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. The smoked paprika and cumin do serious heavy lifting here, giving the whole pan a warm, almost campfire-like depth that pairs beautifully with the natural sweetness of the potatoes. Red bell pepper and wilted baby spinach round things out, so you're getting real vegetable substance alongside the protein ā not just a token handful of greens. Eggs are cracked right into the hash at the end and cooked in the residual heat, which means fewer dishes and a gorgeous, restaurant-worthy finish straight from the skillet. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scan labels or swap anything out ā it's straightforwardly safe as written. This is the kind of one-pan meal that works just as well for a weekend brunch as it does for a quick weeknight dinner, and it reheats beautifully if you're lucky enough to have leftovers.
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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 2ā3 minutes, until golden on the outside and just tender when pierced with a fork, about 10ā12 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 165Ā°F (74Ā°C), about 6ā7 minutes. Transfer the cooked turkey to the plate with the sweet potatoes.
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