Ground Turkey Sweet Potato Bake
A comforting and nutritious one-pan meal that combines sweet potatoes, ground turkey, and creamy cheese, perfect for busy nights or cozy weekends.
Ingredients
For the Bake
- 2 medium sweet potatoes, peeled and cubed Use firm sweet potatoes for the best flavor and texture.
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 2 teaspoons dried rosemary, crushed Can be substituted with thyme or oregano.
- 1 lb lean ground turkey
- 1 medium yellow onion, diced
- 1 14.5 oz can vegetable broth About 2 cups.
- 1¾ cups whole milk Can use half & half.
- 1 cup basmati rice Can use long-grain white rice.
- 2 cups shredded cheddar cheese Pepper jack or mozzarella can be substituted.
- 2 teaspoons chopped parsley Can use dried flakes if fresh is not available.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and cube the sweet potatoes into 1-inch chunks. Arrange them evenly in a 9x13-inch casserole dish.
- Drizzle the sweet potatoes with olive oil and sprinkle with salt, pepper, garlic powder, and crushed rosemary. Toss to coat.
Baking the Sweet Potatoes
- Bake the sweet potatoes uncovered for 30 minutes.
Cooking the Turkey
- While the sweet potatoes are baking, heat a skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it apart.
- Add the diced onion to the skillet and sauté until the onion is soft and translucent, about 3-5 minutes.
Combining Ingredients
- After 30 minutes, remove the dish from the oven. Add the turkey and onion mixture, vegetable broth, whole milk, and uncooked rice. Stir to combine.
Final Baking
- Return the dish to the oven and bake uncovered for another 15 minutes.
- Sprinkle shredded cheddar cheese on top and bake for an additional 10 minutes until melted and bubbly.
- Remove from oven and let rest for 10-15 minutes, then garnish with chopped parsley before serving.
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Notes
To store leftovers, cool completely, then store in airtight containers in the refrigerator for up to 3-4 days or freeze for up to three months. Thaw overnight before reheating.