Ground Turkey Sweet Potato Bake

The first time I made this sweet potato bake, it was actually supposed to be a shepherd's pie. I had ground turkey thawing but absolutely no potatoes in the house. What I did have were these gorgeous orange sweet potatoes from the farmers market, so I decided to just throw everything into one dish and see what happened. The smell of smoked paprika hitting the hot pan made my entire kitchen feel cozy, and when it came out bubbling and golden, I knew this accidental recipe was staying in the rotation forever.

Last winter, my sister came over after a long day at work and I had this baking in the oven. She walked through the door and immediately asked what smelled so incredible. We ate it standing at the counter, straight from the baking dish, while she told me about her day. Thats when I realized this wasnt just a healthy weeknight dinner, it was the kind of comfort food that makes people feel taken care of without any fuss.

Ingredients

• 1 lb ground turkey: Lean protein thats mild enough to let the spices shine but substantial enough to keep you satisfied
• 2 medium sweet potatoes: Peeled and diced into small pieces so they cook through evenly and get tender without mushy spots
• 1 medium yellow onion: Diced small to create a savory base that mellows as it cooks
• 2 cloves garlic: Minced fresh adds that aromatic warmth that makes the whole dish feel inviting
• 1 red bell pepper: Diced for sweetness and color that makes every forkful look beautiful
• 2 cups baby spinach: Added at the end so it wilts just enough to incorporate without disappearing completely
• 2 tbsp olive oil: One for sautéing the aromatics and one to drizzle on top before baking for that golden finish
• 1 tsp smoked paprika: The star of the spice blend, giving depth and that irresistible smoky aroma
• 1/2 tsp dried thyme: Earthy and herbaceous, it grounds the dish and makes it taste like it cooked all day
• 1/2 tsp dried oregano: Classic Mediterranean warmth that pairs beautifully with sweet potatoes
• 1/2 tsp ground cumin: Just enough to add complexity without making it taste like taco meat
• 1/4 tsp chili powder: Optional but adds a gentle warmth that makes every bite interesting
• 1/2 tsp salt: Enhances all the flavors and helps draw out the natural sweetness of the vegetables
• 1/4 tsp black pepper: Freshly cracked adds a little spark and brightens the whole dish
• 1 cup low-sodium chicken broth: Creates a little simmering liquid that helps the sweet potatoes cook through and keeps everything moist
• 1/2 cup shredded cheese: Dairy-free or regular cheddar adds a salty, melty finish that makes it feel indulgent
• 2 tbsp fresh parsley: Chopped and sprinkled on top for a pop of fresh color and bright flavor

Instructions

Get your oven ready:

Preheat to 400°F and grease a 9x13 baking dish with a little oil so nothing sticks later.

Sauté the vegetables:

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

Add the garlic:

Toss in the minced garlic and stir for just 1 minute until fragrant, being careful not to let it brown or it will turn bitter.

Brown the turkey:

Add the ground turkey and break it up with a spoon, cooking for 5-6 minutes until its no longer pink and starting to get some golden edges.

Add all the spices:

Sprinkle in the smoked paprika, thyme, oregano, cumin, chili powder, salt, and pepper, stirring constantly so they toast slightly and become fragrant.

Add the sweet potatoes and broth:

Stir in the diced sweet potatoes and pour in the chicken broth, letting it come to a gentle simmer and cooking for 5-7 minutes until the potatoes start to soften.

Wilt the spinach:

Throw in the baby spinach and stir for about 1 minute until it just collapses but still has some structure.

Transfer to the baking dish:

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

Add the cheese if you want:

Sprinkle the shredded cheese across the top, which will melt into golden pockets of savory goodness.

Bake covered first:

Cover tightly with foil and bake for 20 minutes so everything steams together and the sweet potatoes cook through.

Finish uncovered:

Remove the foil and bake for another 10 minutes until the top is golden and the sweet potatoes are completely tender when pierced with a fork.

Rest and garnish:

Let it sit for 5 minutes so the juices settle, then sprinkle with fresh parsley before serving.

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My friend who claims she hates sweet potatoes tried this dinner and went back for seconds. She couldnt believe how the natural sweetness played with the smoky spices and savory turkey. Now she asks for it every time she comes over.

Making It Your Own

Ive discovered that this recipe is incredibly forgiving. Sometimes I use ground chicken or even extra lean beef depending on whats on sale. Once I made it with butternut squash instead of sweet potatoes and it was just as delicious, though the cooking time needed a few extra minutes.

Perfect Sides

A crisp green salad with a bright vinaigrette cuts through the richness beautifully. Steamed broccoli or roasted green beans also work perfectly if you want something warm and simple on the side.

Meal Prep Magic

This might be the ultimate meal prep recipe because it actually tastes better on day two. The spices have time to mingle and the sweet potatoes absorb all those savory flavors. Portion it into containers for the week and youll look forward to lunch every single day.

• Let it cool completely before refrigerating to prevent condensation from making it soggy
• Reheat with a splash of water or broth to bring back the moisture
• Freeze portions in freezer-safe bags for up to three months

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Theres something so satisfying about a dish that looks like you spent hours on it but comes together in under an hour with mostly pantry staples. This sweet potato bake has become my go-to for busy weeknights when I still want something that feels special.

Recipe FAQs

→ Can I prepare this ahead of time?

Yes, assemble the mixture in the baking dish up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, add 5-10 minutes to the covered baking time since it will be cold.

→ What can I substitute for sweet potatoes?

Butternut squash or regular potatoes work well as alternatives. Both maintain similar cooking times and provide satisfying texture. Adjust seasonings slightly based on your vegetable choice.

→ Is this suitable for freezing?

Absolutely. After baking, let cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through, about 20 minutes.

→ How do I know when the sweet potatoes are tender?

Insert a fork or knife into the sweet potato pieces. They should slide in easily with no resistance. If they still feel firm, continue baking in 5-minute increments until tender.

→ Can I make this spicy?

Certainly. Increase the chili powder to 1 teaspoon or add cayenne pepper to taste. You can also include diced jalapeños with the bell peppers or serve with hot sauce for those who enjoy heat.

→ What sides pair well with this dish?

A crisp green salad with vinaigrette balances the heartiness beautifully. Steamed broccoli, roasted green beans, or roasted Brussels sprouts also complement the flavors nicely.