Turkey and Sweet Potato Stew in Spiced Tomato Broth

Quick Recipe Version (TL;DR)

• Yield: 4 hearty servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 tbsp olive oil (plus 1 tbsp if needed)
• 1.5 lb (680 g) boneless, skinless turkey thighs, cut into 1-inch pieces
• 1 large yellow onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes (about 1.5 lb / 680 g), peeled and 1-inch cubed
• 2 tbsp tomato paste
• 1 can (14.5 oz / 400 g) crushed or diced tomatoes
• 4 cups (960 ml) low-sodium chicken or turkey broth
• 1.5 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 0.25 tsp ground cinnamon
• 0.5 tsp dried thyme + 1 bay leaf
• Salt and black pepper, to taste
• Pinch red pepper flakes (optional)
• 2 tbsp chopped fresh parsley (for serving)
• 1–2 tbsp lemon juice or apple cider vinegar (to finish, optional)
• Plain Greek yogurt or sour cream, for serving (optional)

Do This

• 1. Heat 2 tbsp olive oil in a heavy pot over medium-high. Pat turkey dry, season with salt and pepper, and brown in 2 batches, 4–5 minutes per batch. Remove to a plate.
• 2. In the same pot, add onion, carrots, celery, and bell pepper with a pinch of salt. Cook 6–8 minutes until softened, adding a bit more oil if needed.
• 3. Stir in garlic, tomato paste, smoked paprika, cumin, coriander, cinnamon, thyme, and red pepper flakes. Cook 1–2 minutes until fragrant and slightly darkened.
• 4. Add a splash of broth to deglaze, scraping up browned bits. Stir in tomatoes, remaining broth, sweet potatoes, bay leaf, and browned turkey (plus any juices).
• 5. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook 25–30 minutes, stirring occasionally, until turkey is tender and sweet potatoes are just soft but holding shape.
• 6. Taste and adjust seasoning with salt, pepper, and lemon juice or vinegar for brightness. Simmer uncovered 5 more minutes to slightly thicken.
• 7. Serve hot, garnished with parsley and a spoonful of Greek yogurt or sour cream if desired.

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Why You’ll Love This Recipe

• It is deeply comforting and perfect for chilly evenings, with tender turkey and sweet potatoes in a cozy, lightly spiced tomato broth.
• Everything cooks in one pot, making cleanup easy and the flavors rich and layered.
• It is naturally hearty and wholesome, full of vegetables and lean protein.
• The seasoning is warm but gentle, and easy to customize for milder or bolder spice levels.

Grocery List

• Produce: Yellow onion, carrots, celery, red bell pepper, garlic, sweet potatoes, fresh parsley, lemon (optional), leafy greens such as kale or spinach (optional)
• Dairy: Plain Greek yogurt or sour cream (for serving, optional), butter (optional, for extra richness)
• Pantry: Boneless skinless turkey thighs, olive oil, tomato paste, canned crushed or diced tomatoes, low-sodium chicken or turkey broth, smoked paprika, ground cumin, ground coriander, ground cinnamon, dried thyme, bay leaf, red pepper flakes, salt, black pepper, apple cider vinegar (optional)

Full Ingredients

Main Stew

• 2 tbsp olive oil (plus up to 1 tbsp more as needed)
• 1.5 lb (680 g) boneless, skinless turkey thighs, trimmed and cut into 1-inch pieces
• 1.5 tsp fine sea salt, divided (plus more to taste)
• 0.75 tsp freshly ground black pepper, divided (plus more to taste)
• 1 large yellow onion, diced
• 2 medium carrots, sliced into 0.25-inch rounds (about 1 cup)
• 2 celery stalks, sliced (about 1 cup)
• 1 red bell pepper, seeded and diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes (about 1.5 lb / 680 g total), peeled and cut into 1-inch cubes
• 2 tbsp tomato paste
• 1 can (14.5 oz / 400 g) crushed or diced tomatoes
• 4 cups (960 ml) low-sodium chicken or turkey broth
• 1.5 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 0.25 tsp ground cinnamon
• 0.5 tsp dried thyme
• 1 bay leaf
• Pinch red pepper flakes (optional, for gentle heat)

To Finish and Serve

• 1–2 tbsp lemon juice or apple cider vinegar (to taste, for brightness)
• 2 tbsp chopped fresh parsley (or cilantro, if preferred)
• Plain Greek yogurt or sour cream, for serving (optional but lovely)
• 1 tbsp butter (optional, stirred in at the end for extra richness)
• 1–2 cups chopped kale or baby spinach (optional, stirred in at the end)
• Crusty bread, rice, or mashed potatoes, for serving (optional)

Step-by-Step Instructions

Step 1: Prep your ingredients

Before you start cooking, get everything ready so the stew comes together smoothly. Trim any excess fat from the turkey thighs and cut them into bite-sized, 1-inch pieces. Pat them dry thoroughly with paper towels; this helps them brown nicely rather than steam. Season the turkey pieces with about 0.5 tsp salt and 0.25 tsp black pepper and set aside.

Dice the onion, slice the carrots and celery, and dice the red bell pepper. Peel the sweet potatoes and cut them into 1-inch cubes, trying to keep them roughly the same size so they cook evenly. Mince the garlic. Open the canned tomatoes and measure out the tomato paste, spices, and broth so everything is within easy reach once you start sautéing.

Step 2: Brown the turkey

Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is hot and shimmering, add about half of the turkey pieces in a single layer, taking care not to crowd the pan. Let them cook undisturbed for 3–4 minutes until nicely browned on the first side, then turn and cook another 2–3 minutes until lightly browned all over. They do not need to be cooked through yet.

