Ground Turkey Sweet Potato Bake (Printable)

Hearty casserole with turkey, sweet potatoes, and vegetables baked in aromatic spices for a nutritious dinner.

# What You'll Need:

→ Meats

01 - 1 lb ground turkey

→ Vegetables

02 - 2 medium sweet potatoes, peeled and diced (about 3 cups)
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 2 cups baby spinach

→ Pantry & Spices

07 - 2 tbsp olive oil
08 - 1 tsp smoked paprika
09 - 1/2 tsp dried thyme
10 - 1/2 tsp dried oregano
11 - 1/2 tsp ground cumin
12 - 1/4 tsp chili powder (optional)
13 - 1/2 tsp salt, or to taste
14 - 1/4 tsp black pepper
15 - 1 cup low-sodium chicken broth

→ Toppings (optional)

16 - 1/2 cup shredded dairy-free cheese or regular cheddar cheese
17 - 2 tbsp chopped fresh parsley

# Directions:

01 - Preheat the 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 diced onion and bell pepper, sauté for 3-4 minutes until softened and fragrant.
03 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
04 - Add ground turkey to the skillet, breaking it up with a wooden spoon. Cook until browned and completely cooked through, approximately 5-6 minutes.
05 - Sprinkle in smoked paprika, thyme, oregano, cumin, chili powder (if using), salt, and black pepper. Stir thoroughly to distribute spices evenly.
06 - Add diced sweet potatoes to the skillet. Pour in chicken broth and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until sweet potatoes begin to soften.
07 - Stir in baby spinach and cook for about 1 minute until just wilted down.
08 - Transfer the entire mixture to the prepared baking dish. Drizzle remaining tablespoon of olive oil over the top.
09 - Sprinkle shredded cheese evenly over the surface if desired.
10 - Cover the baking dish with aluminum foil and bake for 20 minutes to steam and cook the sweet potatoes further.
11 - Remove the foil and continue baking for an additional 10 minutes until sweet potatoes are completely tender and the top is golden brown.
12 - Remove from oven and let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • Everything cooks in one skillet before transferring to the oven, meaning minimal cleanup maximum flavor
  • The sweet potatoes become tender and infused with smoky spices while naturally thickening the sauce
  • It's one of those meals that tastes even better the next day, making lunch prep effortless
02 -
  • I learned the hard way that uneven sweet potato chunks mean some pieces stay crunchy while others turn to mush, so take your time with the knife work
  • Letting the mixture simmer before baking is crucial because it gives the sweet potatoes a head start on tenderizing
  • The resting period might seem unnecessary but it helps the liquids redistribute so you don't end up with a soupy first scoop
03 -
  • Taste the filling before transferring it to the baking dish and adjust the seasoning now, it's much harder to fix once it's baked
  • If the sweet potatoes are still slightly firm after simmering, don't worry because they'll finish cooking in the oven
  • A little pat of butter dotted over the top before that final uncovered bake creates the most gorgeous golden brown spots

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