Ground Turkey Sweet Potato Bake (Printable)
Hearty turkey and sweet potato casserole with melted cheese and vegetables.
# What You'll Need:
→ Protein & Dairy
01 - 1 lb ground turkey
02 - 1 cup shredded mozzarella cheese
03 - 1/2 cup grated Parmesan cheese
→ Vegetables
04 - 2 large sweet potatoes, peeled and diced
05 - 1 medium onion, diced
06 - 2 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 1 cup baby spinach, chopped
→ Pantry & Seasonings
09 - 2 tbsp olive oil
10 - 1 tsp dried thyme
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp ground cumin
13 - 1/4 tsp chili flakes
14 - Salt and black pepper, to taste
→ Liquids
15 - 1/2 cup low-sodium chicken broth
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch casserole dish.
02 - In a large skillet, heat 1 tbsp olive oil over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon for 5–7 minutes. Season with salt, pepper, thyme, smoked paprika, and cumin. Transfer turkey to a plate and set aside.
03 - In the same skillet, add remaining 1 tbsp olive oil. Sauté onion and red bell pepper until softened for about 5 minutes. Add garlic and cook for 1 minute.
04 - Stir in diced sweet potatoes and cook for 5 minutes, stirring occasionally. Add chopped spinach and cook until wilted for 2 minutes.
05 - Return browned turkey to the skillet with vegetables. Pour in chicken broth and mix well. Simmer for 3–4 minutes until slightly thickened.
06 - Transfer the mixture to the prepared casserole dish. Top evenly with shredded mozzarella and Parmesan cheese.
07 - Cover with foil and bake for 25 minutes.
08 - Remove foil and bake an additional 10–15 minutes, or until sweet potatoes are tender and cheese is golden. Let cool for 10 minutes before serving.
# Expert Tips:
01 -
- Its that perfect cozy dinner that somehow feels fancy but only uses one pan and a casserole dish
- The sweet potatoes get this amazing creamy texture while the turkey stays juicy and the cheese forms this golden crust that makes everyone sneak bites straight from the dish
02 -
- I learned the hard way that cutting sweet potatoes too large means they stay crunchy while everything else is done, so aim for half inch pieces
- Adding the spinach early prevents it from turning into a soggy mess at the bottom of your casserole
03 -
- Let your casserole rest before serving, otherwise the cheese slides right off when you try to scoop it
- Grate your own Parmesan if you can, the pre-grated stuff has anti-caking agents that prevent it from melting properly