WHAT’S FOR DINNER?
Sweet Potato and Spinach Skillet
Rated 0 out of 5
COOK TIME
25 min
TOTAL TIME
30 min
SERVINGS
4-6 servings
Sweet potatoes, seasoned ground chicken, and a full bag of spinach come together in one pan with a melted layer of mozzarella on top in this easy Sweet Potato and Spinach Skillet. It’s the perfect meal for a quick weeknight dinner or for meal prep when you need something healthy and easy to make!
I know I make a lot of cookies and desserts around here, but I also believe in balance and to me that means easy and healthy meals I can get on the table QUICK. This skillet dinner with spinach and sweet potato checks all of those boxes and more!
A skillet meal is basically dinner made in one pan, which is exactly why it saves your sanity on a busy day. Everything cooks together, cleanup is minimal, and you still get a complete meal without juggling a bunch of pots and pans. It’s the kind of recipe you can start when you walk in the door and have on the table by the time everyone is hangry.
This skillet has hearty sweet potatoes, seasoned ground chicken, a whole bag of spinach that cooks down into the mix, and melty mozzarella on top. The flavors balance each other so well… savory, slightly sweet, and comforting without feeling heavy. You can also customize it in so many ways, whether you swap the protein, use a different cheese, add more veggies, or bump up the spices to fit whatever you’re craving that night.
Ingredients You’ll Need
Olive Oil – Helps everything sauté evenly and adds just enough richness to soften the onions and sweet potatoes so they cook without sticking to the pan.
Onion – Builds the base flavor of the skillet and adds a little sweetness as it cooks.
Sweet Potatoes – Bring natural sweetness and heartiness to the dish while giving you that caramelized texture once they soften.
Ground Chicken – Adds lean protein that absorbs all the seasoning and cooks quickly, making the whole meal feel balanced and filling without being heavy.
Seasonings – I like using a classic blend of salt, pepper, garlic powder and onion powder which both enhances and rounds out all the savory sweetness going on in the dish.
Spinach – Cooks down into the skillet and adds volume, color, and extra nutrients without changing the flavor in an overpowering way.
Mozzarella Cheese – Melts over the top for a creamy layer that ties everything together and gives the skillet a casserole style feel.
How To Make Spinach and Sweet Potato Skillet
Heat the skillet: Place a large cast iron or heavy skillet over medium high heat and drizzle in the olive oil. Let the oil heat until it shimmers so you know it’s hot enough.
Cook the sweet potatoes and onions: Add the diced onion and chopped sweet potatoes to the hot skillet. Stir occasionally and cook for about 10 minutes until the sweet potatoes start to soften and the onions become lightly golden.
Add and brown the ground chicken: Sprinkle in the garlic powder, onion powder, salt, and pepper. Add the ground chicken directly into the skillet and use a spatula to break it into small pieces. Cook until the chicken is browned and fully cooked through.
Wilt the spinach: Add the entire bag of fresh spinach on top of the chicken and sweet potato mixture. Drizzle with a little more olive oil and a pinch of salt and pepper, then stir everything together as the spinach cooks down. Let it sauté for 3 to 4 minutes until the spinach is soft and well combined with the skillet mixture.
Finish with mozzarella: Remove the skillet from the heat and sprinkle the shredded mozzarella cheese evenly over the top. Let the cheese melt from the residual heat. Spoon into bowls while hot. Enjoy!
Expert Tips
Dice the sweet potatoes into equal-sized cubes so they cook at the same rate and don’t leave you with a mix of undercooked and mushy pieces.
Give the sweet potatoes direct contact with the pan for the first few minutes to build a little caramelization, which brings out their natural sweetness.
Use a wide skillet instead of a small one because the extra surface area helps the sweet potatoes soften faster and keeps the ground chicken from steaming.
Add the spinach in batches if your skillet looks too full at first as it wilts quickly and makes plenty of room for the rest.
