If you and I were chatting at my kitchen counter right now, I would be pushing a spoon your way and saying just try a bite while it is still bubbling. This Ground Turkey Sweet Potato Bake is the sort of weeknight saver I leaned on after a long day when the sweet potatoes were rolling around the fruit bowl giving me the side eye. I made a pan of this once while my neighbor popped in to return a dish, and she left with a container before it even cooled. True story. Also, my dog parks himself two feet from the oven like a tiny security guard every single time, which is awkward and adorable.
It is hearty without feeling heavy, cozy but not sleepy, and it smells like someone far more organized than me made dinner. But actually, I find it works better if I do a quick seasoning on the turkey before browning, so there is that tiny plan ahead moment. Worth it.
Why you will love this, or at least like it a lot
I make this when the evening is a bit chaotic and I want dinner that behaves itself. My family goes a little wild for the crispy sweet potato edges and the saucy turkey in the middle. It is that nice sweet and savory thing with a little paprika warmth. And if I forgot to thaw chicken, well, ground turkey is usually waiting in the freezer like a champ.
When I am feeling slightly fancy I add a handful of spinach at the end and pretend I planned it. When I am grumpy, I dump everything in one pan and let the oven fix my mood. There used to be a problem of watery bakes, but I learned to brown the turkey properly first and now it is sorted. Mostly. Sometimes I get impatient and it steams, then I mutter at myself and crank the heat.
What you need, plus a few lazy swaps
- 450 g ground turkey, about 1 pound
- 2 medium sweet potatoes, peeled and cut into 1.5 cm cubes, about 4 cups (some days I leave the skin on and call it rustic)
- 1 yellow onion, diced
- 1 red bell pepper, diced (green works fine if that is what you have)
- 2 cloves garlic, minced, or a teaspoon of garlic powder in a pinch
- 1 teaspoon smoked paprika, plus a pinch for luck
- 1 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 0.5 to 1 teaspoon kosher salt, to taste
- Black pepper, several turns
- 0.25 teaspoon chili flakes, optional
- 2 tablespoons olive oil, divided (a knob of butter is lovely too)
- 0.5 cup low sodium chicken broth, about 120 ml (water works in a pinch, just adjust salt)
- 0.25 cup shredded cheese, optional, cheddar or Monterey Jack or whatever is loitering in the fridge
- A handful of baby spinach, optional
- Fresh cilantro or parsley for serving, optional
- Lime wedges, optional, but bright and cheery
My grandmother always insisted on a specific paprika brand, but honestly any decent smoked paprika works fine. If you only have Italian seasoning, toss that in and carry on. I sometimes use white potato instead of sweet if I am in a hurry, it cooks a touch faster.
How I throw it together most nights
- Heat the oven to 400 F or 200 C. I do this first so I do not forget later, which I have absolutely done.
- Season the turkey in a bowl with 0.5 teaspoon salt, paprika, cumin, oregano, and pepper. Stir it around. It will look a bit clumpy, do not worry.
- Warm 1 tablespoon olive oil in a large oven safe skillet over medium high. Add the turkey and spread it out. Let it sit for a minute or two so it browns, this is where the flavor shows up. Break it apart and cook until the pink is gone and there are toasty bits, 5 to 7 minutes. This is where I usually sneak a taste.
- Push the turkey to one side, add the remaining oil, onion, and bell pepper. Cook until the onion is translucent, about 3 minutes. Stir in the garlic for 30 seconds until fragrant.
- Add the sweet potatoes and the broth. Scrape up any brown bits form the pan bottom with a wooden spoon. It will look a tad soupy, and that is fine, the oven will take care of it.
- Flatten the mixture a little so the sweet potatoes get some top exposure. If using chili flakes, sprinkle them now.
- Transfer to the oven and bake uncovered for 25 to 30 minutes, stirring once around the 15 minute mark so everything gets a turn on top. Do not worry if it looks a bit weird at this stage, it always does right before it gets gorgeous.
- Check a sweet potato cube. If a knife slides in easily, you are golden. If not, give it another 5 minutes.
- Stir in the spinach until just wilted, about 30 seconds. Sprinkle cheese over the top and pop back in for 2 minutes to melt, or leave it off if you are feeling virtuous.
- Finish with fresh herbs and a squeeze of lime. Taste and adjust salt. Serve hot and try not to burn your tongue, speaking to myself here.
Little notes I learned the hard way
- Cut the sweet potatoes evenly, or as close as your patience allows. Tiny dice goes soft sooner, chunky dice stays firmer longer.
- If the pan seems dry before baking, add a splash more broth. Dry turkey plus dry pan equals not great leftovers.
