Ground Turkey Sweet Potato Casserole – Easy Healthy Fall Dinner Recipe

Introduction

Steam rises from a bubbling casserole dish, filling my kitchen with the earthy sweetness of roasted sweet potatoes and the savory aroma of ground turkey mingling with spices. If fall had a signature dinner, it would be this: my irresistible ground turkey sweet potato casserole. I still remember the first time I whipped up a version of this dish on a chilly October evening, desperate for something cozy that didn’t leave me feeling sluggish. Let’s face it—some casseroles are all cream and cheese, but this one? It’s a nourishing, wholesome meal that tastes like a hug in a pan.

I stumbled on this combo during a busy week when I needed a dinner that ticked all the boxes: protein-packed, veggie-forward, and (let’s be honest) easy enough to make after a long day. Over the years, I’ve tested tweaks—different veggies, spices, and even toppings. Still, the heart of this casserole is always ground turkey and sweet potatoes. It’s my go-to for meal prep, potlucks, and those nights when everyone is “starving” by 5 PM.

Why do I keep coming back to this ground turkey sweet potato casserole? The flavors are perfectly balanced: savory turkey, the gentle sweetness of roasted potatoes, and just enough spice to keep things interesting. It’s hearty without being heavy, and it’s packed with nutrients that fuel you through busy days. My kids ask for seconds, and my husband claims there are never leftovers (he’s right). If you’re searching for a healthy fall dinner that’s both comforting and energizing, you’re going to love this casserole as much as I do!

Why You’ll Love This Recipe

After making (and honestly, eating) dozens of casseroles over the years, I can tell you this ground turkey sweet potato casserole is something special. It’s the kind of meal that makes you sigh with relief after the first bite—you know, when you realize you’ve actually managed to create something both nourishing and delicious. Here’s why this recipe stands out in my kitchen and, I bet, will in yours too:

• Quick & Easy: Ready to serve in under an hour. Perfect for weeknights when you want something homemade but don’t want to spend all night in the kitchen.
• Simple Ingredients: Nothing fancy here—you probably have most of these in your fridge or pantry already.
• Perfect for Fall: Sweet potatoes just scream autumn, and this casserole is the ultimate cozy dinner. It’s ideal for chilly evenings, family gatherings, or even a Friendsgiving potluck.
• Crowd-Pleaser: This casserole gets rave reviews. It’s kid-approved (my kids inhale it), but grown-ups go back for seconds too.
• Unbelievably Delicious: The creamy sweet potatoes, hearty turkey, and punchy spices come together for a flavor combo that’s just plain comforting.

This isn’t just another “healthy” casserole. What makes my ground turkey sweet potato casserole different is the layering of flavors—sautéed onions and garlic, a hit of smoked paprika, and just enough cheese to make it feel a bit indulgent without going overboard. Plus, I blend the sweet potatoes with a splash of broth for extra creaminess (no need for heavy cream).

Let’s be real, we all want to feed our families food that’s good for them and tastes amazing. This recipe delivers both—and it’s flexible too. I’ve made it gluten-free, dairy-free, and even spicy for friends who love a little heat. It’s a meal you’ll feel good about sharing, whether you’re gathered around the dinner table or packing up leftovers for tomorrow’s lunch. Trust me, you’ll want to make it again and again.

What Ingredients You Will Need

This ground turkey sweet potato casserole keeps things simple but never boring. Each ingredient adds something special—flavor, texture, or nutrition. Here’s what you’ll need, along with a few notes from my own kitchen adventures:

