Ground Turkey Sweet Potato Casserole

There was this Tuesday evening when I stared blankly at my freezer trying to figure out dinner. My friend Sarah had dropped off some ground turkey from her bulk shopping trip, and honestly, I had zero ideas beyond burgers. That sweet potato sitting on my counter caught my eye, and suddenly I was throwing everything into one dish like some sort of kitchen experiment.

Last winter, my brother came over after a rough week at work. I pulled this bubbling casserole out of the oven, and he literally stopped mid sentence when he smelled the smoked paprika hitting the hot cheese. We ate standing up in the kitchen because neither of us wanted to wait for plates.

Ingredients

• 1 ½ lbs (680 g) ground turkey (lean): Lean ground turkey keeps this bake light while still providing enough fat to cook the vegetables properly. I learned the hard way that extra lean version can dry out, so do not go below 93 percent lean
• 2 large sweet potatoes, peeled and diced: Dicing them into ½ inch cubes helps them cook through evenly. Once I cut them too big and they were still crunchy while the cheese was burning on top
• 1 large onion, diced: Yellow onions work beautifully here, becoming sweet and mellow as they cook down with the turkey
• 2 cloves garlic, minced: Fresh garlic makes all the difference. Add it right after the onion starts softening so it does not burn and turn bitter
• 1 red bell pepper, diced: This adds such lovely color and a subtle sweetness that plays nicely with the smoked paprika
• 2 cups (120 g) baby spinach, chopped: The spinach wilts down so much you can easily add more. It brings a fresh element that cuts through the rich cheese topping
• 1 cup (115 g) shredded mozzarella cheese: Low moisture mozzarella melts beautifully without making the dish too greasy
• ½ cup (60 g) grated Parmesan cheese: The salty, nutty flavor of Parmesan on top creates this incredible crust that everyone fights over
• ½ cup (120 ml) low sodium chicken broth: This creates steam in the oven to help finish cooking the sweet potatoes. Low sodium is crucial because the cheese and seasonings add plenty of salt already
• 2 tbsp olive oil: Extra virgin olive oil adds a nice fruitiness, but regular works fine too
• 1 tsp dried thyme: Thyme pairs so naturally with both turkey and sweet potatoes, tying everything together
• 1 tsp dried oregano: This gives the dish that familiar comforting flavor profile we all recognize from casseroles
• ½ tsp smoked paprika: The smokiness is the secret ingredient that makes this taste like it cooked all day
• ½ tsp ground black pepper: Freshly cracked pepper makes a noticeable difference here
• 1 tsp salt (or to taste): Start with one teaspoon and adjust after cooking. The cheese adds saltiness too

Instructions

Get your oven ready:

Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish with a little oil or cooking spray. Do this first so you are not scrambling once everything is cooked

Start the aromatics:

Heat the olive oil in a large skillet over medium heat. Toss in the diced onion and cook for about 2 to 3 minutes until it starts turning translucent and smells amazing

Add the garlic:

Throw in the minced garlic and stir constantly for just 30 seconds. You want it fragrant, not brown and bitter

Brown the turkey:

Add the ground turkey to the skillet, breaking it up with your spoon as it cooks. Let it go for 5 to 6 minutes until browned and no pink remains

Build the flavor base:

Mix in the red bell pepper, diced sweet potatoes, thyme, oregano, smoked paprika, salt, and pepper. Let everything cook together for about 5 minutes, stirring occasionally to prevent sticking

Create some steam:

Pour in the chicken broth and bring it to a gentle simmer. Cover and cook for 8 to 10 minutes until the sweet potatoes are just tender when pierced with a fork

Add the greens:

Remove the skillet from heat and fold in the chopped spinach. The residual heat will wilt it perfectly in about a minute

Assemble the bake:

Transfer the entire mixture into your prepared baking dish. Spread it evenly then sprinkle both cheeses across the top in a nice layer

Get that golden top:

Bake for 18 to 20 minutes until the cheese is melted and bubbly with golden brown spots. The whole kitchen should smell incredible by now

Let it rest:

This is the hardest part but wait 5 minutes before serving. It lets the cheese set slightly so you get nice portions instead of a messy scoop

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My mom called me while I was making this once, and I was so distracted by the amazing smells coming from my skillet that I kept losing track of our conversation. She finally asked what on earth I was cooking that sounded better than her famous lasagna.

Making It Ahead

I have learned you can assemble this entire bake up to 24 hours ahead and keep it covered in the refrigerator. Just add about 5 extra minutes to the baking time if it goes in cold. The flavors actually meld together beautifully overnight.

Cheese Variations

Sometimes I swap half the mozzarella for sharp cheddar when I want a bolder flavor. A little goat cheese crumbled on top instead of Parmesan creates this tangy finish that cuts through the sweetness of the potatoes.

Serving Ideas

A simple arugula salad with lemon vinaigrette balances the richness perfectly. Some crusty bread to sop up the juices never hurts either.

• Try a dollop of Greek yogurt on top instead of sour cream for extra protein
• Fresh herbs like parsley or basil added right before serving brighten everything up
• A side of roasted green beans makes this feel like a proper Sunday dinner

Pin Recipe

Hope this becomes one of those recipes you turn to without even thinking, the kind that feels like an old friend in your kitchen.

Recipe FAQs

→ Can I use different types of cheese?

Yes, you can substitute the cheeses. Try a mix of mozzarella and sharp cheddar for extra flavor, or use provolone for a milder taste. The cheese helps create that golden, bubbly top layer that makes this dish so appealing.

→ What's the best way to dice sweet potatoes?

Cut sweet potatoes into uniform ½-inch cubes for even cooking. This size ensures they become tender at the same time as the other vegetables without becoming mushy. Larger pieces may remain undercooked while smaller ones could overcook.

→ How can I make this spicier?

Add a pinch of red pepper flakes or cayenne when cooking the turkey mixture. You can also increase the smoked paprika for more depth of flavor. Start with a small amount and taste as you go to avoid making it too hot.

→ Can this be made ahead of time?

Yes, prepare the casserole up to step 7, then cover and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature for 30 minutes, then bake as directed, adding 5-10 extra minutes if it's still cold.

→ What sides pair well with this dish?

Serve with a fresh green salad for a complete meal. The crispness of the salad balances the richness of the casserole. You could also add crusty bread or serve over brown rice for extra heartiness.

→ Is this suitable for meal prep?

Absolutely! This casserole reheats well and maintains its texture. Portion into individual containers and refrigerate for up to 4 days or freeze for up to 2 months. It's perfect for healthy lunches throughout the week.