Smoky, hearty, and packed with color, this skillet dish brings together golden sweet potatoes, seasoned ground turkey, and a bold spice blend that makes every bite feel deeply satisfying. Smoked paprika and cumin do the heavy lifting here, giving the whole pan a warm, earthy depth that pairs beautifully with the natural sweetness of the potatoes and the brightness of red bell pepper. Baby spinach gets folded in at the end so it wilts just enough to add nutrients without disappearing into the mix. The real showstopper is the eggs cracked right into the hash and cooked until the whites are set but the yolks stay a little runny — it turns a simple skillet meal into something that feels genuinely special. Every ingredient in this recipe pulls anti-inflammatory weight, from the avocado oil and garlic to the turmeric-adjacent spice profile and leafy greens, so you're not making any compromises to eat well. It all comes together in one pan, which means less cleanup and more time to actually enjoy what you made.
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Heat 2 tbsp of the avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer and cook, stirring only every 2–3 minutes, until golden on the outside and just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
Reduce the heat to medium. Add the ground turkey to the same skillet and cook, breaking it into small pieces with a spatula, until no pink remains and an instant-read thermometer inserted into the thickest portion reads 165°F (74°C), about 6–7 minutes. Transfer the cooked turkey to the plate with the sweet potatoes.
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