Ground Turkey Sweet Potato Bake

The first time I made this casserole, it was one of those frantic Tuesday nights where the fridge was practically empty except for random odds and ends. I threw sweet potatoes and ground turkey together with whatever herbs I could find, expecting something edible but not memorable. When my husband took his first bite and actually stopped talking mid-sentence to savor it, I knew this accidental combination was worth writing down.

Last winter, my sister was recovering from surgery and I brought over a pan of this bake. She called me two days later saying she had been eating it for every meal and had already forwarded the recipe to three friends. Theres something about the combination of melted cheese and tender sweet potatoes that feels like a genuine hug on a plate.

Ingredients

• Ground Turkey (lean): I stick with lean turkey to keep this lighter, but it still absorbs all those beautiful herbs and spices
• Sweet Potatoes: Peel and dice them into even, bite-sized pieces so they cook through at the same rate
• Onion and Garlic: These aromatics build the foundation, so dont rush them they need time to soften and release their fragrance
• Red Bell Pepper: Adds sweetness and a pop of color against the orange sweet potatoes
• Baby Spinach: Fold it in at the very end so it just wilts without becoming mushy
• Mozzarella and Parmesan: The mozzarella creates that irresistible melted blanket while Parmesan adds a salty, nutty depth
• Chicken Broth: Low-sodium is crucial here so you can control the salt level yourself
• Olive Oil: Just enough to sauté the vegetables and keep everything from sticking
• Dried Thyme and Oregano: These Mediterranean herbs pair beautifully with sweet potatoes
• Smoked Paprika: This is the secret ingredient that adds a subtle, smoky depth

Instructions

Preheat and Prep:

Get your oven to 400°F and grease a 9x13-inch baking dish with a little olive oil or cooking spray

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat, add diced onion and cook for 2 to 3 minutes until it starts to turn translucent, then stir in garlic for just 30 seconds until fragrant

Brown the Turkey:

Add ground turkey, breaking it up with a wooden spoon, and cook for 5 to 6 minutes until completely browned and no pink remains

Add Vegetables and Spices:

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

Simmer with Broth:

Pour in the chicken broth, bring to a gentle simmer, and cook for 8 to 10 minutes until sweet potatoes are fork-tender but not falling apart

Wilt the Spinach:

Remove from heat and fold in chopped spinach, stirring just until it wilts into the mixture

Assemble and Bake:

Transfer everything to your prepared baking dish, sprinkle mozzarella and Parmesan evenly over the top, and bake for 18 to 20 minutes until the cheese is golden and bubbling

Pin it

This recipe has become my go-to for new parents and anyone recovering from illness. Its the kind of meal that nourishes without being heavy, and something about the combination of flavors just makes people feel cared for.

Make It Your Own

Sometimes I swap in ground chicken or lean beef depending on whats on sale, and honestly, the recipe works beautifully with either. The sweet potato and cheese combination is forgiving enough that you can experiment without ruining the dish.

Pairing Suggestions

A crisp green salad with a vinaigrette cuts through the richness perfectly, and roasted green beans on the side make it feel like a complete Sunday supper even on a weeknight.

Storage and Reheating

This keeps beautifully in the refrigerator for up to four days and freezes well for those busy weeks when you know cooking wont happen. When reheating, add a splash of water and cover with foil to prevent the cheese from drying out.

• Portion into individual containers before freezing for easy lunch prep
• The cheese on top can get dark in the microwave, so reheat at 50% power
• Let frozen portions thaw overnight in the refrigerator for the best texture

Pin it

There's something deeply satisfying about a recipe that comes together simply but tastes like it took hours to perfect. This sweet potato bake has earned its permanent spot in my regular rotation.

Recipe FAQs

→ Can I prepare this casserole ahead of time?

Yes, assemble the entire casserole up to 24 hours in advance and refrigerate. Add 5-10 minutes to the baking time if cooking from cold. You can also freeze the unbaked casserole for up to 3 months.

→ What vegetables work well in this dish?

Beyond the listed vegetables, you can add zucchini, carrots, celery, or mushrooms. Diced butternut squash makes an excellent substitute for sweet potatoes if desired.

→ How do I know when the sweet potatoes are tender?

Pierce a sweet potato cube with a fork or knife. It should slide in easily with little resistance. The potatoes should still hold their shape, not be mushy or falling apart.

→ Can I make this dairy-free?

Use dairy-free cheese alternatives or omit the cheese entirely. For added flavor without dairy, consider a sprinkle of nutritional yeast or extra herbs before serving.

→ What side dishes pair well with this bake?

A crisp green salad with vinaigrette balances the hearty casserole beautifully. Steamed green beans, roasted broccoli, or crusty gluten-free bread also complement the meal nicely.

→ How should I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or cover the dish with foil and warm in a 350°F oven until heated through.