This skillet is a game-changer! It’s a meaty, veggie, mashed potato mix that screams serious comfort food. I cleverly cut the carbs and calories by blending sweet potatoes with carrots (same orange color, same creamy texture), but you can easily make this with all sweet potatoes if you prefer (use 2.5 pounds total). And if you’re craving a more traditional rendition, you can also swap in a combo of white spuds and cauliflower for the same scrumptious effect. As for the broth? You’re the boss of your sauce: use beef broth for a more umami, meaty flavor, or chicken broth if it’s what you have on hand (veggie broth is fine, too). Cooking, baking, and serving straight from the skillet is fun and can save time cleaning extra dishes… but if you don’t have an oven-safe skillet, you can build this in a casserole dish and bake it off in the oven.
- Prep time
- Total Time
This recipe makes 6 servings
- • 1.5 pounds sweet potato, peeled and cut into bite-size pieces
- • 1 pound carrots, peeled and cut into bite-size pieces
- • 3 cups of reduced-sodium broth
- • 1 Tablespoons butter, melted
- • ¼ teaspoon kosher salt
- • Black pepper to taste
- • 1 lb ground turkey, 90-94% lean
- • 1 Tablespoon reduced-sodium soy sauce
- • 1 Tablespoon Worcestershire sauce
- • 1 Tablespoon tomato paste
- • 1 teaspoon garlic powder
- • 1 teaspoon onion powder
- • 10 oz (2.5 cups) frozen vegetable mix (peas, corn, lima beans, and green beans)
- • 1 Tablespoon corn starch
Add the cut-up sweet potato and carrots to a large pot along with the broth. Bring to a boil, then lower heat, cover, and simmer until fork-tender, about 20 minutes. Transfer veggies to a mixing bowl, reserving all the leftover broth in the pot (you’ll be using it later for the meat), and mash with a fork or potato masher until smooth and creamy (it makes about 5 cups). It’s okay if you’re left with a lumpy texture. Mix in butter and season with salt and pepper.
Liberally mist a large skillet with nonstick oil spray. Add the turkey meat and brown over medium-high heat, breaking it into crumbles as it cooks, about 5 minutes. Once cooked, mix in the soy sauce, Worcestershire sauce, garlic powder, and onion powder. Stir in the tomato paste. Add in the frozen veggies. In a small bowl, add 1 cup reserved broth with 1 Tbsp cornstarch and stir until dissolved. Add to meat and mix well. Bring to a boil, reduce heat to low, and simmer for about 10 minutes. Taste and add any preferred herbs or seasonings you’d like.
Preheat oven to 400°F. Top the meat with the mashed sweet potato-carrots and spread it evenly over the top. Bake in the oven for about 20 minutes, then place under the broiler for 1 to 2 minutes to create a golden potato crust.
Let it cool for a few minutes before serving. Stash leftovers in a sealed container in the fridge for up to 3 days, or freeze.
Make this Sweet Potato Mac and Cheese!