Ground Turkey Sweet Potato Bake arrives at the table with composed simplicity and layered flavor. This baked casserole marries lean ground turkey with roasted sweet potato ribbons, fragrant herbs, and a light, savory sauce for a dish that feels thoughtful without fuss. For a seasonal contrast that echoes its sweet-and-savory character, consider pairing it with Cranberry‑Apple Twice‑Baked Sweet Potatoes, which brings bright tartness alongside the bake’s warm aromas.
Why Make This Recipe
- Effortless Yet Elegant — hands-on time is modest; the bake looks refined on a serving platter.
- Minimal Ingredients — pantry-friendly components produce a composed, restaurant-worthy result.
- Impressive Flavor — sweet potatoes, browned turkey, and a herb-forward sauce create layered contrasts.
This version elevates the ordinary by balancing textures: silky sweet potato, lightly crisped edges, and tender, well-seasoned turkey. A restrained sauce (not heavy cream) keeps it bright and lets individual ingredients sing, while anHerb-forward finish makes every bite aromatic and refined.
Ingredients
Base
- 1 1/2 lb sweet potatoes (about 2–3 medium), peeled and cut into 1/4-inch rounds — aim for uniform thickness for even roast.
- 1 lb ground turkey, preferably 93/7 for good browning.
- 1 small yellow onion, finely diced (about 3/4 cup).
- 2 garlic cloves, minced (about 2 teaspoons).
Sauce & Seasoning
- 2 tbsp olive oil, divided (use extra-virgin for finishing).
- 1 tsp smoked paprika.
- 1/2 tsp ground cumin.
- 1/2 cup low-sodium chicken stock (room temperature).
- 1 tbsp Dijon mustard.
- Kosher salt and freshly ground black pepper, to taste.
Topping & Finish
- 2 tbsp unsalted butter, cold cubes (for dotting) or 1 tbsp room-temperature butter if preferred.
- 1/4 cup panko breadcrumbs or finely chopped pecans for crunch.
- 2 tbsp fresh parsley, finely chopped — bright and finely chopped.
- Optional: 2 oz crumbled goat cheese or feta for a creamy, tangy finish.
How to Make Ground Turkey Sweet Potato Bake
- Preheat the oven to 400°F (200°C). Arrange sweet potato rounds in a single layer on a rimmed baking sheet, toss with 1 tbsp olive oil, salt, and pepper. Roast until edges begin to caramelize and slices are tender when pierced, about 20–25 minutes. (Sensory cue: look for golden, slightly crisp edges and a sweet, nutty aroma.)
- Tip: Use a mandoline for perfectly even rounds.
- Meanwhile, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent and glossy, about 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
- Mini-tip: A light fond on the pan adds depth; don’t rush the onion.
- Add ground turkey to the skillet. Season with smoked paprika, cumin, salt, and pepper. Cook, breaking up meat, until nicely browned and slightly caramelized, about 6–8 minutes. (Sensory cue: seek an even mahogany color and a savory, toasted aroma.)
- Pro tip: Deglaze the pan with a splash of stock to lift those browned bits and deepen flavor.
- Stir in Dijon and the remaining chicken stock; simmer 2–3 minutes until the mixture is slightly reduced and glossy. Taste and adjust seasoning. The sauce should cling to the meat, not be watery.
- In a 9×13-inch baking dish, layer half the roasted sweet potato rounds to form a base, spoon the turkey mixture evenly over them, then top with the remaining sweet potatoes in a shingled layer. Dot the surface with cold butter cubes, sprinkle panko or chopped pecans, and scatter crumbled cheese if using. (Sensory cue: the dish should look glossy with butter spots and promise a crunchy top.)
- Bake until the topping is golden and bubbling, about 15–20 minutes. Let rest 8 minutes before serving so flavors settle and slices hold.
- Mini-tip: For extra color, finish under the broiler for 1–2 minutes—watch closely.
How to Serve Ground Turkey Sweet Potato Bake
Slice into neat squares and serve on warm plates. For a refined presentation, place a square at the center of each plate, spoon a small herb salad (microgreens tossed with lemon vinaigrette) alongside, and drizzle a little extra-virgin olive oil and a few frail parsley leaves across the top. A wedge of lemon can brighten the savory notes for guests to squeeze.
