Healthy Ground Turkey Sweet Potato Bake
A one-pan casserole with seasoned ground turkey, roasted sweet potatoes, and a hint of smokiness that even picky eaters devour.
Equipment
- Large Oven-Safe Skillet
- Microwave-safe bowl
- Wooden Spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 1/2 lbs ground turkey (93/7)
- 2 large sweet potatoes (about 2 lbs), peeled and cubed into 1/2-inch cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp chili powder (optional)
- 1/2 tsp dried oregano
- 1 cup low-sodium chicken broth (or vegetable broth)
- Salt and pepper, to taste
- 3/4 cup shredded sharp cheddar (optional)
- Fresh parsley, for garnish
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Place peeled and cubed sweet potatoes in a microwave-safe bowl with 2 tbsp water. Cover and microwave on high for 5 minutes until just fork-tender. Drain and set aside.
- Heat 1 tbsp olive oil in an oven-safe skillet over medium heat. Add diced onion and cook 3-4 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- Add ground turkey to the skillet, breaking it up. Cook 4-5 minutes until no longer pink (some pink spots are fine — it will finish in the oven).
- Stir in smoked paprika, cumin, chili powder (if using), oregano, and a pinch of salt and pepper. Cook 1 minute. Add tomato paste and stir for another minute until darkened and fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom. Gently fold in the par-cooked sweet potatoes until well combined. Taste broth and adjust seasoning — it should be bold.
- If using an oven-safe skillet, transfer it directly to the oven. Otherwise, pour mixture into a greased 9x13 baking dish. Bake uncovered for 20 minutes. If using cheese, sprinkle on top and bake 5-7 more minutes until melted and bubbly. Total bake time about 25-27 minutes.
- Let rest 5 minutes out of the oven. Sprinkle with fresh parsley and serve straight from the skillet or dish.
Notes
Storage: Keep in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat in the microwave or oven at 350°F for best texture.
Key tips: Don’t skip par-cooking the sweet potatoes — it ensures they finish at the same time as the turkey. Add a tiny pinch of cinnamon to the sweet potatoes before baking to enhance natural sweetness without tasting like dessert. For a dairy-free version, omit cheese and finish with a drizzle of olive oil.