Turkey and Sweet Potato Stew is a hearty, high protein dinner that gives you all the comfort of a homemade stew without spending hours in the kitchen.
When the weather turns chilly and you’re tired of your usual ground turkey recipes, this is a delicious way to change things up.
You get tender sweet potatoes, plenty of vegetables, and ground turkey in a rich, savory broth. The sweet potatoes add just enough natural sweetness to balance the tomatoes and herbs. A little smoked paprika gives everything a warm, slightly smoky flavor.
This healthy turkey stew is great when you need to have several servings for the week. It makes six portions, so you can enjoy it for dinner and save the leftovers for lunch. The flavors are just as good after a day in the refrigerator.
You’ll need a large Dutch oven or soup pot to make this recipe. A wooden spoon makes it easy to break up the ground turkey as it cooks.
With 31 grams of protein per serving according to the supplied nutrition information, this is a satisfying meal that doesn’t need much on the side. Just grab a bowl and enjoy!
Why You’ll Love This Turkey and Sweet Potato Stew
A Great Way to Use Ground Turkey
Ground turkey doesn’t have to mean another batch of chili or turkey burgers. This stew gives you something different to make with a package of ground turkey, especially when you want a warm, comforting meal.
Plenty of Vegetables in Every Bowl
Sweet potatoes, carrots, celery, tomatoes, and kale make this a hearty meal. It’s an easy way to add more vegetables to dinner without preparing several side dishes.
Great for Making Ahead
This stew is a good choice when you’re planning lunches for the week. Make a batch, divide it into individual containers, and you’ll have homemade meals ready to reheat.
Hearty Without Being Too Heavy
The broth has plenty of savory flavor, and the sweet potatoes make the stew satisfying without needing cream or a thick sauce. It’s filling enough to serve on its own.
Ingredient Substitutions
Lean Ground Turkey
Lean ground chicken works great in this stew. You can also use lean ground beef for a richer flavor.
Yellow Onion
White onion is an easy substitute. Sweet onion also works if you prefer a milder flavor.
Tomato Paste
You can use ¼ cup tomato sauce instead, although the broth will have a slightly lighter tomato flavor.
Smoked Paprika
Regular paprika works if you don’t have smoked paprika. You’ll lose the smoky flavor, but the stew will still be delicious.
Dried Thyme
Use 1½ teaspoons of chopped fresh thyme instead of the dried thyme.
Dried Rosemary
Substitute 1½ teaspoons of finely chopped fresh rosemary.
Low-Sodium Chicken Broth
Low-sodium turkey broth or vegetable broth works great. Regular chicken broth is also an option, but you’ll want to reduce the added salt.
Sweet Potatoes
Butternut squash is a great substitute. It has a similar sweetness and becomes tender as it cooks.
Worcestershire Sauce
Soy sauce can replace Worcestershire sauce. Use the same amount, preferably low-sodium soy sauce.
Fresh Kale
Fresh baby spinach is an easy alternative. Add it near the end of cooking since it softens much faster than kale.
Apple Cider Vinegar
White wine vinegar or fresh lemon juice works great for adding a little acidity to the stew.
Fresh Parsley
Fresh cilantro is another option, or you can leave off the garnish entirely.
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RECOMMENDED TOOL FOR THIS RECIPE
Cast Iron Dutch Oven
A roomy Dutch oven gives soups plenty of space to simmer without crowding the pot.
Turkey and Sweet Potato Stew
Ingredients
- 1 tablespoon olive oil
- 1½ pounds lean ground turkey
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 tablespoon tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups low-sodium chicken broth
- 1 can (14.5 ounce) diced tomatoes with juices undrained
- 2 medium sweet potatoes approx. 3 cups, peeled and cut into ¾-inch cubes
- 1 tablespoon Worcestershire sauce
- 2 cups fresh kale stems removed, chopped
- 1 tablespoon apple cider vinegar
- 2 tablespoon chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the ground turkey and cook for 5 to 7 minutes, breaking it into small pieces with a wooden spoon, until browned and no longer pink.
- Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Stir in the tomato paste, smoked paprika, thyme, rosemary, cumin, salt, and black pepper. Cook for 1 minute.
- Pour in the chicken broth and diced tomatoes with their juices. Stir and scrape the bottom of the pot to loosen any browned pieces.
- Add the sweet potatoes and Worcestershire sauce. Stir to combine.
- Bring the stew to a boil over medium-high heat.
- Reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until the sweet potatoes and carrots are fork-tender.
- Remove the lid and stir in the kale. Simmer uncovered for 5 minutes, until the kale is tender and the stew thickens slightly.
- Stir in the apple cider vinegar. Taste and adjust the salt and black pepper if needed.
- Ladle the stew into serving bowls and garnish with chopped fresh parsley.
Notes
Tips and Tricks
Choose Lean Turkey – Lean ground turkey keeps the stew from becoming greasy. If you use turkey with a higher fat content, drain any excess grease after browning. Keep the Sweet Potatoes Even – Cutting the sweet potatoes into similar-sized cubes helps them cook evenly. Smaller pieces may become too soft during simmering. Adjust the Thickness – For a thicker stew, gently mash a few cooked sweet potato pieces against the side of the pot. For a thinner stew, add a little extra broth. Watch the Salt – Broth and Worcestershire sauce both contain sodium. Taste the finished stew before adding any extra salt.Storing and Reheating
Refrigerating – Allow the stew to cool slightly, then transfer it to airtight containers and refrigerate within 2 hours of cooking. Store for up to 3 to 4 days. Freezing – Transfer cooled stew to freezer-safe containers, leaving room for expansion. Freeze for up to 3 months for the best quality. The sweet potatoes may become softer after thawing. Reheating on the Stovetop – Place the stew in a saucepan over medium-low heat. Stir occasionally until heated throughout to 165°F. Add a splash of broth if it has thickened during storage. Reheating in the Microwave – Place an individual serving in a microwave-safe bowl. Cover loosely and heat in intervals, stirring between each, until the stew reaches 165°F. Thawing – Thaw frozen stew overnight in the refrigerator before reheating.Nutrition
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