Ground Turkey Sweet Potato Bake (Print View)

Seasoned ground turkey and sweet potatoes layered with vegetables in a savory baked casserole

# Ingredient List:

→ Vegetables

01 - 2 large sweet potatoes, peeled and diced (about 1.5 lbs)
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup baby spinach, roughly chopped

→ Protein

06 - 1 lb ground turkey, lean

→ Pantry & Seasonings

07 - 2 tbsp olive oil
08 - 1 tsp smoked paprika
09 - 1 tsp dried thyme
10 - 1/2 tsp ground cumin
11 - 1/2 tsp chili powder
12 - Salt and pepper, to taste

→ Liquid

13 - 1/2 cup low-sodium chicken broth

→ Optional Toppings

14 - 1/2 cup grated cheddar cheese (omit for dairy-free)
15 - 2 tbsp chopped fresh parsley

# How to Make:

01 - Preheat the oven to 400°F.
02 - In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic; sauté for 2-3 minutes until fragrant.
03 - Add ground turkey. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Season with smoked paprika, thyme, cumin, chili powder, salt, and pepper.
04 - Stir in the diced bell pepper and cook for 2 minutes. Add the chopped spinach and cook until wilted, about 1 minute. Remove from heat.
05 - In a large mixing bowl, toss diced sweet potatoes with remaining 1 tablespoon olive oil and a pinch of salt and pepper.
06 - Lightly grease a 9x13-inch baking dish. Spread the sweet potatoes in an even layer on the bottom. Spoon the turkey and vegetable mixture evenly over the sweet potatoes. Pour the chicken broth evenly over the top.
07 - Cover tightly with foil and bake for 25 minutes.
08 - Remove foil, sprinkle with cheddar cheese if using, and bake uncovered for an additional 15 minutes, or until the sweet potatoes are tender and the cheese is melted and bubbly.
09 - Let rest for 5 minutes before garnishing with chopped parsley and serving.

# Expert Advice:

01 -
  • Everything cooks in one dish leaving you with minimal cleanup which means more time to actually enjoy your evening
  • The natural sweetness from sweet potatoes balances perfectly with savory seasoned turkey making it universally appealing even for picky eaters
  • It reheats beautifully for lunch the next day and somehow tastes even better when the flavors have had more time to mingle
02 -
  • Sweet potato size varies wildly so if they are particularly large you may need closer to 3 pounds to get enough volume for the bottom layer
  • The foil covering step is essential because without it the sweet potatoes will not cook through before the turkey mixture dries out
  • If the cheese starts browning too quickly during the uncovered baking tent a piece of foil loosely over the top
03 -
  • Let the sweet potatoes cool slightly after dicing before tossing with oil which helps the oil adhere better for more even roasting
  • If your chicken broth is on the salty side reduce the amount of salt you add to the turkey and sweet potatoes accordingly

Go Back