Ground Turkey Sweet Potato Bake

The first time I made this sweet potato bake, my kitchen smelled incredible, like comfort and warmth in a baking dish. My roommate wandered in from her room, asking what I was making that smelled better than anything she had cooked all week. We ended up eating half the casserole standing at the counter because neither of us could wait for it to cool down properly.

Last winter, when my sister was recovering from surgery and needed meals she could easily reheat, I made a triple batch of this. She sent me a photo of the empty dish two days later with a message about how it was the only thing that actually sounded good to eat during her recovery. Now I make extra just to keep portions in the freezer for those nights when cooking feels impossible.

Ingredients

• Ground Turkey: Use lean meat here to avoid excess grease pooling in your baking dish, but do not go extra lean or you will lose flavor
• Sweet Potatoes: Dice them evenly, about half inch pieces, so they all finish cooking at the same time without some turning mushy while others stay hard
• Chicken Broth: Low sodium is crucial because the cheeses will add plenty of salt on their own
• Mozzarella and Parmesan: The mozzarella creates that gorgeous melted blanket while parmesan brings the salty bite that cuts through the sweetness of the potatoes
• Smoked Paprika: This is the secret ingredient that makes the dish taste like it has been slow cooking for hours instead of just minutes
• Baby Spinach: Add it at the very end so it wilts just slightly but still retains some texture and vibrant color

Instructions

Get your oven ready:

Preheat to 400°F and grease a 9x13 baking dish with a little olive oil or cooking spray

Start the aromatics:

Heat olive oil in a large skillet over medium heat, cook diced onion for 2 to 3 minutes until it starts looking translucent, then add garlic for just 30 seconds until you can smell it throughout your kitchen

Brown the turkey:

Add ground turkey, breaking it up constantly with your spoon, and cook for 5 to 6 minutes until completely browned with no pink remaining

Add the hardy vegetables:

Stir in red bell pepper, diced sweet potatoes, thyme, oregano, smoked paprika, salt, and pepper, letting everything cook together for about 5 minutes

Create the sauce:

Pour in chicken broth and bring to a gentle simmer, cooking for 8 to 10 minutes until sweet potatoes are tender when pierced with a fork

Finish with spinach:

Remove from heat and fold in chopped spinach, stirring just until it wilts slightly but still has some structure

Assemble and bake:

Transfer everything to your prepared baking dish, spread mozzarella and parmesan evenly across the top, and bake for 18 to 20 minutes until the cheese is golden and bubbling

The hardest part:

Let the casserole rest for 5 minutes before serving to let everything set and make serving much easier

Pin it

My neighbor brought over a dish of this when I moved into my first apartment, and it became the recipe I made whenever I needed to feel like I had my life together. Something about the combination of sweet and savory feels like being hugged from the inside out.

Make It Yours

Ground chicken works beautifully here if that is what you have on hand, or lean beef if you want something heartier. Sometimes I add a can of drained black beans for extra protein and fiber, which stretches the recipe to feed even more people without sacrificing flavor.

Serving Ideas

A crisp green salad with a vinaigrette cuts through the richness perfectly, and roasted broccoli on the side adds more vegetables without much extra effort. For a bigger gathering, crusty bread for soaking up any juices never goes wrong.

Storage and Meal Prep

This keeps beautifully in the refrigerator for up to five days and actually tastes better on day two when the flavors have had time to mingle. It freezes well too, just let it cool completely before wrapping individual portions or the whole dish tightly.

• Cool completely before covering to prevent condensation from making the topping soggy
• Reheat covered at 350°F for about 20 minutes until hot throughout
• Individual portions reheat in the microwave in 2 to 3 minutes with a splash of water to prevent drying

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There is something deeply satisfying about a meal that looks impressive but comes together with such simple ingredients and techniques.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the casserole up to 24 hours in advance and refrigerate. Bake when ready, adding a few extra minutes if cooking from cold.

→ What other proteins work well?

Ground chicken, lean beef, or turkey sausage make excellent substitutes while maintaining the cooking time and flavor profile.

→ How do I know when sweet potatoes are tender?

Pierce a sweet potato cube with a fork - it should slide through easily but still hold its shape before transferring to the baking dish.

→ Can I freeze leftovers?

Portion cooled leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What herbs can I use fresh instead?

Use 1 tablespoon fresh thyme and oregano in place of dried versions. Add them during the last 2 minutes of skillet cooking.

→ How can I add more vegetables?

diced zucchini, chopped kale, or corn kernels blend well. Add them when stirring in the bell pepper and sweet potatoes.