- I used to peel the sweet potatoes religiously, but the skin is actually lovely. Rinse well and go for it.
- If you want extra browning on top, broil for 1 minute at the end. Watch it, it goes fast.
- Properly browned meat really matters. This guide from Serious Eats on browning is so helpful: how to brown ground meat.
Variations I have tried, with one flop
- Tex Mex leaning: add a teaspoon of chili powder, some corn, and black beans. Top with cilantro and lime. My crew cheers.
- Mediterranean mood: swap cumin for coriander, add cherry tomatoes and olives, finish with feta. Very nice cold the next day, I think it tastes better then.
- Herby cozy: thyme and rosemary, splash of cream at the end. Feels like a sweater in a dish.
- The flop: I tried adding zucchini to stretch it, but it got watery and a bit sad. On second thought, if you pre roast the zucchini it might be fine, but I have not nailed it yet.
Gear I swear by, plus a workaround
- Large oven safe skillet, about 30 cm or 12 inch. Cast iron makes dreamy edges. I call it essential, but if you do not have one, brown in a regular pan and bake in a casserole dish.
- Wooden spoon for scraping those tasty bits.
- Good knife for even cubes, or a bench scraper if you like scooping like a pro.
Quick digression that does not really fit anywhere, I bought my skillet secondhand and I swear it made me a better cook overnight. Probably a placebo, but still.
How to stash leftovers without losing flavor
Cool completely, then pack into airtight containers. Fridge for 3 to 4 days. Reheat gently on the stove with a splash of water or broth to wake it up, or microwave in 60 second bursts. Freezer friendly for up to 2 months, though the sweet potatoes soften a touch. Honestly, in my house it never lasts more than a day.
If you care about temps, ground turkey should hit 165 F in the center. The USDA has the full chart here: safe minimum internal temperatures.
Ways to serve it that feel a bit special
- Over a handful of baby arugula with a dollop of Greek yogurt.
- With warm tortillas and hot sauce for build your own bowls. Family tradition on Fridays at our place.
- Next day breakfast with a fried egg on top, yes please.
Pro tips I earned by slightly messing up
- I once tried rushing the browning step and regretted it because the bake tasted flat. Leave it alone for a minute to get that sear.
- I salted at the very end once and it never tasted quite right. Season the turkey at the start, then adjust after baking.
- Too much broth turns it stewy. Start with half a cup, you can always add more later.
- If you do not want to babysit, do not stir midway. But know the top will crisp more than the bottom, which is not a bad thing.
Questions I get about this bake
Can I use ground chicken instead of turkey
Yep, totally fine. It is a bit leaner tasting so a splash of olive oil at the end helps.
Do I have to peel the sweet potatoes
Nope. I used to, then I stopped. Wash well and you are good. The skin gives a little texture which I like.
What if I do not have an oven safe skillet
Brown everything in a normal pan, then transfer to an eight inch by ten inch baking dish. It will work just fine. The edges might not crisp as much, but that is life.
How spicy is this
Mellow, unless you add chili flakes. Start small and add more at the table. My kids think it is chill as is.
Can I meal prep this
Yes, and it reheats nicely. If you plan to reheat later, underbake by a couple of minutes so it finishes perfectly when you warm it up. The Kitchn has a handy primer on roasting sweet potatoes if you want texture tips: how to roast sweet potatoes.
Why is my turkey gray instead of browned
Pan was crowded or heat was too low. Work in batches if needed and let it sit before stirring. Pat the turkey dry if it looks wet out of the package.
That is the whole Ground Turkey Sweet Potato Bake story from my slightly messy kitchen to yours. If you make it, send me a pic, or just tell me if you added something wild. I am nosey like that, in the friendly way.
Ingredients
- 1 lb (450 g) lean ground turkey
- 2 medium sweet potatoes (about 1 lb / 450 g), peeled and diced into ½-inch cubes
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced (optional)
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
-
1Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and a pinch of pepper. Spread on a baking sheet in a single layer and roast for 20 minutes, until just tender and beginning to brown.
-
2While sweet potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and red bell pepper and sauté 4–5 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.
-
3Add the ground turkey to the skillet, breaking it up with a spoon. Season with smoked paprika, ground cumin, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook 6–8 minutes until the turkey is cooked through and no longer pink.
-
4Reduce oven temperature to 375°F (190°C). In a 9x13-inch baking dish, combine the roasted sweet potatoes and cooked turkey mixture, stirring gently to distribute evenly. Sprinkle the shredded cheddar cheese evenly over the top.
-
5Bake the assembled dish at 375°F (190°C) for 20–25 minutes, until the cheese is melted and bubbly. Remove from oven, let rest 5 minutes, garnish with chopped parsley, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!