Ground Turkey Sweet Potato Bake

ByMadison Rae
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SPREAD LOVE

why make this recipe

Ground Turkey Sweet Potato Bake is a nutritious and hearty dish that brings warmth to your table. It’s easy to prepare and packed with flavors from the ground turkey and sweet potatoes. This recipe is perfect for busy weeknights when you want something healthy and satisfying without spending hours in the kitchen. Plus, it’s a great way to get your family to eat more veggies!

how to make Ground Turkey Sweet Potato Bake

Ingredients

  • 1 lb ground turkey
  • 2 large sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 1 cup shredded mozzarella or cheddar cheese
  • Fresh parsley or cilantro, chopped, for garnish (optional)

Directions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.

  2. Cook the Ground Turkey: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the ground turkey to the skillet, breaking it up with a spoon, and cook until browned, about 5-6 minutes. Drain any excess fat if necessary.

  3. Add the Vegetables and Seasonings: Stir in the minced garlic, diced bell pepper, sweet potatoes, smoked paprika, cumin, thyme, salt, and pepper. Cook for an additional 3-5 minutes until the spices are fragrant and the veggies are lightly softened.

  4. Assemble and Bake: Transfer the turkey and vegetable mixture to the prepared baking dish. Cover with foil and bake for 25 minutes, or until the sweet potatoes are tender.

  5. Add Cheese and Finish Baking: Remove the foil, sprinkle the shredded cheese evenly over the top, and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

  6. Serve: Garnish with fresh parsley or cilantro if desired. Serve hot and enjoy!

how to serve Ground Turkey Sweet Potato Bake

This dish can be served as a main course. Pair it with a fresh salad or some steamed vegetables for a complete meal. It’s also great for leftovers, making it a perfect option for meal prep.

how to store Ground Turkey Sweet Potato Bake

To store leftovers, let the bake cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Just be sure to thaw it in the refrigerator before reheating.

tips to make Ground Turkey Sweet Potato Bake

  • If you like a little heat, consider adding some chopped jalapeños or a pinch of cayenne pepper.
  • For extra flavor, you can add a sprinkle of cheese to the mixture before baking.
  • Make sure the sweet potatoes are cut into uniform pieces for even cooking.

variation

You can swap the ground turkey for ground chicken or beef if you prefer. You can also use different vegetables like zucchini or corn to add variety to the dish.

FAQs

  1. Can I use frozen sweet potatoes?
    Yes, you can use frozen sweet potatoes. Just make sure to adjust the cooking time as needed.

  2. Is this recipe gluten-free?
    Yes, all the ingredients in this recipe are gluten-free, making it suitable for anyone with gluten sensitivities.

  3. Can I make this ahead of time?
    Absolutely! You can prepare the dish ahead of time, cover it, and bake it when you’re ready to serve.

Print
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Ground Turkey Sweet Potato Bake

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A nutritious and hearty dish that features ground turkey and sweet potatoes, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground turkey
  • 2 large sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 1 cup shredded mozzarella or cheddar cheese
  • Fresh parsley or cilantro, chopped, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the ground turkey to the skillet, breaking it up with a spoon, and cook until browned, about 5-6 minutes. Drain any excess fat if necessary.
  3. Stir in the minced garlic, diced bell pepper, sweet potatoes, smoked paprika, cumin, thyme, salt, and pepper. Cook for an additional 3-5 minutes until the spices are fragrant and the veggies are lightly softened.
  4. Transfer the turkey and vegetable mixture to the prepared baking dish. Cover with foil and bake for 25 minutes, or until the sweet potatoes are tender.
  5. Remove the foil, sprinkle the shredded cheese evenly over the top, and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  6. Garnish with fresh parsley or cilantro if desired. Serve hot and enjoy!

Notes

This bake is great for leftovers and suitable for meal prep. For extra heat, consider adding jalapeños or cayenne pepper.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 6g
  • Sodium: 410mg
  • Fat: 16g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 80mg

Keywords: ground turkey, sweet potato, bake, healthy dinner, meal prep

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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