Ground Turkey Sweet Potato Bake (Printable)

A nutritious baked dish combining lean turkey, sweet potatoes, and vegetables with melted cheese topping.

# What You'll Need:

→ Protein

01 - 1 lb ground turkey

→ Vegetables

02 - 2 large sweet potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 2 cups baby spinach, roughly chopped

→ Dairy & Toppings

07 - 1 cup shredded mozzarella cheese
08 - 1/3 cup grated Parmesan cheese

→ Liquids & Base

09 - 1/2 cup low-sodium chicken broth

→ Pantry & Seasonings

10 - 2 tbsp olive oil
11 - 1 tsp dried thyme
12 - 1 tsp dried oregano
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp ground black pepper
15 - 1 tsp salt

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground turkey and cook until browned and cooked through, breaking up with a spatula, about 5-6 minutes. Remove turkey from skillet and set aside on a plate.
03 - Add remaining olive oil to the same skillet. Sauté chopped onion for 2-3 minutes until softened. Add minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
04 - Stir in diced sweet potatoes, dried thyme, oregano, smoked paprika, salt, and black pepper. Cook, stirring occasionally, for 5 minutes to allow flavors to meld.
05 - Add chopped spinach and cooked turkey back to the skillet. Mix well and cook until spinach is just wilted, about 1-2 minutes.
06 - Transfer the mixture to the prepared baking dish. Pour chicken broth evenly over the entire mixture.
07 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly across the top of the casserole.
08 - Cover the baking dish with aluminum foil and bake for 30 minutes.
09 - Remove foil and bake for an additional 10-15 minutes, or until sweet potatoes are tender when pierced with a fork and cheese is golden brown and bubbly.
10 - Let the casserole cool for 5 minutes before serving to allow it to set slightly.

# Expert Tips:

01 -
  • Everything cooks in one pan before baking, meaning minimal cleanup and maximum flavor development
  • The sweet potatoes become tender and naturally sweet while absorbing all the savory herbs
  • It reheats beautifully for lunch, actually tasting better the next day as the flavors meld
02 -
  • Cut your sweet potatoes into even, bite-sized pieces so they all cook at the same rate, nothing worse than some pieces being raw while others are mushy
  • The broth might look like too much liquid at first, but the sweet potatoes will absorb it as they bake in the oven
  • Don't skip covering the foil for the first 30 minutes, or your cheese topping will burn before the sweet potatoes are tender
03 -
  • If your sweet potatoes seem particularly large or thick, give them a 2-minute head start in the microwave before adding to the skillet
  • Letting the casserole rest for those 5 minutes is crucial, otherwise it'll be too loose and watery when you serve it

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