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Ground Turkey Sweet Potato Bake Recipe
Ash Tyrrell

Ground Turkey Sweet Potato Bake Recipe

I recently made this Ground Turkey Sweet Potato Bake, and I have to tell you—it quickly became a favorite in my kitchen. The combination of lean turkey, sweet potatoes, and warm spices makes it comforting yet healthy.
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Prep Time 15 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound ground turkey – I prefer lean turkey; it keeps the dish light but still hearty.
  • 2 medium sweet potatoes – peeled and diced; they add natural sweetness and creaminess.
  • 1 small onion – finely chopped; I always use yellow onion for its subtle sweetness.
  • 2 cloves garlic – minced; fresh garlic is a must for flavor depth.
  • 1 cup spinach – chopped; fresh works best as frozen can release too much water.
  • 1 teaspoon paprika – adds a gentle smokiness.
  • 1/2 teaspoon cumin – complements the turkey without overpowering.
  • 1/2 teaspoon salt – adjust to taste; I prefer a little less and season later if needed.
  • 1/4 teaspoon black pepper – freshly ground enhances the overall flavor.
  • 1/2 cup shredded cheese – I grate mine fresh for the best melt and taste.
  • 1/4 cup chicken or vegetable broth – keeps the bake moist while cooking.
  • 1 tablespoon olive oil – for sautéing the onion and garlic.

Method
 

  1. Start by washing, peeling, and dicing the sweet potatoes into small cubes. Chop the onion, garlic, and spinach. Having everything ready makes cooking much smoother, and you won’t feel rushed.
  2. Heat olive oil in a skillet over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spatula. Season with salt, pepper, paprika, and cumin while cooking to let the flavors fully develop.
  3. Add the onion and garlic to the skillet and cook until fragrant and soft. Stir in the spinach and cook for another minute. This ensures your vegetables stay tender but still vibrant.
  4. In a greased baking dish, layer the cooked turkey and vegetable mixture. Spread the diced sweet potatoes evenly over the top. Pour the broth lightly to keep the bake moist during cooking.
  5. Preheat the oven to 375°F (190°C) and bake for 30–35 minutes until the sweet potatoes are tender and slightly caramelized. Sprinkle shredded cheese on top during the last 5 minutes if desired.
  6. Let the bake cool slightly before slicing. This allows it to set, making it easier to serve. I love seeing the layers and the cheesy top golden-brown.

Notes

  • I always dice the sweet potatoes small; it helps them cook evenly.
  • For more flavor, I sometimes sauté the sweet potatoes briefly before baking.
  • Adding a splash of broth while baking keeps everything moist.
  • Freshly grated cheese melts better and adds a creamier texture.
  • I like to sprinkle fresh parsley or green onions before serving for color and freshness.