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Hearty Ground Turkey and Sweet Potato Casserole

A comforting casserole made with ground turkey and sweet potatoes, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes Look for firm, unbruised potatoes for the best texture.
  • 1.5 tbsp olive oil Choose a good quality extra virgin olive oil for enhanced flavor.
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2.5 tsp freshly minced rosemary Feel free to adjust based on your taste.
For the Casserole Base
  • 1 lb ground turkey I recommend using organic ground turkey for the best flavor.
  • 1 large yellow onion, finely diced
  • 14.5 oz vegetable broth Opt for low-sodium broth to control the salt level.
  • 2 cups milk You can substitute with almond or oat milk for a dairy-free option.
  • 1 cup basmati rice, rinsed Long-grain rice adds a nice texture.
  • 2.5 cups cheddar cheese, shredded Sharp cheddar works beautifully, but feel free to mix it up!
  • 2 tsp parsley, for garnish
  • 1/2 tsp smoked paprika This adds a lovely depth of flavor.

Method
 

Preparation
  1. Preheat your oven to 400 degrees F.
  2. In a large baking dish, toss sweet potatoes with olive oil, salt, black pepper, garlic powder, and minced rosemary. Roast in the oven for 30 minutes, or until fork-tender and slightly caramelized.
  3. While the sweet potatoes are roasting, heat a skillet over medium heat. Add the ground turkey and cook until browned, about 5-7 minutes. Add the finely diced onion and sauté until translucent, about 3-4 minutes.
Assembly
  1. In the same baking dish, combine the roasted sweet potatoes, turkey, and onions. Stir to mix everything evenly.
  2. In a separate bowl, whisk together the vegetable broth, milk, and rinsed basmati rice. Pour this mixture over the sweet potato and turkey blend, stirring to incorporate everything.
Baking
  1. Bake uncovered for 15 minutes until bubbling at the edges.
  2. Sprinkle shredded cheddar cheese evenly on top. Bake for an additional 10 minutes, or until the cheese is melted and golden.
  3. Let the casserole rest for 10-15 minutes before serving. Garnish with fresh parsley and smoked paprika.

Notes

The casserole should be bubbling and golden. Make sure to let it rest after baking for easier serving. This casserole keeps well in the fridge for up to 4 days or can be frozen for up to 3 months.