There are certain recipes that become more than just a meal; they become a tradition, a comforting hug in a bowl that signifies the turn of the seasons. For my family, this One-Pot Sweet Potato Turkey Stew is exactly that. I first made it on a whim one chilly autumn afternoon, hoping to create something hearty and healthy that wouldn’t leave me with a mountain of dishes. The moment the aroma of simmering spices, sweet potatoes, and savory turkey began to fill the kitchen, I knew I had a winner. My kids, who can sometimes be picky about vegetables, were drawn in by the stew’s vibrant orange color and the subtle sweetness from the potatoes and cinnamon. Watching them devour their bowls, asking for seconds, was one of those small, perfect parenting victories. It has since become our go-to meal for busy weeknights, a comforting remedy for the common cold, and the absolute best way to use up leftover turkey after a holiday feast. It’s a dish that warms you from the inside out, a one-pot wonder that delivers on flavor, nutrition, and simplicity every single time. This isn’t just a recipe; it’s a cherished part of our family’s culinary story, and I’m thrilled to share it with you.

Ingredients

• 2 tbsp Olive Oil: A quality extra virgin olive oil serves as the base for sautéing, helping to build the foundational layer of flavor for the stew.
• 1 large Yellow Onion, diced: Provides a sweet, aromatic base that is essential for any good stew.
• 2 large Carrots, peeled and diced: Adds a subtle sweetness, a beautiful color, and a classic stew texture.
• 2 Celery Stalks, diced: Lends a savory, slightly peppery note that balances the other vegetables.
• 4 cloves Garlic, minced: A pungent and aromatic essential that deepens the overall flavor profile.
• 1.5 lbs Ground Turkey (or cooked turkey, shredded): Lean and versatile, ground turkey provides the hearty protein. You can use lean (93/7) or extra-lean (99/1). Leftover cooked turkey from a roast also works beautifully.
• 2 large Sweet Potatoes (about 2 lbs), peeled and cubed: The star of the show, offering a creamy texture, natural sweetness, and a wealth of nutrients.
• 1 (28-ounce) can Diced Tomatoes, undrained: Forms the acidic and liquid base of the stew, adding richness and a tangy counterpoint to the sweetness.
• 6 cups Turkey or Chicken Broth, low-sodium: The primary liquid for the stew. Using a quality broth adds significant depth of flavor.
• 2 tsp Smoked Paprika: Lends a deep, smoky, and slightly sweet flavor that is crucial for the stew’s character.
• 1 tsp Ground Cumin: Adds a warm, earthy, and slightly citrusy note that pairs wonderfully with turkey and sweet potato.
• 1/2 tsp Ground Cinnamon: A secret weapon that enhances the sweetness of the potatoes and adds a surprising warmth and complexity.
• 1/4 tsp Red Pepper Flakes (optional): For those who enjoy a gentle kick of heat to balance the sweetness.
• 2 Bay Leaves: Infuses the simmering stew with a subtle, herbal, almost minty aroma.
• 1 tsp Salt (or to taste): Enhances all the other flavors in the pot.
• 1/2 tsp Black Pepper (or to taste): Adds a touch of sharp, woody spice.
• 1 cup Frozen Peas or Corn (optional): Added at the end for a pop of color, sweetness, and texture.
• 1/4 cup Fresh Parsley or Cilantro, chopped: For a fresh, bright finish that cuts through the richness of the stew.

Instructions

1. Sauté the Aromatics: Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil. Once the oil is shimmering, add the diced yellow onion, carrots, and celery (this combination is known as a mirepoix). Sauté for 7-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This step is crucial as it builds the first layer of flavor.
2. Add the Garlic: Add the minced garlic to the pot and cook for another minute until it becomes fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly during this step.
3. Brown the Turkey: If using ground turkey, add it to the pot with the vegetables. Use a wooden spoon or spatula to break it up into smaller pieces. Cook for 8-10 minutes, stirring occasionally, until it is browned all over and cooked through. If you are using leftover cooked turkey, skip this step and add the shredded turkey later in step 6.
4. Bloom the Spices: Drain any excess fat from the pot if necessary. Sprinkle the smoked paprika, ground cumin, ground cinnamon, red pepper flakes (if using), salt, and black pepper over the cooked turkey and vegetables. Stir continuously for about 1 minute. This process, known as “blooming,” toasts the spices and intensifies their flavor and aroma, releasing their essential oils directly into the stew’s base.
5. Deglaze the Pot: Pour in about half a cup of the chicken or turkey broth. Use your spoon to scrape up any browned bits (fond) stuck to the bottom of the pot. These little bits are packed with concentrated flavor and are essential for a rich, deep-tasting stew.
6. Combine and Simmer: Add the remaining broth, the undrained can of diced tomatoes, the cubed sweet potatoes, and the bay leaves to the pot. If you are using pre-cooked, shredded turkey, add it now. Stir everything together until well combined.
7. Bring to a Boil and Reduce: Increase the heat to high and bring the stew to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. The stew should be at a gentle, steady simmer, not a rolling boil.
8. Check for Doneness: After 25 minutes, carefully remove the lid and check the sweet potatoes. They should be tender enough to be easily pierced with a fork. If they are still firm, cover the pot and simmer for another 5-10 minutes.
9. Final Touches: Remove the pot from the heat and discard the bay leaves. If you’re using frozen peas or corn, stir them in now. The residual heat from the stew will cook them perfectly in just a few minutes, preserving their bright color and texture.
10. Rest and Serve: Let the stew rest for 5-10 minutes before serving. This allows the flavors to meld together even more. Ladle the hot stew into bowls and garnish generously with fresh, chopped parsley or cilantro.

