Ground Turkey Sweet Potato Bake

The first time I made this sweet potato bake, I was trying to use up random ingredients from my fridge and ended up with something my family now requests weekly. The way the smoked paprika mingles with the natural sweetness of the potatoes creates this incredible aroma that fills the entire kitchen. My roommate actually came home early from work because she smelled it through the front door.

Last winter I brought this to a potluck and watched three different people ask for the recipe before they even finished their first serving. It is one of those rare dishes that feels like comfort food but leaves you feeling energized instead of heavy.

Ingredients

• 1 lb ground turkey: Lean and mild, this absorbs all the spices beautifully while providing substantial protein that keeps you satisfied for hours
• 2 medium sweet potatoes: Peel and dice these into even cubes about 1/2 inch thick so they cook through at the same rate as everything else
• 1 medium yellow onion: Dicing this small helps it disappear into the background, adding sweetness without overwhelming texture
• 2 cloves garlic: Minced fresh garlic makes a huge difference here, so avoid the jarred stuff if you can
• 1 red bell pepper: This adds little pockets of sweetness and color that make the final dish look as good as it tastes
• 2 cups baby spinach: The spinach wilts down into the mixture, adding nutrition without any bitter flavor
• 2 tbsp olive oil: One tablespoon for cooking the aromatics and another for drizzling on top before baking creates the best texture
• 1 tsp smoked paprika: This is the secret ingredient that gives the whole dish a subtle smoky depth
• 1/2 tsp dried thyme: Earthy and slightly floral, thyme pairs perfectly with both turkey and sweet potatoes
• 1/2 tsp dried oregano: Adds that classic herbaceous background note that makes everything taste homemade
• 1/2 tsp ground cumin: Just enough to add warmth without making the dish taste like taco meat
• 1/4 tsp chili powder: Optional, but a tiny bit of heat helps balance the sweetness of the potatoes
• 1/2 tsp salt: Enhances all the other flavors without making this taste salty
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference in the overall depth
• 1 cup low-sodium chicken broth: This creates steam while baking, helping the sweet potatoes cook through evenly
• 1/2 cup shredded cheese: Completely optional, but a little sprinkle on top creates this gorgeous golden crust
• 2 tbsp chopped fresh parsley: Adds a bright pop of color and fresh flavor right before serving

Instructions

Get your oven ready:

Preheat to 400°F and give a 9x13-inch baking dish a quick coating of oil or cooking spray

Sauté the vegetables:

Heat 1 tablespoon olive oil in a large skillet over medium heat, then cook the diced onion and bell pepper for 3-4 minutes until they start to soften and smell sweet

Add the garlic:

Throw in the minced garlic and stir constantly for just 1 minute until it becomes fragrant, being careful not to let it brown

Brown the turkey:

Add the ground turkey and break it up with your spoon, letting it cook until completely browned and no pink remains, about 5-6 minutes

Add the spices:

Sprinkle in the smoked paprika, thyme, oregano, cumin, chili powder if using, salt, and pepper, then stir everything together until the turkey is evenly coated

Simmer with sweet potatoes:

Add the diced sweet potatoes and chicken broth, bring to a gentle simmer, and cook for 5-7 minutes until the potatoes start to soften

Wilt the spinach:

Stir in the baby spinach and watch it collapse into the mixture, which only takes about 1 minute

Transfer to baking dish:

Pour everything into your prepared baking dish and drizzle the remaining tablespoon of olive oil over the top

Add cheese if desired:

Sprinkle shredded cheese across the surface if you want that golden, bubbly topping

Bake covered:

Cover tightly with foil and bake for 20 minutes to steam everything together

Finish uncovered:

Remove the foil and bake for another 10 minutes until the sweet potatoes are completely tender and the top is golden

Rest and garnish:

Let the dish sit for 5 minutes before serving, then sprinkle with fresh parsley for a bright finish

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This recipe became my go-to when I started meal prepping because it actually tastes better the next day, giving the spices time to meld together. Now I make double batches just to ensure there are leftovers for lunch.

Making It Your Own

Sometimes I swap in ground chicken or even cooked lentils for a vegetarian version that still feels hearty and satisfying. The beauty of this dish is how adaptable it is while still remaining delicious every single time.

Serving Suggestions

A crisp green salad with a tangy vinaigrette cuts through the richness beautifully, while steamed broccoli adds another layer of nutrition without competing with the main flavors.

Storage and Reheating

This keeps beautifully in the refrigerator for up to three days and reheats in the microwave without losing texture. I actually prefer reheated portions because the flavors have had time to develop even more.

• Store in individual containers for easy grab and go lunches
• Add a splash of broth when reheating if it seems slightly dry
• The cheese topping stays surprisingly crispy even after reheating

Save

There is something so satisfying about a recipe that comes together easily but tastes like it took all day to make. This sweet potato bake has become one of those meals I turn to when I want to feed people something nourishing without spending hours in the kitchen.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the mixture up to 24 hours in advance and refrigerate. When ready to serve, bake as directed, adding an extra 5-10 minutes if cooking from cold.

→ What vegetables work best as substitutes?

Butternut squash or regular potatoes can replace sweet potatoes. Kale or Swiss chard work well instead of spinach, and you can add zucchini or carrots for more variety.

→ How do I store leftovers?

Store cooled portions in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or oven at 350°F until warmed through.

→ Can I freeze this casserole?

Yes, freeze before baking or after cooling completely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers after cooking for easy grab-and-go lunches throughout the week. The flavors actually improve after sitting for a day or two.

→ What spices can I adjust for different flavor profiles?

Add curry powder and turmeric for Indian-inspired flavors, or try Italian herbs like basil and rosemary. Increase chili powder or add cayenne for more heat.