Hey Guys! I was gifted an evening to cook for myself when the college canceled classes last night. The kids were already prepared to make their own dinner (mac & cheese, chicken nuggets, and green beans) since The Husband and I both have evening conflicts. So when I got home, I decided to have a little fun with what I could find in the fridge.
These kind of one-pot meals are my favorite. I was first considering a quick soup because it was cold and snowy out but decided on a skillet which is just as soul-warming for me. Plus, I like having fun with different spices and flavors. The combo below was especially yummy!
I've gotten a few requests for old recipes, and I hope to get them up by this weekend. Classes started this week, so I'm still finding my groove with a new schedule. Oh! And I accepted a full-time training gig at Merritt, a local gym in my area. I get my schedule Friday. I'm ecstatic!
Anyway, here's the recipe. I've got to run to class soon. We have a delay this morning, so I decided to take advantage and post real quick. 🙂
Sweet Potato and Turkey Skillet
- Heat a skillet over medium-high and warm the oil.1 tablespoon olive oil
- Add the sweet potatoes and cook until the cubes start to carmelize a bit. Let them sit for 30-seconds to a minute before tossing. This will get you that nice brown color and pull out the flavor!1 sweet potato
- Once the potatoes start to soften, about 5-minutes or so, add the onion, garlic, ground turkey and spices. Continue to cook until there you see no more pink on the turkey, about 10-minutes.1 sweet onion chopped, 3 cloves garlic minced, 1 lb 93% lean ground turkey, 1 teaspoon allspice, 2 teaspoon rosemary, ½ teaspoon white pepper, Salt to taste
- Let sit for a minute, then serve!
- I cook the sweet potatoes first to give them time to soften without over-cooking the turkey and drying it out.
- You could, of course, add any other veggies in here like spinach, kale or even broccoli or cauliflower. I just kept it simple.