Sweet Potato Bolognese Skillet

gluten freemeat & poultry
Sweet Potato Bolognese Skillet

An easy weeknight meal that comes together quickly in one pan, combining a lean turkey bolognese with spiralized sweet potato noodles for a healthy pasta night.

Sweet Potato Bolognese Skillet

Sweet Potato Bolognese Skillet

If you love turkey bolognese and sweet potatoes, you’re going to love this easy one pan meal. I’ve combined my popular turkey bolognese sauce with spiralized sweet potatoes in one pan, all topped with melted mozzarella cheese, for a flavorful, protein and vegetable packed meal that’s easy to clean up.

Even the pickiest of eaters will love this dish – and the best part? The ingredients are minimal and ones you may already have in your kitchen. If you want to make this again and again but want to switch it up, try using ground beef for the bolognese or even chicken.

Sweet Potato Bolognese Skillet

And if you notice that your spiralized sweet potato noodles break up when they’re cooked in the sauce, that’s okay – it’s actually easier to eat that way and it still tastes just as good, trust me!

Every scoopful has a little bit of gooey mozzarella cheese, for just enough cheesiness! This healthy and easy one pan meal will become a new weeknight favorite, quickly!

Sweet Potato Bolognese Skillet

Here are some other one pan meals you might like:

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Nutritional Information & Recipe

Sweet Potato Bolognese Skillet

Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 carrots peeled, diced
  • 1 small red onion peeled, diced
  • 2 celery ribs diced
  • 2 garlic cloves minced
  • 1 pound ground turkey lean
  • 2.5 teaspoons oregano flakes
  • 1/4 teaspoon red pepper flakes or more
  • salt and pepper
  • 1 24 oz jar tomato basil sauce
  • 2 medium sweet potatoes peeled, Blade D, noodles trimmed
  • ½ cup shredded mozzarella cheese
  • to garnish: chopped parsley or basil

Instructions

  • Heat the oil a large skillet over medium-high heat. Once oil is shimmering, add in the carrots, onion, and celery. Cook until the vegetables soften and then add in the red pepper flakes, half of the garlic and let cook for 30 seconds or until fragrant.
  • Push the veggies to one side of the skillet and then add in the ground turkey, crumbling with a wooden spoon. Season the meat with oregano, salt, pepper, and the rest of the garlic. Cook the meat until browned and then combine the veggies with the meat.
  • Pour the sauce over the meat and veggie mixture and stir until combined. Season again with salt and pepper and add in the sweet potato noodles. Let cook for 7 minutes to let the sweet potatoes cook. Once cooked through (taste a noodle, it shouldn’t be crunchy, more al dente.)
  • Sprinkle the top of the skillet with the cheese and cover and let the cheese melt, about 3 minutes. Uncover, garnish with parsley or basil and serve!

Sweet Potato Bolognese Skillet

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10 comments

Hillary Gras says:
Love recipes like this with some pre-made ingredients! less intimidating and easy. I can apply this for whole30 too without Cheese and a whole-30 pasta sauce (like Raos or TJ's Garlic!)
Ali Maffucci says:
Thanks for the feedback, Hillary!
Lisa says:
What’s blade D? I have the kitchenaid attachment that spiralizes?
Diane Mandile says:
Choose whichever blade makes medium noodles? They should look sort of the size of linguine probably.
Carly Glazer says:
Blade D is going to be the thinnest (spaghetti) blade!
Diane Mandile says:
I am planning to make this tonight. I have a vegetarian in the family so I will substitute mushrooms for the turkey. I know it will still be very tasty.
Inese says:
At which point would you freeze it?
Carly Glazer says:
Hi Inese! We would probably freeze this before adding the cheese!
Diane C says:
This looks so delicious. What is the best way to warm up the leftovers without the sweet potatoes becoming mushy with extra cooking. Would it be best in oven or in a frying pan on the stovetop, what temperature and how long? Thanks

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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