Last Tuesday evening, I found myself staring at the contents of my refrigerator, trying to figure out what to make for dinner. I had ground turkey that needed to be used and a couple of sweet potatoes sitting on the counter. That’s when inspiration struck—why not combine them into a hearty, wholesome casserole? This Ground Turkey Sweet Potato Casserole has become my go-to weeknight dinner when I want something nutritious, filling, and ready in under an hour.
What I love most about this recipe is how it transforms simple ingredients into a complete meal that my whole family enjoys. The natural sweetness of the potatoes balances perfectly with the savory turkey and herbs, creating layers of flavor in every bite. If you’re looking for more comforting casserole ideas, check out my collection of easy one-pan dinners that simplify meal prep without sacrificing taste.
Let’s get started.
Why You’ll Love This Recipe
- Ready in under 60 minutes with minimal prep work
- Packed with protein and complex carbs for a balanced meal
- Uses affordable, everyday ingredients you likely have on hand
- Naturally gluten-free and dairy-free (adaptable for various diets)
- Perfect for meal prep—tastes even better the next day
Ingredients You’ll Need
For the Casserole Base:
- 1.5 pounds ground turkey (preferably 93% lean)
- Why we use it: Lean turkey provides protein without excess fat, keeping the casserole light yet satisfying
- 2 large sweet potatoes (about 2 pounds), peeled and cubed
- Best preparation: Cut into ½-inch cubes for even cooking
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh spinach, roughly chopped
- Substitute: Kale or Swiss chard work beautifully
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- ¾ teaspoon sea salt
Optional Topping:
- ½ cup shredded mozzarella or cheddar cheese
- 2 tablespoons fresh parsley, chopped
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened.
- Add ground turkey to the skillet, breaking it up with a wooden spoon. Cook for 6-7 minutes until browned throughout. Why this matters: Browning creates depth of flavor through the Maillard reaction.
- Stir in minced garlic, oregano, paprika, cumin, salt, and pepper. Cook for 1 minute until fragrant.
- Add the cubed sweet potatoes, diced tomatoes, and chicken broth. Bring to a simmer, then reduce heat to medium-low.
- Cover and cook for 12-15 minutes, stirring occasionally, until sweet potatoes are tender when pierced with a fork. If the mixture looks dry, add a splash more broth.
- Fold in the chopped spinach and cook for 2 minutes until wilted. If this happens and the mixture looks watery, it’s normal—the oven will help concentrate the flavors.
- Transfer the mixture to your prepared baking dish, spreading it evenly. Sprinkle cheese on top if using.
- Bake uncovered for 20-25 minutes until the top is lightly golden and the edges are bubbling.
- Remove from oven and let rest for 5 minutes before serving. This resting time allows the casserole to set properly for cleaner portions.
Serving Suggestions
This casserole is wonderfully versatile for any occasion. Serve it as a complete weeknight dinner alongside a simple green salad and crusty bread for soaking up the flavorful juices. For meal prep, divide it into individual containers with steamed broccoli or roasted vegetables for grab-and-go lunches throughout the week.
During family gatherings or potlucks, this dish travels well and stays warm in a covered dish. I’ve also served it for weekend brunch with a fried egg on top—the runny yolk adds incredible richness. For lighter appetites, portion it into smaller servings with a dollop of Greek yogurt or avocado slices on the side.
Variations and Suggestions (Make it Yours)
- Plant-based version: Replace ground turkey with crumbled firm tofu or lentils, and use vegetable broth instead of chicken broth
- Add extra vegetables: Diced bell peppers, zucchini, or mushrooms fold in beautifully during step 6
- Spice it up: Add ½ teaspoon red pepper flakes or diced jalapeños for heat
- Make it Mediterranean: Use Italian seasoning instead of cumin, add olives and sun-dried tomatoes
- Budget-friendly swap: Replace fresh spinach with frozen (thawed and drained) to save money
Emily Dawson Tips for Recipe Success
Don’t skip browning the turkey properly. Taking time to get a good sear creates those caramelized bits that add depth to the entire dish. If the pan seems crowded, brown the turkey in two batches.
Cut sweet potato cubes uniformly. Inconsistent sizes mean some pieces will be mushy while others stay hard. Aim for ½-inch cubes throughout—they cook in about the same time and create a better texture.
Adjust liquid based on your sweet potatoes. Some varieties release more moisture than others. If your mixture looks soupy after simmering, let it cook uncovered for a few extra minutes to evaporate excess liquid.
Common mistake to avoid: Adding the spinach too early causes it to become slimy and overcooked. Wait until the very end, and it will stay bright green and tender rather than turning dark and mushy.
Let it rest before serving. I know it’s tempting to dig in immediately, but those 5 minutes make a huge difference. The casserole firms up, making it easier to serve neat portions instead of a soupy mess.
Storage and Make-Ahead
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date so you remember when you made it.
To reheat, microwave individual portions for 2-3 minutes, stirring halfway through. For larger portions, reheat in a 350°F oven for 15-20 minutes covered with foil to prevent drying out. Add a splash of broth or water before reheating if the mixture looks dry. The texture stays remarkably close to fresh, though the sweet potatoes may soften slightly.
For make-ahead convenience, prepare the entire casserole through step 7, then refrigerate unbaked for up to 24 hours. When ready to serve, bring to room temperature for 20 minutes, then bake as directed, adding an extra 5-10 minutes to the baking time.
Frequently Asked Questions
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works perfectly in this recipe and will taste nearly identical. You could also use ground beef, though it will be slightly richer and more caloric. Adjust seasoning as needed since different proteins have varying natural saltiness.
Do I have to peel the sweet potatoes?
You can leave the skins on if you prefer more fiber and nutrients, but make sure to scrub them thoroughly first. The skins will soften during cooking and add a slightly earthier flavor. I usually peel them for a smoother, more uniform texture.
Can I make this in a slow cooker?
Yes! Brown the turkey and onions first, then transfer everything except the cheese to your slow cooker. Cook on low for 5-6 hours or high for 3-4 hours. Add spinach during the last 15 minutes, then top with cheese if using.
Why is my casserole watery?
This usually happens when sweet potatoes release excess moisture or if there’s too much liquid to begin with. Next time, use slightly less broth or simmer uncovered for a few extra minutes before baking to evaporate excess moisture.
Is this recipe keto-friendly?
No, sweet potatoes are too high in carbs for strict keto diets. However, you could replace them with cauliflower florets for a low-carb version that still tastes delicious.
Can I add rice or quinoa to make it more filling?
Definitely! Stir in 1-2 cups cooked rice or quinoa during step 7 for a heartier casserole. You may need to add a bit more liquid and increase baking time by 5-10 minutes.
Final Thoughts
This Ground Turkey Sweet Potato Casserole has earned its place in my regular dinner rotation, and I hope it becomes a favorite in your kitchen too. It’s proof that healthy eating doesn’t have to be complicated or bland—sometimes the simplest combinations create the most satisfying meals.
I’d love to hear how you make this recipe your own. Did you add extra vegetables? Try a different protein? Leave a comment below and share your experience. Your variations and feedback help our cooking community grow and inspire others to get creative in the kitchen.
Happy cooking, and here’s to many delicious dinners ahead!