Kalyn's Kitchen

CrockPot Ground Turkey and Sweet Potato Stew (Video)

Try this delicious CrockPot Ground Turkey and Sweet Potato Stew for something a bit unusual to make in the slow cooker. This stew is great served over cauliflower rice!

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CrockPot Ground Turkey and Sweet Potato Stew finished stew in serving bowl

I’m still updating older recipe favorites where I feel the photos are not up to par, and I’m happy to have new photos for this CrockPot Ground Turkey and Sweet Potato Stew! The recipe started out as a sweet and spicy pork stew I spotted in Real Simple Magazine years ago, and my version with ground turkey has had quite a few fans through the years.

Of course you know how I am; when I’m updating a recipe I often make a few small changes that I feel will improve it from the original version. In this recipe I originally added a little brown sugar to balance out the flavor of the sweetener, but this time I used Golden Monkfruit Sweetener (affiliate link), which I thought was great in this. (Read here about why I like Monk Fruit Sweetener if it’s new to you.) I also upped the amount of turkey for more protein and this time I ate the stew over cauliflower rice instead of the Uncle Ben’s Brown Rice I used in the original recipe.

This recipe cooks on high in the slow cooker and it’s done in about three hours, so it would be a good option to start after lunch on the weekend, and if you’re lucky you might even have some leftovers to eat during the week!

What ingredients do you need for this recipe?

CrockPot Sweet and Spicy Ground Turkey and Sweet Potato Stew process shots collage

How to Make CrockPot Ground Turkey and Sweet Potato Stew:

(Scroll down for complete printable recipe, including nutritional information.)

  1. Heat 2 tsp. olive oil and cook the ground turkey until it’s nicely browned.
  2. Spray slow cooker insert with olive oil and put the browned turkey into the slow cooker.
  3. Then add the other tsp. of oil and brown the onion. Add it to the slow cooker over the turkey.
  4. While the turkey and onions are browning, peel the sweet potatoes and cut into 1 inch pieces.
  5. Mix together the soy sauce, chicken stock, sweetener of your choice, chile garlic sauce (affiliate link), Minced Ginger (affiliate link), and Minced Garlic (affiliate link).
  6. Add the sweet potatoes to the slow cooker and pour the sauce over.
  7. Cook on HIGH for 2 1/2 – 3 hours, or until the sweet potatoes are soft and starting to break apart.
  8. When sweet potatoes are done, add a can of coconut milk and sliced green onions, turn heat to low, and cook 30 minutes more.
  9. Make the cauliflower rice (or cook some brown rice) during this time if desired.
  10. Serve hot over cauliflower rice or cooked brown rice if desired. I like it with more sliced green onions to garnish!

More Tasty Ideas with Ground Turkey:

Taco Turkey Black Bean and Rice Bowls ~ Aggie’s Kitchen
Cheesy Stuffed Poblanos with Ground Turkey ~ Kalyn’s Kitchen
Turkey Stuffed Zucchini Boats ~ It’s Yummi
Asian Lettuce Cups with Spicy Ground Turkey Filling ~ Kalyn’s Kitchen
20 Minute Turkey and Bean Soup ~ Rachel Cooks

CrockPot Ground Turkey and Sweet Potato Stew with Coconut Milk

CrockPot Ground Turkey and Sweet Potato Stew with Coconut Milk

Yield 6 servings
Prep Time 35 minutes
Cook Time 2 hours
Additional Time 1 hour 25 minutes
Total Time 4 hours

Try this delicious CrockPot Ground Turkey and Sweet Potato Stew with Coconut Milk for something a bit unusual to make in the slow cooker.