How to Store Ground Turkey Sweet Potato Bake
Cool the baking dish to room temperature for no more than 1 hour. Cover tightly with foil or transfer portions to airtight containers. Refrigerate up to 3 days. To reheat, thaw in the fridge if frozen, then warm in a 350°F oven until heated through (about 15–20 minutes for whole dish; 8–10 minutes for single portions) to preserve texture. For crisp topping, reheat uncovered or refresh under the broiler 1–2 minutes. Avoid microwaving if you want to keep the top crisp.
Tips to Make Ground Turkey Sweet Potato Bake
- Brown the turkey well: deeper color equals deeper flavor—don’t crowd the pan.
- Cut potatoes uniformly: consistent thickness ensures even roasting and a sleek finish.
- Use cold butter for dotting: it melts into pockets, creating glossy, browned spots across the surface.
- Make-ahead option: assemble up to the point of baking, cover, and refrigerate for up to 24 hours; bake straight from chilled, adding a few extra minutes.
Variation (if any)
- Upgrade the protein: swap ground turkey for ground lamb or a blend of turkey and pork for richer depth.
- Swap cheeses: use aged Manchego or crumbled blue cheese for a more assertive finish.
- Root medley: mix thin slices of parsnip or celeriac with the sweet potatoes for added earthy complexity.
- Individual portions: bake in small gratin dishes for elegant single-serving presentations.
FAQs
Can I make this dish gluten-free?
Yes. Use gluten-free panko or omit the crumbs and replace with chopped toasted nuts. Confirm your Dijon is gluten-free.
How do I prevent the bake from becoming watery?
Salt the potatoes lightly and roast until they release and reabsorb moisture. Brown the turkey thoroughly and simmer the sauce to reduce it until glossy so it clings to the meat.
Can I freeze the leftover bake?
Freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating in an oven to preserve texture.
Is this recipe suitable for meal prep?
Absolutely. It reheats well and portions cleanly—store individual servings for quick lunches or dinners.
Conclusion
This Ground Turkey Sweet Potato Bake brings composed rusticity to the dinner table: warm, herb-scented turkey layered with sweet, caramelized potatoes and a crisp, buttery top. It reads elegant without fuss and rewards simple techniques—browning, roasting, and a careful finish—with richly layered flavor. Share your adaptations and plating ideas in the comments, and if you’d like another seasonal pairing idea, see Ground Turkey Sweet Potato Bake – Wellness by Kay. How would you make this dish your own?
Print
Ground Turkey Sweet Potato Bake
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Nut-Free
Description
A baked casserole marrying lean ground turkey with roasted sweet potato ribbons, herbs, and a light savory sauce.
Ingredients
- 1 1/2 lb sweet potatoes (about 2–3 medium), peeled and cut into 1/4-inch rounds
- 1 lb ground turkey, preferably 93/7
- 1 small yellow onion, finely diced (about 3/4 cup)
- 2 garlic cloves, minced (about 2 teaspoons)
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 cup low-sodium chicken stock
- 1 tbsp Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp unsalted butter, cold cubes
- 1/4 cup panko breadcrumbs or finely chopped pecans
- 2 tbsp fresh parsley, finely chopped
- Optional: 2 oz crumbled goat cheese or feta
Instructions
- Preheat the oven to 400°F (200°C). Arrange sweet potato rounds on a rimmed baking sheet, toss with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes, until edges caramelize and slices are tender.
- Meanwhile, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook for an additional 30 seconds.
- Add ground turkey, season with smoked paprika, cumin, salt, and pepper. Cook until browned, about 6–8 minutes.
- Stir in Dijon and chicken stock; simmer for 2–3 minutes until slightly reduced.
- In a baking dish, layer half the sweet potatoes, then add the turkey mixture, and top with remaining sweet potatoes. Dot with butter, sprinkle with panko or pecans, and add cheese if using.
- Bake until topping is golden and bubbling, about 15–20 minutes. Let rest for 8 minutes before serving.
Notes
For a refined presentation, serve with a small herb salad and a drizzle of extra-virgin olive oil.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg