Ground Turkey Sweet Potato Bake (Printable)

Hearty turkey and sweet potato casserole with melted cheese and vegetables

# What You Need:

→ Protein & Dairy

01 - 1 pound 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 tablespoons olive oil
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground cumin
13 - 1/4 teaspoon chili flakes
14 - Salt and black pepper to taste

→ Liquids

15 - 1/2 cup low-sodium chicken broth

# How-To Steps:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch casserole dish with cooking spray or a small amount of olive oil.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground turkey and cook until browned, breaking it apart with a wooden spoon, about 5 to 7 minutes. Season with salt, pepper, dried thyme, smoked paprika, and ground cumin. Transfer seasoned turkey to a plate and set aside.
03 - In the same skillet, add remaining 1 tablespoon olive oil. Sauté diced onion and red bell pepper until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in diced sweet potatoes and cook for 5 minutes, stirring occasionally. Add chopped spinach and cook until wilted, about 2 minutes.
05 - Return browned turkey to the skillet with the vegetables. Pour in chicken broth and mix thoroughly. Simmer for 3 to 4 minutes until the liquid slightly thickens.
06 - Transfer the entire mixture to the prepared casserole dish. Spread evenly. Top with shredded mozzarella cheese and grated Parmesan cheese in an even layer.
07 - Cover the dish tightly with aluminum foil. Bake for 25 minutes to allow sweet potatoes to cook through.
08 - Remove foil and continue baking for an additional 10 to 15 minutes, until sweet potatoes are tender when pierced with a fork and cheese is golden and bubbly.
09 - Let the casserole cool for 10 minutes before serving to allow the layers to set.

# Helpful Tips:

01 -
  • Everything cooks in one pan before hitting the oven, meaning practically zero cleanup
  • The sweet potatoes become naturally sweet and creamy while absorbing all those savory spices
  • It reheats beautifully for lunch the next day, actually tasting better than night one
02 -
  • Cutting your sweet potatoes too large means they will still be crunchy when the cheese is burning, so aim for half inch pieces
  • Letting the casserole rest for 10 minutes is not optional or it will collapse into a sloppy mess when you scoop it
  • The chicken broth amount might look small but trust that the vegetables release moisture as they cook
03 -
  • Use a box grater to shred your own cheese instead of buying pre shredded bags for better melting
  • Taste the turkey mixture before baking and adjust the seasonings since you cannot fix it later

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