• For the casserole base:
  • 1 lb (450g) ground turkey (I usually go for 93% lean for richness without excess fat)
  • 2 large sweet potatoes (about 1.5 lbs/700g), peeled and diced (they bring that gorgeous color and natural sweetness)
  • 1 medium yellow onion, diced (adds depth and a little sweetness)
  • 2 cloves garlic, minced (for aromatic flavor—don’t skip)
  • 1 red bell pepper, diced (for color and crunch; swap for green if needed)
  • 1 zucchini, diced (optional, but great for sneaking in extra veggies)
  • 1 cup (240ml) low-sodium chicken broth (keeps it moist and helps blend the potatoes)
  • 1 can (14.5 oz/410g) diced tomatoes, drained (I like fire-roasted for more flavor)
  • 1 cup (120g) baby spinach, chopped (for a pop of color and nutrients)
• For seasoning:
  • 1 1/2 tsp smoked paprika (this is the secret weapon—smoky and warm)
  • 1 tsp dried thyme (earthy, classic fall flavor)
  • 1/2 tsp ground cumin (adds a cozy undertone)
  • 1/2 tsp black pepper
  • 3/4 tsp sea salt (adjust to taste)
  • 1/4 tsp crushed red pepper flakes (optional, for a gentle kick)
• For the topping:
  • 3/4 cup (75g) shredded sharp cheddar cheese (optional, but that golden crust is hard to resist; use dairy-free cheese if needed)
  • 2 tbsp fresh parsley, chopped (for garnish and a hint of freshness)

Ingredient Tips & Substitutions:

• If you’re out of ground turkey, ground chicken or lean ground beef can work just as well (I’ve tried both and they’re delicious).
• Swap in kale instead of spinach, or toss in frozen peas for extra green goodness.
• For a gluten-free casserole, double-check your broth and cheese labels.
• No chicken broth? Vegetable broth or even water with a dash of extra seasoning is totally fine.

Honestly, I love how forgiving this recipe is when it comes to what’s on hand. Sometimes I’ll toss in mushrooms or swap the bell pepper for whatever’s threatening to wilt in my fridge. It’s a “use what you’ve got” kind of dinner.

Equipment Needed

You won’t need a fancy kitchen setup to make this ground turkey sweet potato casserole—just a few reliable basics. Here’s what I use every time:

• Large skillet or sauté pan: For browning the turkey and veggies. I prefer a nonstick or cast iron pan for even cooking.
• Medium saucepan: For boiling the sweet potatoes. A 3-quart pot works perfectly.
• Mixing bowls: To combine ingredients and mash the potatoes.
• 9×13-inch (23x33cm) baking dish: Glass or ceramic is ideal, but metal will do in a pinch.
• Potato masher or fork: To mash the sweet potatoes—no need for a ricer unless you want ultra-smooth potatoes.
• Wooden spoon or spatula: For stirring and combining everything.
• Measuring cups and spoons: To keep the seasoning on point.

Equipment Tips:

• If you don’t have a large skillet, brown the turkey in batches or use a Dutch oven—it’s forgiving.
• For easy cleanup, lightly oil or spray your casserole dish before layering in the ingredients.
• Baking dishes can sometimes hold on to stains (hello, tomato sauce!), so a quick soak works wonders after dinner.
• If you’re on a budget, I’ve used supermarket-brand pans and utensils for years—no fancy gadgets required.

Preparation Method

Making ground turkey sweet potato casserole is simple once you get into the rhythm. Here’s my step-by-step guide, peppered with tips I’ve learned along the way:

1. Preheat the oven: Set your oven to 400°F (200°C). Grease a 9×13-inch (23x33cm) casserole dish with a little oil or cooking spray.
2. Prep the sweet potatoes: Peel and dice 2 large sweet potatoes into 1-inch (2.5cm) cubes. Place them in a medium saucepan, cover with water, and add a pinch of salt. Bring to a boil, then simmer for 12-15 minutes until fork-tender.
3. Mash the potatoes: Drain the sweet potatoes and return them to the pot. Add 1/4 cup (60ml) chicken broth and a sprinkle of salt and pepper. Mash until mostly smooth. You want some texture, so don’t overdo it. Set aside.
4. Brown the ground turkey: While the potatoes cook, heat a large skillet over medium-high heat. Add 1 lb (450g) ground turkey, breaking it up with a wooden spoon. Cook for about 5-6 minutes until no longer pink. If there’s excess moisture, drain it off.
5. Sauté veggies: Add 1 diced onion, 2 minced garlic cloves, 1 diced red bell pepper, and (if using) 1 diced zucchini to the turkey. Cook for another 4-5 minutes until the onion is translucent and veggies are just softened. Stir often to prevent sticking.
6. Season the mixture: Sprinkle over 1 1/2 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp cumin, 1/2 tsp black pepper, 3/4 tsp sea salt, and 1/4 tsp crushed red pepper flakes (optional). Stir and cook for 1 minute until fragrant.
7. Add tomatoes and spinach: Pour in 1 can (14.5 oz/410g) diced tomatoes (drained), and 1 cup (120g) chopped spinach. Cook just until spinach wilts and everything is well combined—about 2-3 minutes.
8. Layer the casserole: Spread the turkey and veggie mixture evenly in your prepared casserole dish. Dollop the mashed sweet potatoes on top and gently spread to cover the filling. Don’t worry if it’s not perfectly smooth; a few rustic swirls are beautiful!
9. Add cheese: Sprinkle 3/4 cup (75g) shredded cheddar cheese over the top. If using dairy-free cheese or skipping it, the casserole will still get a lovely golden color from the potatoes.
10. Bake: Place the dish in the oven and bake for 18-22 minutes, or until the cheese is bubbly and the top is slightly golden. If you like a crispier top, broil for the last 2 minutes—just watch closely so it doesn’t burn!
11. Garnish and serve: Remove from the oven, let it cool for 5 minutes, then sprinkle with fresh chopped parsley before serving.

Troubleshooting Tips:

• If your sweet potatoes seem dry, add a splash more broth before mashing.
• If the casserole seems watery after baking, let it rest for 10 minutes before serving—the juices will settle!
• For meal prep, let cool completely, then cover and refrigerate. Reheat in the oven or microwave.

I’ve found that prepping the veggies while the potatoes boil saves time. Sometimes, I’ll even cook the turkey and veggies a day ahead—makes for the easiest weeknight dinner ever.

Cooking Tips & Techniques

Let’s talk about the little things that take your ground turkey sweet potato casserole from good to “please pass seconds.” Over years of making this, I’ve picked up a few tricks (some learned the hard way).

• Brown, don’t steam: When cooking the ground turkey, let it sit for a minute before stirring so it browns, not steams. This adds flavor.
• Layer your seasoning: Season the turkey as it cooks, then taste and tweak after adding the tomatoes and spinach. You can always add more salt, but you can’t take it out!
• Don’t over-mash: Texture is key! Leave some small chunks in your sweet potatoes for a rustic feel.
• Broil for a golden top: If you love a crisp cheese crust, broil for 2 minutes at the end—but don’t walk away. I’ve scorched more than one casserole by getting distracted.
• Multi-task smartly: Start browning the turkey while the potatoes are boiling. It saves time and keeps the kitchen humming.
• Let it rest: Like lasagna, this casserole firms up as it cools. Give it a few minutes before slicing for clean servings.
• Cheese matters: If using cheese, grate it yourself for better melting. Pre-shredded can be a bit dry or coated in anti-caking agents.

I’ve made the mistake of under-seasoning when in a rush—don’t be shy with that smoked paprika! And if your casserole is too juicy, just spoon off a little liquid or bake uncovered a bit longer. You get a feel for these things with practice. Trust yourself, and remember: casseroles are forgiving. That’s the beauty of them!

Variations & Adaptations

One of my favorite things about this ground turkey sweet potato casserole is how easy it is to switch up depending on what you need or crave. Here are some tried-and-true variations (plus a couple of happy accidents from my own kitchen):

• Low-Carb Version: Swap half (or all) of the sweet potatoes for roasted cauliflower florets. You’ll still get a creamy texture and that cozy feel, but with fewer carbs. I did this once when I was running low on potatoes, and it was surprisingly delicious.
• Dairy-Free: Use your favorite dairy-free shredded cheese or just skip the cheese altogether. The casserole is still flavorful thanks to the spices and veggies.
• Spicy Southwest Style: Add 1/2 cup (80g) corn, 1/2 cup (70g) black beans, and swap the thyme for chili powder and cumin. Top with sliced jalapeños before baking for a little extra heat. I made this for a friend who loves Tex-Mex, and it was a hit.
• Vegetarian Adaptation: Replace ground turkey with crumbled tempeh or lentils, and use vegetable broth. I’ve tried this for Meatless Monday, and no one missed the meat.
• Allergen Swap: For nut allergies, make sure your broth and cheese are nut-free. For egg allergies, good news—this recipe is naturally egg-free.