  • 2 lbs. lean ground turkey
  • 1 T olive oil (divided)
  • 1 small onion, chopped in pieces about 1/2 inch
  • 2 large orange sweet potatoes, peeled and cut into pieces about 1 inch (see notes)
  • 1/2 cup low-sodium soy sauce (gluten-free if needed)
  • 1/2 cup chicken broth
  • 1/3 cup  plus 2 T Golden Monkfruit Sweetener (see notes)
  • 2 T Chili Garlic Sauce (see notes)
  • 2 tsp. minced ginger (see notes)
  • 2 tsp. minced garlic (see notes)
  • 1 can coconut milk
  • 1/2 cup green onions sliced in 1 inch pieces + more thinly sliced green onion for garnish if desired


  1. Spray CrockPot with non-stick spray.  I used a 3.5 quart CrockPot (affiliate link) for this recipe.
  2. Heat 2 tsp. olive oil in a heavy frying pan and brown the ground turkey, breaking it up with the turner as it cooks.  This may take 7-8 minutes but don’t rush the browning step. Put browned meat into the CrockPot.
  3. Add 1 tsp. more olive oil if you need it and cook the onions until they are soft and lightly browned, about 4-5 minutes. Add onions to the CrockPot.
  4. While the turkey and onions are cooking, peel the sweet potatoes and cut into pieces about 1 inch square. Add sweet potatoes to the CrockPot.
  5. Mix together the soy sauce, chicken broth or stock, Golden Monkfruit Sweetener (affiliate link)or sweeteners of your choice, Chili Garlic Sauce (affiliate link), minced ginger, and minced garlic and pour over ingredients in the CrockPot.
  6. Cook on HIGH for 2 1/2 to 3 hours, or until sweet potatoes are done and starting to fall apart just a little.  (I stirred it a couple of times, but it’s not essential.)
  7. When the sweet potatoes are done, add the can of coconut milk (affiliate link)  and the green onion pieces, turn heat to low, and cook 30 minutes more.
  8. Serve hot, over cauliflower rice  or Uncle Ben’s Brown Rice  if desired, and garnished with thinly sliced green onions.


To Make This Recipe with Leftover Turkey: Follow instructions above to cook sweet potatoes in the slow cooker with the sauce, then add 3-4 cups diced leftover chopped turkey about 10-15 minutes before you add the coconut milk.

Sweet potatoes are often called yams or sweet yams in U.S. grocery stores. Two tablespoons of chili-garlic sauce was plenty spicy for me but use more if you prefer! I love this recipe with Golden Monkfruit Sweetener, but use any sweetener you prefer. I used minced ginger from a jar and minced garlic from a jar.

Recipe inspired by Sweet and Spicy Asian Pork Shoulder from Real Simple Magazine.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 547Total Fat: 34gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 158mgSodium: 1090mgCarbohydrates: 18gFiber: 3gSugar: 8gProtein: 46g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

CrockPot Sweet and Spicy Ground Turkey and Sweet Potato Stew Recipe with Coconut Milk found on KalynsKitchen.com.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sweet potatoes are a low-glycemic ingredient, but they may have too many carbs to make this CrockPot Ground Turkey and Sweet Potato Stew suitable for a stricter low-carb eating plan (although check the nutritional info for this lower-carb update). Sweet potatoes also make this recipe limited to phase 2 or 3 on South Beach, and if you’re making this for South Beach, they would recommend lean ground turkey (with less than 10% fat) as well as light coconut milk. Obviously, serving over cauliflower rice would make this lower in carbs, and I think a low-carb version with more turkey and with a low-carb vegetable like red bell pepper, green beans, or broccoli replacing the sweet potatoes would also be really good.

Find More Recipes Like This One:
Use Stew Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!

Pinterest image of CrockPot Ground Turkey and Sweet Potato Stew

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    123 Comments on “CrockPot Ground Turkey and Sweet Potato Stew (Video)”

  1. Hi, Kalyn: I discovered this recipe years ago and it is a favorite for sure. Dating someone new and all ready to make this recipe for her but realize you’ve swapped out brown sugar and maybe another sweetener for stevia and the other thing. I’m in a crunch for time and would rather just use the brown sugar and original but can’t remember the ratios and how much to add. I want this meal to blow away my new babe as much as it always does for me, can you please advise asap??

