Ground Turkey Sweet Potato Bake (Printable version)

A nutritious baked dish featuring seasoned turkey, sweet potatoes, and vegetables under a golden cheesy crust.

# What you 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 fully cooked through, breaking up with a spatula as it cooks, approximately 5-6 minutes. Transfer turkey to a plate and set aside.
03 - Add remaining olive oil to the same skillet. Sauté chopped onion for 2-3 minutes until softened and translucent. 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 mixture, stirring occasionally to prevent sticking, for about 5 minutes to begin softening the potatoes.
05 - Add chopped spinach and cooked turkey back into the skillet. Mix thoroughly to distribute all ingredients evenly. Cook just until spinach begins to wilt, about 1-2 minutes.
06 - Transfer the entire mixture to the prepared baking dish, spreading it evenly. Pour chicken broth over the top in a circular motion to distribute moisture throughout the dish.
07 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly across the top of the casserole, covering the surface completely.
08 - Cover baking dish tightly with aluminum foil. Bake for 30 minutes to allow sweet potatoes to steam and soften.
09 - Remove foil and return to oven for an additional 10-15 minutes, or until sweet potatoes are tender when pierced with a fork and cheese is melted and golden brown.
10 - Let casserole rest for 5 minutes before serving to allow flavors to meld and make serving easier.

# Expert tips:

01 -
  • The sweet potatoes become tender and sweet while absorbing all those savory herbs
  • Everything cooks in one pan then bakes in one dish so cleanup is almost nonexistent
  • It keeps beautifully for meal prep and actually tastes better the next day
02 -
  • Dice your sweet potatoes small and evenly or you will end up with crunchy bits when everything else is tender
  • The broth is essential because sweet potatoes need that liquid to steam properly in the oven
03 -
  • Do not skip the foil step or your cheese will burn before the sweet potatoes are tender
  • Taste the filling before you bake it and adjust the salt since the cheese will add more later

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