Dinner
vegetarian
Sweet Potato Skillet
I love my cast iron skillet—mainly because I challenge myself to cook one-skillet meals that limit post-dining dishes! It’s also a great way to sneak veggies in on the littles. This sweet potato dish hits every note in your flavor palate and is a tribute to my Tex-Mex upbringing. (And don’t worry, if you’re not a cast-iron fan like I am, you can do this in any large pan in your kitchen.)
30 mins
SERVES 3-4
INGREDIENTS
1 1/2 lbs sweet potato (that’s about 3-4 potatoes)
1/2 onion
3 cloves garlic
2 cups baby spinach
3 slices of turkey sandwich meat (or whatever you like)
1/2 cup grated Parmesan
1/2 cup heavy cream
4 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons olive oil
DIRECTIONS
Peel and dice the potatoes.
Warm your skillet to medium heat and add oil.
Add potatoes to hot skillet and begin to brown, stirring occasionally so that they do not burn on one side.
While the potatoes are browning, chop/mince onion and garlic to your liking, and cut turkey into small squares.
Add onion and garlic to skillet to brown with potatoes.
Once browned, add all the seasonings to the skillet and stir around to coat the contents.
Slide all the potato contents to one side of the pan and melt the butter in the skillet on the empty side.
Once the butter melts, add the heavy cream and let it begin to bubble.
Add the cheese to the butter cream and whisk until smooth.
Fold cheese sauce and potatoes together
Add spinach and turkey, turn off the heat, and allow the spinach to wilt.
Stir once more and serve straight from the pan!
COOKING TOGETHER
KIDS’ SOUS-CHEF DUTIES
This is a hot-stove kind of dish, so use your judgment. If you’re comfortable, the kids can peel the potatoes and toss all the ingredients into the pan.
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