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Ground Turkey Sweet Potato Bake

Ground turkey sweet potato bake with smoky tomato filling and tender, caramelized sweet potato cubes baked under a melty cheddar and mozzarella blanket. Roasted-to-browned edges sweet potatoes balance the savory turkey for an easy one-pan weeknight dinner and meal prep.
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Prep Time 20 minutes
Cook Time 55 minutes
resting 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 2 lb sweet potatoes about 3 medium, peeled and cut into ¾-inch cubes
  • 2 tbsp olive oil
  • 0.75 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
For the turkey filling
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper 1, diced
  • 4 garlic cloves minced
  • 1.5 lb ground turkey 93% lean
  • 1.5 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes
  • 1 can (14.5 oz) diced tomatoes drained
  • 2 tbsp tomato paste
  • 0.5 cup chicken broth
  • 2 cups baby spinach roughly chopped
For the topping
  • 1.5 cups sharp cheddar shredded
  • 1 cup low-moisture mozzarella shredded
  • 2 tbsp fresh cilantro or parsley finely chopped
  • 2 green onions thinly sliced

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Roast the sweet potatoes
  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the sweet potato cubes with 2 tbsp olive oil, ¾ tsp salt, black pepper, and smoked paprika, then spread them in a single layer on the pan.
  3. Roast for 25 minutes, flipping halfway through, until the cubes are fork-tender with golden edges.
Cook the turkey filling
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  2. Add the yellow onion and red bell pepper and cook for 5 minutes, until softened.
  3. Add the garlic and cook for 30 seconds, until fragrant.
  4. Add the ground turkey and break it apart with a wooden spoon; cook for 6–8 minutes, until no pink remains and some browned bits form.
  5. Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and red pepper flakes, then cook for 1 minute until the spices smell toasty.
  6. Stir in tomato paste, drained diced tomatoes, and chicken broth, then simmer for 5 minutes until the mixture thickens and most liquid cooks off.
  7. Fold in baby spinach and stir until just wilted, about 1 minute.
Assemble and bake
  1. Reduce the oven to 400°F (205°C) and grease a 9x13-inch baking dish.
  2. Spread the turkey mixture evenly in the dish, then scatter the roasted sweet potatoes over the top.
  3. Sprinkle the sharp cheddar and low-moisture mozzarella evenly across the surface.
  4. Bake for 15–18 minutes, until the cheese is fully melted and bubbling with golden spots.
  5. Let the bake rest for 5 minutes, then top with fresh cilantro or parsley and green onions and serve warm.

Notes

For the best texture, don’t crowd the sweet potatoes—use a single layer so they roast (not steam). Store covered in the fridge up to 4 days; reheat individual portions in the microwave until hot. Freezing is yes—freeze baked portions up to 2 months and thaw overnight in the fridge before reheating. For a lighter swap, use 99% lean ground turkey (or ground chicken) while keeping the same spices for the same smoky flavor.