Well, friends, fall has graced us with its presence. Nice! The colors, smells, tastes, and feel of this time of year make me happy to discover new recipes that are simple and tasty. This recipe happens to be colorful too which makes it taste that much better. It has quickly been added to my “Make that again” list. It was so good! We get to use some scrumptious in-season veggies, fresh herbs, and warming spices. You may have already noticed the jar of Frontier Co-op cumin in my photo. Definitely one of my favorites! The recipe called for yellow pepper, but I had red on hand. It also calls for shredded mozzarella but I used fresh. The flavors were so tasty, and the leftovers didn’t last long! This one gets two thumbs up! Give it a try, you won’t be disappointed.
Ground Turkey Sweet Potato Skillet
3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
1 pound ground turkey
1 yellow bell pepper
1 cup onion, diced
½ cup mozzarella, shredded
½ cup water
¼ cup cilantro, chopped
2 tablespoons olive oil
1.5 tablespoons ground cumin
1 tablespoon garlic, minced
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
In a large cast iron skillet, heat olive oil over medium-high heat.
Add garlic and cook for 1 minute and then add ground turkey.
Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.
Add cumin, chili powder, salt and pepper. Stir well to incorporate.
Add onion and bell pepper, and cook for 3-4 minutes. Add diced sweet potato and water.
Stir and cover with a lid for approximately 6-8 minutes until the sweet potatoes soften.
Add additional water during this process if needed to keep the meat from drying out.
Remove lid and add additional salt and pepper if needed.
Top with shredded mozzarella and allow it to melt.
Remove skillet from heat and garnish with fresh cilantro before serving.