Slow Cooker Hot Honey Ground Turkey and Sweet Potatoes Step-by-step instructions

Before you start

Before starting, peel and cube the sweet potatoes into bite-size pieces, about 1 inch. Measure the smoked paprika, garlic powder, and hot honey. No other prep is needed.

The slow cooker insert should be clean and dry. If you have time, you can also line the insert with a slow cooker liner for easier cleanup, though that is optional.

Instructions

Assemble

1. 1Add the turkey
   Place the ground turkey in the slow cooker insert, breaking it into large crumbles with a spoon or your hands. Spread it evenly across the bottom so it cooks uniformly.
   Look for The turkey is in an even layer on the bottom of the crockpot.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip No need to brown the turkey first; it will cook through in the slow cooker.
2. 2Scatter the sweet potatoes
   Scatter the cubed sweet potatoes over the ground turkey, spreading them out so they are in a single layer as much as possible. The potatoes will steam and soften as they cook.
   Look for Sweet potato cubes cover the turkey evenly.
   Tip Cut the sweet potatoes into uniform bite-size pieces for even cooking.
3. 3Season with spices
   Sprinkle the smoked paprika and garlic powder evenly over the sweet potatoes and turkey. Use your hand or a spoon to distribute the spices as evenly as possible.
   Look for The spices form a light, even coating over the top.
   Tip If you prefer a milder flavor, reduce the smoked paprika slightly.
4. 4Drizzle with hot honey
   Drizzle the hot honey over the entire surface, letting it pool in the crevices. It will create a glaze as it cooks.
   Look for The hot honey glistens over the vegetables and meat.
   Tip Use a spoon to drizzle if the honey is too thick to pour.

At the end of this phase, the slow cooker contains an even layer of raw ground turkey, topped with sweet potato cubes, spices, and a drizzle of hot honey.

The honey pools in the gaps, and the spices create a reddish-brown dusting. The raw turkey is pink and the sweet potatoes are firm and bright orange.

Slow Cook

5. 5Cover and cook on low
   Cover the slow cooker with its lid and cook on low for 4 hours, or until the turkey is cooked through and the sweet potatoes are tender when pierced with a fork.
   Look for The mixture is fragrant and the turkey is no longer pink.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
6. 6Stir gently
   Once the cooking time is complete, stir the mixture gently to coat everything with the honey glaze. The turkey should be in small crumbles and the sweet potatoes soft but intact.
   Look for The sauce is glossy and coats the turkey and potatoes.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a gentle hand so the sweet potatoes don't break apart.

After 4 hours on low, the mixture is fragrant with smoked paprika and honey. The turkey is cooked through and crumbly, no longer pink. The sweet potatoes are soft and easily pierced with a fork. The sauce is slightly thickened and coats the ingredients with a glossy sheen.

Finish and Serve

7. 7Serve hot
   Spoon the hot honey ground turkey and sweet potatoes onto plates or into bowls. Serve immediately while warm.
   Look for The dish is steaming and the sauce is thick and pourable.
   Tip Pair with a simple green salad or steamed greens for a complete meal.

After stirring, everything is evenly coated in a sticky, sweet-spicy glaze. The dish is steaming hot, with a rich aroma. The turkey is tender and the sweet potatoes are creamy but hold their shape. Serve immediately while warm.

Common mistakes

One common mistake is using too much hot honey, which can make the dish overly sweet and sticky. Start with the recommended amount and adjust to taste. Another mistake is cutting the sweet potatoes into uneven pieces, leading to some being mushy while others are hard.

Also, avoid lifting the lid frequently during cooking, as it releases heat and extends the cooking time. Finally, do not overcook, as the sweet potatoes can turn to mush.

How to tell it’s done

The dish is done when the ground turkey is cooked through and reaches an internal temperature of 160°F (71°C) on an instant-read thermometer. The sweet potatoes should be fork-tender, easily pierced with a fork.

The sauce should be glossy and slightly thickened, coating the turkey and potatoes. If the potatoes are still firm, cook for another 30 minutes and check again.

• Ground meat: 160°F (71°C) in the thickest part
• Poultry: 165°F (74°C) in the thickest part