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Irresistible Ground Turkey Sweet Potato Casserole for Cozy Nights
Flona

Irresistible Ground Turkey Sweet Potato Casserole

This Irresistible Ground Turkey Sweet Potato Casserole layers lean turkey, tender sweet potatoes, and colorful vegetables under a melted cheese topping. It is a cozy, family-friendly dinner that feels comforting yet wholesome enough for busy weeknights.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato base
  • 3 medium sweet potatoes peeled and cut into small cubes
  • 1 tablespoon olive oil for tossing the sweet potatoes
  • salt and black pepper to season the sweet potatoes
For the turkey mixture
  • 1.25 pounds ground turkey lean but not extra-lean
  • 1 small onion diced
  • 1 bell pepper seeded and diced, any color
  • 2 cloves garlic minced
  • 2 cups fresh spinach or chopped kale loosely packed
  • 1 tablespoon olive oil for cooking the turkey
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • salt and black pepper to taste
For assembling the casserole
  • 0.25 cup chicken broth or milk to keep the casserole moist
  • 1.5 cups shredded cheese cheddar, mozzarella, or a blend

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Cutting board and knife
  • Mixing spoon or spatula

Method
 

  1. Prep the oven and dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
  2. Season the sweet potatoes: Add the cubed sweet potatoes to the baking dish. Toss with 1 tablespoon olive oil, a pinch of salt, and black pepper until evenly coated. Spread them into an even layer and set aside.
  3. Brown the ground turkey: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the ground turkey, breaking it apart with a spatula. Season with paprika, dried thyme, salt, and pepper. Cook for 5–7 minutes until the turkey is lightly browned and no longer pink.
  4. Add vegetables: Stir the diced onion and bell pepper into the skillet with the turkey. Cook for 4–5 minutes, until the onion turns translucent and the peppers soften. Add the minced garlic and cook for 30 seconds, stirring constantly so it does not burn.
  5. Fold in greens: Add the spinach or kale to the skillet and cook just until wilted. Taste the mixture and adjust seasoning with more salt and pepper if needed.
  6. Assemble the casserole: Give the sweet potatoes in the baking dish a quick stir. Spoon the turkey and vegetable mixture evenly over the sweet potatoes. Drizzle the broth or milk over the top to keep everything moist.
  7. Add cheese and bake: Sprinkle shredded cheese evenly over the casserole. Bake uncovered for 20–25 minutes, or until the sweet potatoes are fork-tender and the cheese is melted and lightly golden.
  8. Rest and serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh herbs if desired and enjoy warm.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth if needed.
Freezing: The baked casserole can be frozen in portions or in the full dish. Thaw overnight in the refrigerator before reheating.
Make it dairy-free: Omit the cheese or use a dairy-free alternative and replace milk with extra broth.