Heat the olive oil in a large skillet over medium-high heat.
Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until browned. Drain any excess fat.
Add the chopped onion to the skillet and cook until softened, about 4 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced sweet potatoes, chili powder, cumin, and oregano to the skillet. Stir well to coat the potatoes with the spices.
Pour in the chicken broth. Bring the mixture to a simmer, then cover the skillet and reduce the heat to medium-low. Cook for 10 to 12 minutes, or until the sweet potatoes are tender when pierced with a fork.
Stir in the rinsed black beans and frozen corn. Cook uncovered for 3 to 5 minutes, until the beans and corn are heated through.
Season with salt and pepper to taste.
Serve the sweet potato skillet hot, topped with your choice of avocado, cilantro, or cheese.
Notes
If you prefer ground beef, substitute it for the ground turkey.
For a softer sweet potato, add a splash more broth and cover for a few extra minutes.
This recipe is a great option for a healthy skillet recipe or a 30 minute skillet meal.