    • I pulled down the recipe binder with the original recipe and it says Stevia with 2 T brown sugar for the sweetener. You could use any sweetener you prefer to replace the Stevia if you prefer. Hope that helps.

  2. Could l use coconut cream instead of milk?

    • Carol, I am not that familiar with coconut cream so I can't say for sure. I know it is thicker and higher in fat, so I'm guessing you might need to thin it with water. I'm guessing it would be delicious but not sure whether it might make the finished stew seem too greasy. If you've used it and like it though I'm guessing it might work if you thin it a little.

  3. I am going to make this this week. Can you be more specific about amount of sweet potato either by weight or cups. My vegetable box sends me these monsters and I don't know if that would be too much or not. Thanks.

    • What I am calling "large" is sweet potatoes that are about 6 or 7 inches long. But a little more sweet potato is not going to make a huge difference in this recipe. If yours are a lot bigger than that, maybe just use one or one and a half sweet potatoes.

  4. I made this on the stove top with slightly less sugar and I was amazed at how delicious this recipe was. Will definitely be making again and again. Thank you!

  5. How about maple syrup (real) instead of sugar? I am sensitive to sugar… If so- how much do you think is necessary? Thanks!

    • I'm afraid I have to say I'm not sure how that will work for a couple of reasons. I haven't used maple syrup in the slow cooker, so I don't know how it will hold up to a long cooking time. And the other sweeteners aren't liquid, so using a liquid sweetener might make the sauce too runny. I haven't cooked with maple syrup enough to guess on the amount either. But it might be worth a try, let me know what you think if you try it.

  6. Delish – absolutely delish! Made this for dinner tonight and I cannot wait to enjoy leftovers for lunch tomorrow. Thanks for a great-tasting crockpot recipe!!

  7. this was fabulous! And different! And easy! Saving this recipe for sure – thanks much!!

  8. Can you freeze leftovers?

    • Deb, I have not frozen this and I'm not sure that the sweet potatoes and coconut milk will freeze all that well. Love to hear what you think if you do try freezing it!

  9. YUM! I made this last night and it's fantastic! I used both Sweet potatoes and white potatoes because I didn't have enough sweet, and it worked out great. Thank you!

  10. This was fabulous. I made it on the stove because I didn't have the time for the slow cooker. wonderful!

  11. Kalyn, this was amazing!! I've been looking for new recipes for a while and I was so excited to stumble upon your blog. This was the first recipe that I've made and it was incredible. My husband said it's his new favorite meal and I think it's mine too! I can't wait to try more of your recipes!

  12. I can only guess, since I haven't made it that way. I would use about 2 cups chicken stock to simmer the ingredients on the stove, then add the coconut milk when the sweet potatoes are tender. Be sure the stock is mostly cooked away before you add the coconut milk.

  13. Any advice on how to make this on the stovetop? I've made it many times in the crockpot and love it! But I've just moved and my crockpot is still being shipped to me! Please help!

  14. This is amazing! We arent eating it for a couple more hours and I have yet to put in the coconut milk. But what I have tasted is awesome! Thanks for the recipe!!!

  15. I didn't use white sugar, I used 2 tablespoons of brown sugar. Not sure if that made a difference, but less sugar is always good!

  16. This recipe was super easy and had great flavor. I do agree with some of the other commenters though – this was too sweet for my taste. I'd probably use a quarter of the white sugar. Otherwise a great dish, I will definitely be making again! I think I may even add some chick peas or kale next time. 🙂

  17. Great idea to use almond milk, and I am so glad to hear it was a hit.

  18. This was excellent! I made it for dinner this evening. I substituted the coconut milk with almond milk (since I didn't have any coconut milk) and it was delish! Thanks for the awesome recipe. My 2 picky eaters ate it too. This will definitely be a new recipe to add to our routine meals list. Yum!

  19. I think the coconut milk is a pretty important part of the recipe here, so I would hesitate to recommend something to substitute. Sorry.

  20. Sounds delicious. Out of coconut milk, any substitutions or can do without it?