Turkey and Sweet Potato Skillet with Sage Brown Butter
Ingredients
- 1 poundground turkey
- 1½ poundsweet potato
- 1yellow onion
- 3 clovesgarlic
- 1 cupchicken broth
- 8 leavesfresh sage
- 3 tablespoonbutter
- 1 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Peel and cut 1.5 pounds sweet potato into 1/2-inch cubes.
- 02
Dice 1 yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up as it browns, until no pink remains, about 5–6 minutes. Season with salt and pepper. Transfer turkey to a plate.
- 02
Add diced sweet potato and onion to the same skillet. Cook over medium-high heat, stirring often, until the sweet potato begins to soften and caramelize at the edges, about 6–8 minutes.
- 03
Return the turkey to the skillet. Add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- 04
Reduce heat to medium and simmer uncovered for 8–10 minutes, until the sweet potato is tender and most of the broth has reduced. Taste and adjust seasoning with salt and pepper.
- 05
While the skillet simmers, melt butter in a small pan over medium heat with sage leaves. Swirl for 2–3 minutes until the butter is nutty and brown and the sage is fragrant. Pour the sage brown butter over the skillet and stir gently to combine.
- 06
Divide into bowls and serve warm.
Spice Tips
For warmth, add 1/4 teaspoon cayenne pepper with the garlic. A dash of smoked paprika brings depth. Fresh thyme stirred in at the end adds brightness.
This skillet is naturally gluten-free and reheats well. Leftovers keep in the refrigerator for up to 3 days.