Turkey and Sweet Potato Stew with Cinnamon and Nutmeg

Turkey and Sweet Potato Stew with Cinnamon and Nutmeg

Warm spices deepen this hearty turkey stew, where tender sweet potatoes soak up a rich, lightly sweet broth.

Total 1 hr Makes 6 servings Calories 320/serving

Dietary

Wheat free, Dairy free, Nut free, Halal, Kosher

Ground turkey and chunks of sweet potato simmer together in a broth seasoned with cinnamon and nutmeg, giving this stew a cozy, autumnal character. It comes together in one pot and makes a satisfying weeknight dinner that leans comforting without being heavy. Serve it with crusty bread to soak up the broth.

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds ground turkey
  • 1 yellow onion, diced
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 1 1/2 pounds sweet potatoes, peeled and cubed
  • 4 cups chicken broth
  • 1 can diced tomatoes, with juice (14.5 ounces)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. Heat the olive oil in a 6-quart saucepan over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 6 minutes.

  2. Add the diced onion and sliced carrots to the pot and cook, stirring occasionally, until the onion softens, about 5 minutes.

  3. Stir in the minced garlic and cook until fragrant, about 30 seconds.

  4. Add the cubed sweet potatoes, chicken broth, diced tomatoes with their juice, cinnamon, nutmeg, cumin, salt, and pepper. Stir to combine.

  5. Bring the stew to a boil, then reduce the heat to low, cover, and simmer until the sweet potatoes are tender, about 30 minutes, stirring occasionally.

  6. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with chopped parsley before serving.

Rate this recipe

★ 3.9 (1)

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    Turkey and Sweet Potato Stew with Cinnamon and Nutmeg

    Ground turkey and chunks of sweet potato simmer together in a broth seasoned with cinnamon and nutmeg, giving this stew a cozy, autumnal character. It comes together in one pot and makes a satisfying weeknight dinner that leans comforting without being heavy. Serve it with crusty bread to soak up the broth.

    1 hr 6 servings 320 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 1/2 pounds ground turkey
    • 1 yellow onion, diced
    • 2 carrots, peeled and sliced
    • 2 cloves garlic, minced
    • 1 1/2 pounds sweet potatoes, peeled and cubed
    • 4 cups chicken broth
    • 1 can diced tomatoes, with juice (14.5 ounces)
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cumin
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 6 minutes.

    2. 2

      Add the diced onion and sliced carrots to the pot and cook, stirring occasionally, until the onion softens, about 5 minutes.

    3. 3

      Stir in the minced garlic and cook until fragrant, about 30 seconds.

    4. 4

      Add the cubed sweet potatoes, chicken broth, diced tomatoes with their juice, cinnamon, nutmeg, cumin, salt, and pepper. Stir to combine.

    5. 5

      Bring the stew to a boil, then reduce the heat to low, cover, and simmer until the sweet potatoes are tender, about 30 minutes, stirring occasionally.

    6. 6

      Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with chopped parsley before serving.