Turkey and Sweet Potato Skillet

This easy skillet dinner is an all-in-one made in a cast iron skillet, the original non-stick pan. Ground turkey, sweet potatoes, and spinach are simmered in a sweet curry sauce for a weeknight meal to satisfy the whole family. Check out our pro tip for using leftover Thanksgiving turkey instead of ground turkey!

Turkey and Sweet Potato Skillet
(turkey, sweet potatoes, spinach + hot honey curry sauce)
Serves 4

What You Need:
1 tablespoon olive oil
1 (20-ounce) package ground turkey
1 yellow onion, chopped
1 teaspoon kosher salt
1-pound sweet potatoes, peeled and cut into chunks
1 (13.5-ounce) can coconut milk
1 cup chicken broth
2 tablespoons Savannah Bee Company Honey (we used Hot Honey)
2 tablespoons curry powder
1 tablespoon tomato paste
1 tablespoon lime juice
1 (5-ounce) package fresh baby spinach
Kosher salt and freshly ground pepper to taste
Hot cooked rice and fresh basil for serving

What to do:

1. Wash Up!

2. Brown the ground turkey: Heat the oil in a large skillet over medium-high heat. Add the turkey, onion, and salt and cook until the turkey is browned, and the onion is tender. Add the sweet potatoes.

3. Make the sauce: Stir together the coconut milk, broth, hot honey, curry powder, tomato paste, and lime juice.

4. Finish the skillet: Add the sauce to the skillet and bring to a boil. Cover, reduce the heat to low, and simmer for 10 to 15 minutes or until the sweet potatoes are tender and the sauce is thickened. Season with salt and pepper to taste.

To Serve: Divide the rice between serving bowls or plates. Top with the turkey mixture and serve with fresh basil, if desired.

Pro Tip: Have leftover Thanksgiving turkey? Sub chopped cooked turkey for ground turkey by adding into the skillet with the sweet potatoes for the last 5 minutes of cook time (you just want to reheat the turkey, not cook it further)

Table Talk: What’s your favorite Thanksgiving leftovers hack?

#savethebees