Ground turkey and sweet potato bake, a healthy and flavorful dish

Ground Turkey Sweet Potato Bake

ByOlivia Carter
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Why Make This Recipe

This Ground Turkey Sweet Potato Bake is a wonderful choice for a healthy, comforting meal. With ground turkey as a lean protein source and sweet potatoes packed with vitamins, this dish offers a delightful balance of flavors while being nutritious. It’s easy to make and perfect for busy weeknights. Plus, it can feed a whole family, making it a great option for gatherings or meal prep.

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 bake is delicious on its own but can also be served with a green salad to add freshness. For a heartier meal, pair it with some crusty bread. The cheesy topping makes it appealing to both kids and adults, ensuring everyone will enjoy it!

How to Store Ground Turkey Sweet Potato Bake

If you have leftovers, let the bake cool completely. Store it in an airtight container in the fridge for up to 3 days. You can also freeze it in a freezer-safe container for up to a month. To reheat, simply thaw in the fridge overnight and heat in the oven or microwave until warmed through.

Tips to Make Ground Turkey Sweet Potato Bake

  • You can add more veggies like spinach or zucchini if you want to boost the nutrients.
  • For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
  • Make sure not to overcook the sweet potatoes in the skillet; they should be slightly firm as they will cook more in the oven.

Variation

For a different flavor, you can substitute ground turkey with ground chicken or beef. You can also switch sweet potatoes for regular potatoes or even cauliflower for a lower-carb option.

FAQs

  1. Can I use canned sweet potatoes?

    • Yes, you can use canned sweet potatoes, but reduce the baking time since they are already cooked.

  2. Can I make this recipe ahead of time?

    • Absolutely! You can prepare the dish up to the baking stage, cover it, and store it in the refrigerator for up to a day before baking.

  3. Is this recipe gluten-free?

    • Yes, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
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Ground Turkey Sweet Potato Bake

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Diet: Gluten-Free
Print Recipe

Description

A healthy and comforting bake featuring ground turkey and sweet potatoes, perfect for busy weeknights.

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)

Instructions

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

Notes

Can be served with a green salad or crusty bread. Leftovers can be stored in the fridge for up to 3 days or frozen for a month.

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

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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