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Sweet Potato and Ground Turkey Bake

A comforting and nutritious one-pan bake combining the sweetness of sweet potatoes with savory ground turkey, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb ground turkey Make sure it's a lean option for a healthier dish.
  • 2 large sweet potatoes, peeled and diced These should be hearty and firm.
  • 1 onion, chopped Adds depth of flavor.
  • 2 cloves garlic, minced Fresh garlic is recommended.
  • 1 tsp paprika For seasoning.
  • 1 tsp salt Taste and adjust as necessary.
  • 1/2 tsp black pepper Freshly ground is best.
  • 1 cup chicken broth Make sure it’s halal.
  • 1 cup shredded cheese Optional for topping.
  • to taste Fresh herbs for garnish Optional, for flavor enhancement.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the diced sweet potatoes, chopped onion, minced garlic, paprika, salt, and black pepper. Toss them until they’re well coated with the spices.
Cooking
  1. In a large skillet over medium heat, add the ground turkey. Cook until it’s browned and no longer pink, for about 5-7 minutes. Drain any excess fat.
  2. Once the turkey is cooked, fold in the sweet potato mixture and pour in the chicken broth. Stir until everything is well combined.
Baking
  1. Transfer the mixture to a lightly greased baking dish. Cover with foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 15-20 minutes, or until the sweet potatoes are tender.
  3. If using cheese, sprinkle it over the top during the last 10 minutes of baking to allow it to melt.
Serving
  1. Once baked, let it cool for a few minutes. Garnish with fresh herbs if desired, and serve warm.

Notes

You can substitute ground turkey with ground chicken or tofu for a vegetarian option. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat at 350°F (175°C).