Sweet Potato and Ground Turkey Skillet with Parmesan Orzo

I don’t know about you, but one of my favorite ways to cook when I just can’t be bothered is with a good one-pan meal. This Sweet Potato and Ground Turkey Skillet gives ground turkey a simple glow-up with sweet potato, kale, savory herbs, and a creamy Parmesan orzo that brings everything together. It’s hearty without feeling heavy and ready in about 40 minutes. And with only one pan to clean when dinner’s done? Count me in! This meal also reheats well, so you can enjoy it again for lunch or an easy dinner later in the week.

Overhead view of a sweet potato and ground turkey skillet with a wooden spoon.

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An Easy Dinner with Sweet Potato and Ground Turkey

This ground turkey and sweet potato skillet is my idea of a really good weeknight dinner. It’s super easy, full of flavor, made in one skillet, and practical from start to finish. Getting the sweet potato and orzo tender at the same time comes down to how the potato is cut. I dice it into ½-inch cubes and give them a short head start with the onion and seasonings before the broth goes in. They finish during the orzo’s covered simmer, so there’s no need to precook the sweet potato or boil the pasta in another pot!

But cooking the orzo in the same skillet does more than just save on dishes. As it absorbs the chicken broth, it releases starch that helps the Parmesan cling to the pasta and lightly coat the turkey, sweet potato, and kale. The thyme, sage, poultry seasoning, and smoked paprika also give the mild turkey plenty of warm, savory flavor and season the whole skillet. If easy ground turkey dinners are your thing, this ground turkey zucchini skillet is another simple one-pan option.

Use ground turkey, or shop the sales. I like ground turkey here because its mild flavor works well with the savory seasonings, and it usually releases very little fat into the skillet. Ground chicken is the closest swap, but ground beef is also fair game if you find a good deal or already have it on hand! Drain fattier beef after browning so it doesn’t make the orzo greasy. Adjust the seasonings to taste before serving.
Want to make it meatless? Use your favorite plant-based crumbles and adjust the seasonings as needed since the salt and flavor vary between brands. For a less expensive option, you can add in some drained and rinsed canned beans (I’d go for cannellini beans or chickpeas) when you add the kale, similar to our sweet potato black bean skillet.
Cut the sweet potato into even cubes. I aim for even ½-inch cubes, like I would for a sweet potato hash, so they can cook through and become tender by the time the orzo is ready. Otherwise, oversized pieces of sweet potato can stay firm, but very small ones may break down into the pasta.
Use a large skillet with a tight-fitting lid. The lid traps steam and stops the broth from evaporating too quickly, which helps the sweet potato and orzo cook through evenly. If you’ve got one, a heavy-bottomed skillet is a great choice because it distributes heat well and reduces hot spots.
Keep the broth at a steady simmer. Stovetops vary, so adjust the heat as needed, keep the skillet covered between stirs, and scrape across the bottom occasionally to prevent the orzo from sticking. It’s ready when the pasta is tender, the sweet potato is fork-tender, and most of the broth has been absorbed. If your pan dries out before the orzo is ready, add a little more broth or water as needed. If it still looks soupy after 12 minutes, simmer it uncovered briefly.
Add the Parmesan off the heat. Turn off the burner before stirring it in because the residual heat is enough to melt the Parmesan smoothly. Too much heat can make it clump or turn greasy.