savory elements nicely.
- If your skillet doesn’t have a lid, cover it with a baking sheet or a piece of foil while the sweet potatoes and Brussels sprouts cook.
- The exact cooking time can vary depending on how small you dice the vegetables and how hot your stove runs; test a sweet potato cube and sprout for doneness before turning off the heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Skillet Meal
- Method: Stovetop
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal (approx.)
- Sugar: 9 g (approx.)
- Sodium: 520 mg (approx., including salt to taste)
- Fat: 15 g (approx.)
- Saturated Fat: 3 g (approx.)
- Unsaturated Fat: 11 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 30 g (approx.)
- Fiber: 6 g (approx.)
- Protein: 24 g (approx.)
- Cholesterol: 80 mg (approx.)
Keywords: ground turkey sweet potato skillet, turkey and Brussels sprouts, one-pan dinner, healthy skillet meal, fall skillet recipe