I don’t know about you guys, but I am very excited for the holidays. This year I will be celebrating Christmas with my family in Brazil. Oh gosh, I can’t even describe with words how much happy I am, especially because it will be my first Christmas with my family since 2010.
Also, my family is getting bigger. My lovely sister is pregnant and the baby will probably due at the end of November. I’m so excited!!!! I’m gonna be an auntie. I am leaving today for Brazil because I just cannot miss this special moment in our lives. It is my first nephew and her first son who will be with us for Christmas. How wonderful is that?? I just can’t wait!! I am counting the hours until I get there.
My husband will join me for the holidays, but for him, it will be his first Christmas without snow 😉 He is Canadian. Christmas and hot weather just don’t go together. Of course, he will have a very different experience, but I am sure he will enjoy it! We celebrate this special date pretty much like everybody else in the world.
As I said, I am leaving today and I will come back in January. That’s right!! I will be in Brazil for two months (YESSSSS… so happy!) which means I will be posting from the hot weather and where the sun shines there all year long 😉 Don’t worry. I’ll be posting new recipes every week from Brazil and I am sure you will love all the flavourful, healthy, and delicious recipes I’ll be creating down there.
South America has lots of great ingredients that make any dish even tastier. If you don’t want to miss anything from this blog, you just need to subscribe to my newsletter and you will receive new recipes into your inbox plus a free eCookbook.
Before I leave, I just want to share with you guys a recipe that I made a few days ago for my husband and myself on the weekend. It was a chilly Sunday. I was thinking of making my skinny lasagna rolls or my gluten-free zucchini lasagna because I was feeling like eating a comfort food. But, I decided to make something using sweet potato because I had a lot of sweet potatoes in my kitchen. I thought to make my favourite sweet potato soup, but my husband said he felt like eating something with meat. Then, I decided to make this gluten-free and low-fat ground turkey with sweet potato skillet to warm us up a little bit. It is so easy and quick to make.
In half an hour, this dish will be ready to dig in and you will be amazed by the flavourful of it. It is definitely a delicious comfort food to share the joy.
I hope you enjoy guys. Thanks a lot for reading. Want to browse all of my healthy recipe posts? Follow my Primavera Kitchen Board on Pinterest and Healthy Fall Recipes Pinterest Board. Please, if you recreate this Ground Turkey Sweet Potato Skillet recipe, take a picture and tag #primaverakitchen on Instagram! I would love to see your version. Thanks!
Video of the Recipe: Ground Turkey Sweet Potato Skillet
Ground Turkey Sweet Potato Skillet
This gluten-free and low-fat Ground Turkey Sweet Potato Skillet will be ready to dig in less than 30 mins and you will be amazed by the flavourful of it. It’s a perfect ONE-PAN meal for your family to enjoy!
- 2 tbsp extra-virgin olive oil
- 1 lbs extra-lean ground turkey
- 1 tsp garlic clove, minced
- ½ cup onions, diced
- ½ cup yellow pepper, diced
- 1 ½ cups sweet potato, diced
- Salt and freshly ground black pepper
- A pinch of red chili flakes
- ½ cup shredded mozzarella cheese
- Fresh parsley for garnishing
- In an iron cast skillet, heat olive oil over medium-high heat.
- Add ground turkey and garlic. Use a wood spoon breaking up the turkey while it cooks. Stir occasionally and cook for about 5 minutes.
- Add onions and yellow peppers and cook until onions are soft.
- Add the sweet potato, chili pepper, salt, and pepper.
- Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato faster.
- While the sweet potato is cooking, preheat the oven to 400 degrees.
- When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese* (see note below).
- When the cheese melts, remove from the oven, and garnish with parsley.
* You can just put the lid on the skillet for 5 minutes. The cheese will melt.
**You can keep this recipe in the fridge for up 6 days.
For this recipe, I used ground turkey that is 85% more lean and has 15% less fat than beef.
Yield: 4, Serving Size: 1/4
- Amount Per Serving:
- Calories: 306
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 66mg
- Sodium: 186mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 6g
- Protein: 31g
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
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