Cilantro-Lime Turkey Skillet with Roasted Sweet Potato
Ingredients
- 1 poundground turkey
- 2 mediumsweet potato
- 2 tablespoonolive oil
- 1 mediumyellow onion
- 3 clovegarlic
- 2lime
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¾ cupchicken broth
- ½ cupcilantro
- 1jalapeño
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Slice 1 jalapeño into thin rings (remove seeds if you prefer less heat).
- 04
Measure out cilantro and have limes ready for juicing.
Method
- 01
Cut sweet potatoes into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F for 20 minutes, stirring halfway through.
- 02
While potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a spoon, and cook for 5–7 minutes until no longer pink. Drain excess fat if needed.
- 03
Add diced onion to the turkey and cook for 2 minutes until softened. Stir in minced garlic, cumin, and smoked paprika, and cook for 30 seconds until fragrant.
- 04
Pour in chicken broth and juice from both limes. Bring to a simmer and cook for 3–4 minutes. Taste and season with additional salt and pepper as needed.
- 05
Gently fold roasted sweet potato cubes into the skillet. Stir in most of the cilantro and sliced jalapeño, reserving some for garnish.
- 06
Serve hot, garnished with remaining cilantro, jalapeño slices, and lime wedges on the side.
Spice Tips
For deeper heat, add a pinch of cayenne pepper to the skillet after the paprika. For brightness, brighten with a tiny splash more lime juice or a handful of fresh mint mixed in at the end. Reduce jalapeño or omit entirely for a milder family version.
Use ground turkey that's at least 85/15 (not too lean), so the skillet sauce stays flavorful. For make-ahead, roast the sweet potatoes up to 2 hours ahead and reheat gently when folding into the skillet. Leftovers keep refrigerated for 3 days and reheat well.