Keep an eye on your heat level and drop it to medium if the onions start browning too quickly.
Use a wooden spatula or spoon for breaking up the chicken because it grips the meat better than silicone and speeds up the browning process.
If the mixture looks dry at the end of cooking, a small splash of olive oil or broth brings everything together and gives the skillet a smoother, more cohesive texture.
Ways To Customize
Protein: Instead of using ground chicken, you can swap with ground beef, pork, lamb, bison, or turkey, or use Italian sausage, rotisserie chicken, diced chicken breast or thighs.
Vegetarian: For a meatless version, swap the protein with chickpeas, cooked lentils, diced mushrooms, firm tofu crumbles, tempeh, white beans, black beans, or plant-based ground meat.
Veggies: Add-ins like bell peppers, mushrooms, zucchini, yellow squash, peas, broccoli florets, diced tomatoes, or shredded carrots all work well and blend naturally with the sweet potatoes and spinach.
Cheese: This skillet works with mozzarella, cheddar, Monterey jack, pepper jack, provolone, feta, parmesan, smoked gouda, or a shredded cheese blend.
Seasonings: You can season this skillet with taco seasoning, Italian seasoning, smoked paprika, crushed red pepper, chili powder, cumin, oregano, or Cajun seasoning or whatever you enjoy and have on hand.
Storing & Freezing
Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually get better together as it sits, making it a great option for meal prep.
Freezing: This meal is best enjoyed within 4 days but if needed, freeze the cooled skillet mixture in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Press out as much air as you can before sealing.
Reheating: Warm everything in a skillet over medium heat with a splash of broth or water to loosen the mixture, then cook until hot and the cheese is melted again.
FAQ
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well but you’ll need to thaw it first and squeeze out as much liquid as possible so the skillet doesn’t turn watery.
What’s the best way to cut the sweet potatoes so they cook quickly?
Cut the sweet potatoes into small, evenly sized cubes about ½ inch thick, which gives you the best balance of caramelization and fast cooking time.
How do I keep the ground chicken from sticking to the skillet?
Let the chicken cook undisturbed for the first minute so it releases naturally, then break it apart.
What cheese melts best on top of this skillet?
Mozzarella melts smoothly and gives you that classic stretch, but low-moisture mozzarella or Monterey Jack melt even more evenly if you want a creamier finish.
Why is my skillet too dry at the end?
If the sweet potatoes absorb more moisture than expected, add a small splash of broth or a drizzle of olive oil to bring everything back together without changing the flavor.
More Easy Skillet Dinner Recipes
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Sweet Potato and Spinach Skillet
This is a perfect mix of healthy veggies and lean protein plus a little cheese…okay maybe a lot. So easy to make and a great meal to make for meal plans.
Ingredients
2 Tablespoons olive oil
1/2 onion, diced
2 sweet potatoes, peeled and chopped
1 lb ground chicken
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 bag (16 ounce) spinach
1 cup Mozzarella cheese, shredded
Instructions
- Drizzle olive oil in a large cast iron or skillet over medium high heat. Once hot, add the chopped onion and sweet potatoes.
- Cook for about 10 minutes, stirring occasionally until sweet potatoes are slightly soft.
- Add the ground chicken, onion powder, garlic powder, salt and pepper, break up and cook until cooked all the way through.
- Once cooked, add the spinach leaves and drizzle with more olive oil, salt and pepper. Mix all together. Cook for another 3-4 minutes until spinach is soft. Remove from heat and sprinkle the shredded mozzarella cheese over the top. Serve warm.
Notes
– If keeping for meal prep, store in air tight containers in the fridge for up to 4 days. To reheat, use a skillet on the stove or in the microwave in minute intervals.
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2 Responses
I’m vegetarian so I subbed the meat with beyond “ground beef.” It was delish!
Oh good, so happy you liked it! Great idea to do the sub to make it vegetarian!