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Ground Turkey Sweet Potato Bake Recipe

A wholesome, savory Mediterranean comfort food casserole featuring seasoned lean ground turkey, caramelized sweet potatoes, and a bubbly mozzarella and feta cheese topping.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 5
Calories: 380
Ingredients Method Notes

Ingredients
  

  • - 1 lb lean ground turkey 90/10 or 93/7
  • - 2 medium sweet potatoes peeled and cut into 1/2-inch cubes
  • - 1 small yellow onion finely chopped
  • - 3 cloves fresh garlic minced
  • - 2 tbsp extra virgin olive oil divided
  • - 1 tsp smoked paprika
  • - 1 tsp dried oregano or Italian seasoning
  • - 1/2 tsp garlic powder
  • - 1/2 tsp kosher salt
  • - 1/4 tsp freshly cracked black pepper
  • - 3/4 cup shredded low-moisture mozzarella cheese
  • - 1/4 cup crumbled Greek feta cheese
  • - Fresh sprigs of rosemary and chopped flat-leaf parsley for garnish

Method
 

Preheat & Prep:
  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish (or oval ceramic baker) with extra virgin olive oil.
Roast Sweet Potatoes:
  1. Add diced sweet potatoes and chopped onion directly into the baking dish. Toss with 1.5 tablespoons of olive oil, smoked paprika, dried oregano, garlic powder, salt, and black pepper. Spread in an even layer and bake uncovered for 25–30 minutes, tossing halfway through, until potatoes are fork-tender and lightly browned at the edges.
Brown the Meat:
  1. While sweet potatoes roast, heat the remaining 1/2 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and ground turkey. Cook for 5–7 minutes, breaking up the meat with a wooden spoon, until thoroughly browned and cooked through.
Combine & Top:
  1. Remove the baking dish from the oven. Stir the browned turkey evenly into the roasted sweet potatoes. Top evenly with the mozzarella and feta cheese blend.
Bake:
  1. Return to the oven and bake for 10–12 minutes until the cheese is completely melted, bubbling, and golden brown in spots.
Garnish & Serve:
  1. Garnish with fresh rosemary sprigs and freshly chopped parsley before serving warm.

Notes

- Cut uniformity: Keep sweet potatoes cut to a consistent 1/2-inch size for even roasting.
- Storage: Refrigerate leftovers in airtight containers for up to 5 days or freeze for up to 3 months.
- Reheating: Reheat in the oven at 350°F (175°C) to keep sweet potatoes firm and cheese melty.