Turkey Sweet Potato Casserole (Print Version)
A comforting one-dish meal combining savory ground turkey with sweet potatoes for a nutritious, family-friendly dinner option.
# Ingredients:
→ Main Ingredients
01 -
1 lb ground turkey
02 -
2 medium sweet potatoes, peeled and diced
03 -
1 small onion, chopped
04 -
1 bell pepper, chopped
05 -
2 cloves garlic, minced
06 -
1 cup spinach, chopped
07 -
1 can (14.5 oz) diced tomatoes, drained
→ Seasonings
08 -
1 teaspoon paprika
09 -
1 teaspoon cumin
10 -
1 teaspoon dried oregano
11 -
½ teaspoon salt
12 -
½ teaspoon black pepper
→ Toppings and Cooking Oil
13 -
1 cup shredded mozzarella cheese
14 -
1 tablespoon olive oil
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 5-7 minutes, stirring occasionally, until softened. Remove and set aside.
03 -
In the same skillet, cook ground turkey until browned, breaking apart with a spoon, about 5 minutes. Add onion, bell pepper, and garlic; cook for 3-4 minutes until softened and fragrant.
04 -
Stir in diced tomatoes, paprika, cumin, oregano, salt, and black pepper. Simmer for a couple of minutes, then add chopped spinach and stir until wilted.
05 -
Layer half of the cooked sweet potatoes in the greased baking dish. Spread turkey mixture evenly over the potatoes, then layer the remaining sweet potatoes on top.
06 -
Cover dish with foil and bake for 20 minutes. Remove foil, sprinkle mozzarella cheese evenly on top, and bake uncovered for 10 minutes until cheese is melted and bubbly.
07 -
Let casserole cool for a few minutes before serving. Scoop a generous portion and enjoy.
# Additional Notes:
01 -
For a dairy-free version, omit the cheese or use a dairy-free alternative.
02 -
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.
03 -
Pre-cook the sweet potatoes in a microwave to save time.