Nutrition Facts

Servings: 8
Calories per serving: Approximately 420 kcal

• Protein (32g): Essential for muscle repair, immune function, and keeping you feeling full and satisfied. The lean turkey is a fantastic source.
• Fiber (9g): Sourced from the sweet potatoes, carrots, and other vegetables, fiber aids in digestion, helps regulate blood sugar, and contributes to heart health.
• Vitamin A (450% of RDI): The sweet potatoes and carrots make this stew an absolute powerhouse of Vitamin A, which is crucial for vision, immune health, and cell growth.
• Iron (20% of RDI): Turkey and vegetables provide a healthy dose of iron, which is vital for carrying oxygen in the blood and preventing fatigue.
• Potassium (25% of RDI): Found in the sweet potatoes and tomatoes, potassium is important for maintaining healthy blood pressure and fluid balance.

Preparation Time

This one-pot meal is designed for convenience without sacrificing flavor. The total time from start to finish is approximately 1 hour. This includes about 20 minutes of active preparation (chopping vegetables and browning the turkey) and 40 minutes of simmering time, where the pot does all the work, allowing you to relax or prepare a simple side dish.

How to Serve

This versatile stew can be served in a variety of ways to suit any occasion, from a simple weeknight dinner to a cozy gathering with friends.

• Garnishes are Key: A good garnish can elevate the stew from great to spectacular.
  • Fresh Herbs: A generous sprinkle of chopped fresh cilantro or flat-leaf parsley adds a burst of freshness that cuts through the richness.
  • Creamy Topping: A dollop of plain Greek yogurt or sour cream on top provides a cool, tangy contrast to the warm, spiced stew.
  • A Bit of Crunch: Toasted pumpkin seeds (pepitas) or chopped pecans can add a wonderful textural element.
  • Extra Heat: A few dashes of your favorite hot sauce or some thinly sliced fresh jalapeños for those who like it spicy.
• Perfect Pairings: While it’s a complete meal in a bowl, a side dish can round it out perfectly.
  • Crusty Bread: A thick slice of warm, crusty sourdough or a whole-grain baguette is non-negotiable for soaking up every last delicious drop from the bowl.
  • Simple Grains: Serve the stew over a bed of fluffy quinoa, brown rice, or even creamy polenta for an extra-hearty meal.
  • A Crisp Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the hearty stew.
• Presentation Matters:
  • Serve in deep, wide bowls to showcase the vibrant colors of the stew.
  • A final drizzle of high-quality olive oil just before serving can add a touch of fruity richness.

