Savory Ground Turkey Sweet Potato Bake (Printable version)

Hearty casserole with seasoned turkey, sweet potatoes, and vegetables topped with golden melted cheese.

# What You'll Need:

→ Proteins

01 - 1 lb ground turkey
02 - 1 tbsp olive oil

→ Vegetables

03 - 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 2 cups baby spinach, roughly chopped

→ Dairy

08 - 1 cup shredded cheddar cheese
09 - 1/4 cup milk

→ Pantry & Spices

10 - 1 tsp smoked paprika
11 - 1/2 tsp dried thyme
12 - 1/2 tsp ground cumin
13 - 1/2 tsp chili powder
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
16 - 1/4 tsp crushed red pepper flakes

→ Toppings

17 - 2 tbsp fresh parsley, chopped

# How to Prepare:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, add olive oil. Sauté onion and red bell pepper for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Add ground turkey, breaking it up with a spoon, and cook until browned, about 5-6 minutes.
04 - Stir in smoked paprika, thyme, cumin, chili powder, salt, black pepper, and red pepper flakes. Mix well.
05 - Add chopped spinach and cook for 1-2 minutes until wilted. Remove from heat.
06 - In a large bowl, toss sweet potato cubes with a pinch of salt and pepper. Add them to the prepared baking dish.
07 - Spoon the turkey and vegetable mixture evenly over the sweet potatoes. Drizzle milk over the casserole, then sprinkle the shredded cheddar cheese evenly on top.
08 - Cover with foil and bake for 25 minutes.
09 - Remove foil and bake for another 15 minutes until sweet potatoes are tender and cheese is golden and bubbly.
10 - Let rest for 5 minutes. Garnish with fresh parsley if desired. Serve warm.

# Expert advice:

01 -
  • Its the kind of meal that tastes like it simmered all day but comes together in under an hour
  • The sweet potatoes naturally sweeten the dish while the spices add warmth without being too spicy
  • This makes excellent leftovers and actually tastes better the next day
02 -
  • Dont skip the foil cover in the first baking or your sweet potatoes wont cook through before the cheese burns
  • Cutting sweet potatoes into uniform 1/2 inch cubes makes all the difference for even cooking
  • The spinach might look like too much at first but it wilts down significantly so use the full amount
03 -
  • Use freshly shredded cheese instead of pre shredded for better melting
  • Let the turkey mixture cool slightly before layering so it doesnt cook the sweet potatoes too fast

Go Back