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