If you’re looking for a cozy, flavor-packed meal that’s as nutritious as it is delicious, this Sweet Potato and Ground Turkey Casserole is about to become your new go-to dish. With layers of seasoned ground turkey, sweet potatoes, spinach, and melty cheese, it’s the kind of meal that feels like a warm hug on a busy weeknight. I love how easy it is to customize, too—perfect for families with picky eaters or anyone craving a hearty meal.
Why You Will Love This Recipe
This casserole is a winner for so many reasons! It’s gluten-free, packed with protein and veggies, and comes together in under an hour. The natural sweetness of the potatoes balances the savory turkey, and that gooey cheese on top? You’ll want to dive right in! Plus, leftovers taste even better the next day, making it a great meal-prep option.
Ingredients:
- 1 lb ground turkey (I prefer 93% lean)
- 2 medium sweet potatoes (about 1.5 lbs total)
- 1 yellow onion
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp ground cumin
- 1/2 tsp salt (plus extra to taste)
- 1/4 tsp black pepper
- 1 cup fresh spinach, chopped
- 1 cup shredded cheddar cheese (or pepper jack for a kick!)
- 1/2 cup low-sodium chicken broth
- 2 tbsp olive oil
Ingredient Prep Guide
Before you start cooking, let’s prep everything so the recipe goes smoothly! Peel the sweet potatoes, then slice them into thin rounds (about 1/8-inch thick). A sharp knife or mandoline slicer works great here. Dice the onion finely, and mince the garlic (fresh garlic gives the best flavor!). For the spinach, give it a good rinse, pat it dry with paper towels, and chop it roughly. Pre-measure your spices and cheese so they’re ready to go—trust me, this saves time during cooking.
Pro tip: If your sweet potatoes are too firm, microwave them for 1–2 minutes before slicing. This softens them slightly and reduces baking time.
Equipment & Tools
- 9×13-inch baking dish
- Large skillet (nonstick works best)
- Sharp knife and cutting board
- Mixing bowls for prepped ingredients
- Spatula or wooden spoon
Step-by-Step Instructions
First, preheat your oven to 375°F (190°C) and grease the baking dish with a little olive oil. Next, heat 1 tbsp of olive oil in your skillet over medium heat. Add the ground turkey, breaking it up with a spatula as it cooks. Once the turkey is no longer pink (about 5–6 minutes), stir in the diced onion, garlic, smoked paprika, thyme, cumin, salt, and pepper. Cook for another 3–4 minutes until the onions soften. Pour in the chicken broth to deglaze the pan, scraping up any browned bits—those add tons of flavor!
Now, layer your casserole: Arrange half the sweet potato slices in the baking dish. Top with the cooked turkey mixture, then sprinkle the spinach evenly over it. Add the remaining sweet potatoes in a neat layer and brush them lightly with the remaining olive oil. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil, sprinkle the cheese on top, and bake uncovered for another 10–15 minutes, until the potatoes are fork-tender and the cheese is bubbly.
Let the casserole rest for 5–10 minutes before serving (this helps the layers set). Use a sharp knife to slice portions, and enjoy!
Key Details
Total Time: 50 mins (Prep: 15 mins | Cook: 35 mins)
🍽️ Servings: 6 people
⚙️ Equipment: Baking dish, skillet, mixing bowls, spatula
Serving Suggestions
This dish is hearty on its own, but a simple green salad with lemon vinaigrette brightens it up. For a fun twist, add a dollop of sour cream or avocado slices on top. It’s also great with crusty bread for scooping up every cheesy bite! Serve it at family dinners, potlucks, or even as a breakfast casserole by adding a fried egg on top.
Pro Tips
If your oven runs hot, check the casserole a few minutes early to avoid overcooking the sweet potatoes. You can test doneness by piercing the potatoes with a knife—they should be tender but still hold their shape. To boost flavor even more, mix a dash of garlic powder into the cheese before sprinkling it on.
For meal prep, assemble the uncooked layers in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for 15 minutes before tossing it in the oven.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, wrap individual portions in foil and place them in a freezer-safe bag for up to 3 months. Reheat in the oven at 350°F (175°C) for 15–20 minutes (or microwave for 2–3 minutes), but the oven method keeps the cheese from getting rubbery. If the casserole seems dry after reheating, drizzle a teaspoon of broth over it.
Troubleshooting
If your casserole is watery, the spinach might have held too much moisture—squeeze it gently between paper towels before layering. If the turkey tastes dry, mix in 2 tbsp of milk during cooking to keep it moist. For bland flavors, adjust seasoning by adding a pinch of red pepper flakes or garlic salt post-baking.
Frequently Asked Questions
Can I swap ground turkey for ground beef?
Absolutely! Ground beef, chicken, or even plant-based crumbles work well. Adjust cooking time based on the meat’s fat content—drain excess grease if using beef.
Can I make this recipe ahead of time?
Yes! Prep the layers in the baking dish, cover, and refrigerate for up to a day. Add 5–10 minutes to the baking time if cooking straight from the fridge.
Can I use frozen spinach instead of fresh?
Definitely—thaw 1/2 cup of frozen spinach and squeeze out all the liquid before adding it to the casserole.
Sweet Potato and Ground Turkey Casserole
Ingredients
- 1 lb ground turkey 93% lean
- 2 medium sweet potatoes about 1.5 lbs total
- 1 yellow onion
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp ground cumin
- 1/2 tsp salt plus extra to taste
- 1/4 tsp black pepper
- 1 cup fresh spinach chopped
- 1 cup shredded cheddar cheese
- 1/2 cup low-sodium chicken broth
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add ground turkey, breaking it up. Cook until no longer pink (about 5–6 minutes).
- Stir in onion, garlic, smoked paprika, thyme, cumin, salt, and pepper. Cook 3–4 minutes until onions soften.
- Pour in chicken broth, scraping up browned bits. Arrange half the sweet potato slices in baking dish.
- Top with turkey mixture, then spinach. Add remaining sweet potatoes; brush with remaining olive oil.
- Cover with foil and bake for 25 minutes. Remove foil, sprinkle cheese on top, and bake 10–15 minutes more until potatoes are tender and cheese is bubbly.
- Let rest 5–10 minutes before serving.