Ground Turkey Sweet Potato Bake
This ground turkey sweet potato bake is the one-dish dinner we reach for on the busiest weeks — savory, well-seasoned turkey, caramelized sweet potato and a golden layer of cheese, all baked together while you tidy the kitchen.
If you like easy one-pan family dinners, try our High-Protein Stuffed Bell Peppers and the Sweet Potato Burger Bowl.

Why This Recipe Works
- Pre-roasting the sweet potatoes means caramelized edges, never a mushy bake.
- Lean turkey, bold seasoning — paprika, garlic and Italian herbs keep it anything but bland.
- One dish, two jobs — the potatoes roast in the baking dish while the turkey cooks on the stove.
- Cheese blanket finish — 10 minutes at the end turns it into pure comfort.
Ingredients
Ground turkey, sweet potatoes, onion, garlic and pantry spices, plus chicken broth to keep it juicy and mozzarella for the top. Fresh thyme or rosemary at the end makes it taste like Sunday dinner.

(The full ingredient list with US and metric amounts is in the recipe card below.)
How to Make Turkey Sweet Potato Bake
- Roast the seasoned sweet potato cubes for 20 minutes.
- Brown the turkey with onion, garlic and spices; add broth.
- Layer the turkey over the sweet potatoes.
- Top with cheese and bake 10 to 12 minutes until bubbly.
Tips for the Best Bake
- Cut the sweet potatoes small and even — 3/4-inch cubes cook through right on time.
- Season the turkey generously — lean turkey needs the help, and this blend delivers.
- A splash of broth keeps the bake juicy without making it soupy.
- Broil for the final 1 to 2 minutes if you want deeper golden cheese spots.
Storage
Refrigerate leftovers in an airtight container for up to 4 days; reheat covered at 350°F (175°C) for 15 minutes. It freezes well for up to 3 months — thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use ground beef or chicken?
Yes — beef gives a richer bake; ground chicken works exactly like turkey. Season the same way.
Can I assemble it ahead?
Yes — roast the potatoes and cook the turkey up to a day ahead. Assemble cold, add 5 to 10 minutes to the final bake.
What cheese is best?
Mozzarella melts beautifully; Gruyère adds nuttiness and sharp cheddar adds punch. A mix is lovely.
Can I add more vegetables?
Zucchini, bell pepper or a handful of spinach stirred into the turkey all fit the bake.
Ground Turkey Sweet Potato Bake
Course: DinnerCuisine: American6
servings15
minutes30
minutes350
kcal45
minutesSavory seasoned ground turkey and roasted sweet potato cubes baked under a blanket of melty cheese with fresh herbs. A healthy one-dish family dinner with almost no cleanup.
Ingredients
2 medium sweet potatoes (about 1 1/2 pounds / 680 g), peeled and cut into small cubes
1 tablespoon olive oil, divided
1 pound (450 g) lean ground turkey
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1/4 cup (60 ml) low-sodium chicken broth
1 1/2 cups (170 g) shredded mozzarella cheese
1 tablespoon fresh thyme or rosemary leaves, plus more to serve
Directions
- Heat the oven to 400°F (200°C). Toss the sweet potato cubes with half the olive oil and a pinch of salt and pepper; spread in a 9×13-inch baking dish.
- Roast the sweet potatoes for 20 minutes until just tender at the edges.
- Meanwhile, heat the remaining oil in a skillet. Brown the turkey with the onion for 6 to 7 minutes, breaking it up; stir in the garlic, paprika, Italian seasoning, garlic powder, salt and pepper for 30 seconds.
- Add the chicken broth and simmer 2 minutes, scraping up the browned bits.
- Spoon the turkey mixture evenly over the roasted sweet potatoes in the dish.
- Scatter the mozzarella over the top and bake for 10 to 12 minutes until melted and bubbly with golden spots.
- Rest 5 minutes, scatter with fresh thyme or rosemary, and serve.
Notes
- Nutrition (estimated per serving): 350 kcal, protein 27 g, carbohydrates 22 g, fat 17 g, saturated fat 6 g, sugar 6 g, fiber 3 g, sodium 520 mg.

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