Ground Turkey Sweet Potato Bake

ByMadison Rae
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Why Make This Recipe

Ground Turkey Sweet Potato Bake is not just a delicious meal; it’s also healthy and easy to prepare. This dish is packed with lean protein from the ground turkey and wholesome vitamins from the sweet potatoes and zucchini. Whether you’re looking for a hearty family dinner or a meal prep option for the week, this bake has you covered. It is a one-dish wonder that combines flavor, nutrition, and convenience.

How to Make Ground Turkey Sweet Potato Bake

Ingredients:

  • 1 pound ground turkey
  • 2 medium sweet potatoes, peeled and diced
  • 1 medium zucchini, diced
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh herbs (optional, for garnish)

Directions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat olive oil over medium heat. Add the ground turkey and cook until browned, about 5-7 minutes. Season with garlic powder, onion powder, salt, and pepper.
  3. In a large baking dish, combine the cooked turkey, diced sweet potatoes, and zucchini. Mix well.
  4. Top with shredded cheese.
  5. Bake in the preheated oven for 25-30 minutes or until the sweet potatoes are tender and the cheese is bubbly.
  6. Serve hot, garnished with fresh herbs if desired.

How to Serve Ground Turkey Sweet Potato Bake

Serve this dish straight from the oven for a comforting meal. It pairs well with a simple green salad or some roasted vegetables. You can also serve it as a hearty lunch or dinner, keeping leftovers in mind for the next day.

How to Store Ground Turkey Sweet Potato Bake

To store leftovers, let the dish cool completely. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 4 days. You can also freeze it for more extended storage—just make sure to use a freezer-safe container.

Tips to Make Ground Turkey Sweet Potato Bake

  • For extra flavor, consider adding spices like paprika or cumin.
  • To save time, you can use pre-diced sweet potatoes and zucchini.
  • If you prefer a spicy kick, add some chili powder or sliced jalapeños.

Variation

If you want to change things up, consider using ground beef or chicken instead of turkey. You can also mix in other vegetables like bell peppers or carrots. For a cheese-free option, skip the cheese or use a dairy-free alternative.

FAQs

Can I use frozen sweet potatoes?
Yes, you can use frozen diced sweet potatoes. Just adjust the baking time as needed, since frozen vegetables may take longer to cook through.

Is this dish gluten-free?
Yes, Ground Turkey Sweet Potato Bake is naturally gluten-free, making it a great option for those with gluten sensitivities.

Can I meal prep this dish?
Absolutely! This bake is perfect for meal prep. Divide it into servings and store them in meal prep containers for easy lunches or dinners throughout the week.

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Ground Turkey Sweet Potato Bake

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A healthy and easy one-dish meal packed with lean protein and wholesome vitamins from ground turkey, sweet potatoes, and zucchini.

Ingredients

Scale
  • 1 pound ground turkey
  • 2 medium sweet potatoes, peeled and diced
  • 1 medium zucchini, diced
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh herbs (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat olive oil over medium heat. Add the ground turkey and cook until browned, about 5-7 minutes. Season with garlic powder, onion powder, salt, and pepper.
  3. In a large baking dish, combine the cooked turkey, diced sweet potatoes, and zucchini. Mix well.
  4. Top with shredded cheese.
  5. Bake in the preheated oven for 25-30 minutes or until the sweet potatoes are tender and the cheese is bubbly.
  6. Serve hot, garnished with fresh herbs if desired.

Notes

For extra flavor, consider adding spices like paprika or cumin. You can also use pre-diced vegetables to save time.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 10g
  • Sodium: 480mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 60mg

Keywords: Ground Turkey, Sweet Potato, Healthy Bake, One-Dish Meal, Gluten-Free

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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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