Transfer the browned turkey to a plate, leaving any flavorful browned bits in the pot. Add a little more oil if the pot looks dry, and repeat with the remaining turkey. Once all the turkey is browned and set aside, you should see a good layer of browned bits on the bottom of the pot—this will add deep flavor to your stew.

Step 3: Sauté the vegetables

Reduce the heat to medium. If the pot looks very dry, add up to 1 tbsp more olive oil. Add the diced onion, sliced carrots, and sliced celery along with a pinch of salt. Cook, stirring occasionally, for 5–6 minutes until the onion turns translucent and the vegetables begin to soften.

Stir in the diced red bell pepper and cook for another 2–3 minutes. The vegetables should be starting to soften but still hold their shape. Add the minced garlic and cook for 30–60 seconds, stirring constantly, just until fragrant and no longer raw-smelling. Be careful not to let the garlic brown too much, as it can become bitter.

Step 4: Build the lightly spiced tomato base

Push the vegetables to the sides of the pot a bit and add the tomato paste to the center. Cook the tomato paste for 1–2 minutes, stirring it into the vegetables, until it darkens slightly in color. This step “toasts” the tomato paste and gives it a richer, sweeter flavor.

Sprinkle in the smoked paprika, ground cumin, ground coriander, ground cinnamon, dried thyme, and red pepper flakes (if using), along with another 0.5 tsp salt and 0.25 tsp black pepper. Stir well to coat the vegetables in the spices and cook for about 1 minute, letting the spices bloom and become fragrant.

Pour in a small splash of broth (about 0.25 cup / 60 ml) and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. This deglazing step pulls all that flavor into the base of your stew.

Step 5: Add the liquids, turkey, and sweet potatoes

Add the canned crushed or diced tomatoes (with their juices) and the remaining broth to the pot. Stir in the cubed sweet potatoes and the bay leaf. Return all the browned turkey pieces to the pot, along with any juices that collected on the plate. Give everything a good stir to combine.

Increase the heat to medium-high and bring the stew up to a gentle boil. Once it reaches a boil, immediately reduce the heat to maintain a steady, gentle simmer. Partially cover the pot with a lid, leaving it slightly ajar to let some steam escape, and simmer for 25–30 minutes, stirring every 5–10 minutes to prevent sticking.

Step 6: Simmer until tender and finish the seasoning

The stew is ready when the sweet potatoes are just tender all the way through but still hold their shape, and the turkey pieces are cooked through and tender. This usually takes about 25–30 minutes of gentle simmering. If the stew seems too thick at any point, you can add a splash more broth or water; if it seems too thin, remove the lid and simmer for an extra 5–10 minutes to reduce and thicken slightly.

Once the texture looks good, taste the broth and adjust the seasoning. Add more salt and black pepper as needed. Stir in 1–2 tbsp of lemon juice or apple cider vinegar for a fresh, bright note that lifts the warm spices. If you want a richer finish, stir in 1 tbsp butter until melted and glossy.

If using kale or spinach, add it now and simmer for 2–3 more minutes until wilted and tender. Remove and discard the bay leaf.

Step 7: Serve warm and garnish

Turn off the heat and let the stew rest for 5 minutes; this helps the flavors settle and slightly thickens the broth. Ladle the stew into warm bowls, making sure each serving has plenty of turkey, sweet potatoes, and vegetables.

Sprinkle generously with chopped fresh parsley (or cilantro). If you like, add a small dollop of plain Greek yogurt or sour cream to each bowl; the cool creaminess contrasts beautifully with the warm, lightly spiced tomato broth. Serve as-is, or alongside crusty bread, rice, or mashed potatoes to soak up the flavorful sauce.

Pro Tips

• Dry the turkey well. Patting the turkey pieces dry before browning helps them sear properly and develop rich flavor instead of steaming.
• Keep the simmer gentle. A low, steady simmer keeps the turkey tender and prevents the sweet potatoes from falling apart.
• Cut sweet potatoes evenly. Aim for uniform 1-inch cubes so they cook at the same rate and hold their shape in the finished stew.
• Adjust the spice level. For milder stew, skip the red pepper flakes. For a bit more kick, add an extra pinch near the end of cooking.
• Make it ahead. This stew tastes even better the next day as the flavors have more time to meld. Reheat gently and add a splash of broth if needed.

Variations

• Ground turkey version: Swap the turkey thighs for 1.5 lb (680 g) lean ground turkey. Brown it in the pot, breaking it up with a spoon, then proceed with the recipe as written.
• Greens-packed stew: Stir in 2 cups chopped kale or Swiss chard during the last 5–10 minutes of cooking, or 2 cups baby spinach during the last 2–3 minutes, for added color, nutrients, and texture.
• Smokier and heartier: Add 0.5 tsp additional smoked paprika and a drained can of chickpeas or white beans during the final 10 minutes of simmering for extra body and protein.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. The flavors will continue to develop, making the leftovers even more delicious.

To reheat, warm gently in a saucepan over medium-low heat, stirring occasionally until hot. Add a splash of broth or water if it has thickened too much in the fridge. You can also reheat individual portions in the microwave, stirring halfway through for even heating.

For longer storage, freeze the stew in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. If you plan to freeze, cook the sweet potatoes just until barely tender so they hold their texture better after thawing.

Nutrition (per serving)

Approximate values per serving (1 of 4, without optional yogurt, butter, or bread): about 420 calories; 38 g protein; 40 g carbohydrates; 11 g fat; 7 g fiber; 8 g sugar (mostly natural from vegetables); approximately 750–900 mg sodium (depending on broth and added salt). These values are estimates and will vary based on exact ingredients and portion sizes.