Additional Tips

1. Master the Browning: Don’t rush the process of browning the ground turkey. A deep, golden-brown crust on the meat develops flavor through the Maillard reaction. Ensure your pot is hot enough and avoid overcrowding it. This single step builds a massive amount of savory depth for the entire stew.
2. Embrace Ingredient Swaps: This recipe is incredibly forgiving. Feel free to use butternut squash or pumpkin instead of sweet potatoes. You can add other vegetables like bell peppers, zucchini, or kale (stir kale in during the last 5 minutes of simmering). You can even use ground chicken or lean ground beef for a different flavor profile.
3. Use Leftover Holiday Turkey: This is the ultimate post-Thanksgiving or Christmas recipe. Simply skip the browning step and stir in 3-4 cups of shredded, cooked turkey along with the broth and sweet potatoes. It’s an easy and delicious way to give leftovers a new life.
4. Control the Thickness: If you prefer a thicker, more gravy-like stew, you can create a slurry. Mix 2 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl until smooth. Slowly stir this mixture into the simmering stew during the last 5 minutes of cooking. Let it simmer until it reaches your desired consistency.
5. Make it Creamy: For a richer, creamier texture, stir in 1/2 cup of full-fat coconut milk or heavy cream at the very end of the cooking process, after you’ve removed the pot from the heat. Be sure not to boil the stew after adding the dairy or coconut milk, as it can curdle.
6. Meal Prep Like a Pro: This stew is perfect for meal prepping. You can either cook a full batch and portion it into airtight containers for the week, or you can do the prep work ahead of time. Chop all your vegetables (onion, carrots, celery, sweet potatoes) and store them in an airtight container in the fridge for up to 3 days. When you’re ready to cook, your prep time will be cut in half.
7. Deglazing is Not Optional: The step where you pour in a bit of broth to scrape the bottom of the pan is called deglazing. Those browned bits, or “fond,” are caramelized sugars and proteins from the meat and vegetables. Releasing them into the stew is like adding a secret, homemade bouillon cube of flavor.
8. Don’t Skip the Rest: Letting the stew rest for 5-10 minutes off the heat before serving is a small step with a big impact. It allows the ingredients to cool just slightly, which actually helps the flavors to meld and deepen. The stew will be even more delicious and cohesive.

FAQ Section

1. Can I make this stew in a slow cooker?
Absolutely! The slow cooker is perfect for this recipe. First, complete steps 1-4 on the stovetop in a separate skillet (sautéing vegetables, browning turkey, blooming spices). Then, transfer this mixture to the slow cooker. Add the remaining ingredients (except peas and fresh herbs), stir, and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender. Stir in the frozen peas and fresh parsley just before serving.

2. Is it possible to make this in an Instant Pot or pressure cooker?
Yes, this recipe adapts wonderfully to the Instant Pot. Use the “Sauté” function to complete steps 1-4 directly in the Instant Pot liner. Turn off the “Sauté” function, pour in the broth, and be sure to deglaze the pot thoroughly to avoid a “Burn” warning. Add the remaining ingredients (except peas/herbs), stir, and secure the lid. Set the pot to “Pressure Cook” or “Manual” on high pressure for 12 minutes. Allow for a 10-minute natural pressure release before performing a quick release. Stir in the peas and herbs and serve.

3. How do I properly store and reheat leftovers?
Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days. In fact, many people find the flavor is even better the next day! To reheat, you can gently warm it in a saucepan over medium-low heat, stirring occasionally, until hot. You can also reheat individual portions in the microwave. If the stew has thickened in the fridge, you may need to add a splash of broth or water to reach the desired consistency.

4. Can I freeze this One-Pot Sweet Potato Turkey Stew?
Yes, this stew freezes beautifully, making it an excellent freezer meal. Allow the stew to cool completely to room temperature. Portion it into freezer-safe bags or airtight containers, leaving about an inch of headspace for expansion. It can be frozen for up to 3 months. To serve, thaw it overnight in the refrigerator and then reheat gently on the stovetop.

5. Is this recipe gluten-free?
As written, this recipe is naturally gluten-free. To ensure it remains so, always double-check the label on your chicken or turkey broth, as some brands can contain hidden gluten. If you choose to thicken the stew with a slurry, using cornstarch or arrowroot starch will keep it gluten-free, whereas using all-purpose flour would not.

6. Can I use regular potatoes instead of sweet potatoes?
You certainly can. If you prefer a more traditional stew, you can substitute sweet potatoes with an equal amount of waxy potatoes like Yukon Gold or red potatoes. They hold their shape well during simmering. Russet potatoes can also be used, but they are starchier and will break down more, which will result in a naturally thicker stew.

7. My stew seems too thin/watery. What did I do wrong?
You didn’t do anything wrong! The final consistency can vary based on the water content of your vegetables. If you prefer a thicker stew, you have a few options. The easiest is to simply remove the lid and let the stew simmer for an additional 10-15 minutes, which will allow some of the liquid to evaporate and reduce. Alternatively, you can use the cornstarch slurry method described in the “Additional Tips” section, or mash a few of the cooked sweet potato chunks against the side of the pot to release their starches and naturally thicken the stew.

8. What is the best type of turkey to use? Ground, breast, or thighs?
This depends on your preference! Ground turkey (93/7) is convenient, lean, and integrates beautifully into the stew. If using whole cuts, turkey thighs are an excellent choice as the dark meat is more flavorful and becomes incredibly tender after simmering. Turkey breast also works, but be careful not to overcook it in the initial browning phase, as it can become dry. For the ultimate easy option, using leftover roasted turkey is a fantastic shortcut.

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