I love experimenting with what’s in season, too. In the fall, I’ll sometimes add diced apples for a little sweetness. In spring, peas and asparagus get tossed right in. The base of ground turkey and sweet potatoes is so versatile, you can really make it your own.

Serving & Storage Suggestions

This ground turkey sweet potato casserole shines straight from the oven, but it’s also a meal-prep superstar. Here’s how I serve and store it for best results:

• Serving Temperature: Best served hot, right after baking. The cheese is melty, and the sweet potatoes are at their creamiest.
• Presentation: Sprinkle with fresh parsley or chives for a pop of color. I like to serve it straight from the casserole dish for that homey, family-style vibe.
• What to Serve With: Pair with a crisp green salad, some crusty whole-grain bread, or roasted Brussels sprouts for a complete meal. For brunch, a side of fruit works wonders.
• Storing Leftovers: Let the casserole cool completely, then cover tightly or transfer to airtight containers. Refrigerate for up to 4 days.
• Freezing: Freeze individual portions or the entire casserole (wrapped well) for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or microwave individual servings until hot. Add a splash of broth if it seems dry.
• Flavor Tip: The flavors deepen after a day or two, so leftovers might taste even better! I often pack slices for lunch, and they reheat beautifully.

Honestly, this casserole never lasts long in my house, but when it does, I’m always glad to pull a piece out of the fridge or freezer for a quick, satisfying meal.

Nutritional Information & Benefits

Here’s the scoop on what you’re eating with this ground turkey sweet potato casserole (per serving, based on 6 servings):

• Calories: ~320
• Protein: 24g
• Carbohydrates: 28g (mostly from sweet potatoes and veggies)
• Fat: 11g (with cheese; less if omitted)
• Fiber: 5g
• Sugar: 8g (natural, from veggies)

Health Benefits: Sweet potatoes are loaded with vitamin A and fiber, while ground turkey is a fantastic source of lean protein. The veggies add antioxidants, and using low-sodium broth helps keep things light. You get a balanced meal that’s naturally gluten-free and easy to make dairy-free.

Allergens: Contains dairy if using cheese. Easily adapted to suit other dietary needs.

From my own wellness journey, I’ve found recipes like this help me stay satisfied and energized—no blood sugar crashes, just steady comfort food happiness.

Conclusion

When fall hits, I crave dinners that warm me up from the inside out—and this ground turkey sweet potato casserole is always at the top of my list. It’s wholesome, full of flavor, and flexible enough to make all year long. Whether you’re feeding a busy family or just want leftovers to get you through the week, this casserole checks all the boxes.

I hope you’ll try it, make it your own, and maybe even start your own casserole traditions. Every time I make this, it reminds me why I love cooking: good food brings us together, keeps us nourished, and (let’s be honest) makes life a little bit easier.

If you make this recipe, let me know how it turns out! Share your twists, leave a comment, or pin it for later. Here’s to cozy meals, happy bellies, and plenty of seconds.

Frequently Asked Questions

Can I make ground turkey sweet potato casserole ahead of time?

Absolutely! Assemble the casserole up to a day in advance, cover, and refrigerate. Bake just before serving—add 5-10 minutes to the baking time if it’s cold from the fridge.

How do I make this recipe dairy-free?

Just use your favorite dairy-free cheese or skip the cheese topping altogether. The casserole is still rich and flavorful without it.

Can I freeze ground turkey sweet potato casserole?

Yes! Freeze the cooked casserole (whole or in portions) for up to 2 months. Thaw in the fridge overnight and reheat in the oven or microwave.

What can I use instead of ground turkey?

Ground chicken or lean ground beef both work well. For a vegetarian version, try crumbled tempeh, lentils, or even extra beans.

Are there ways to add more veggies to this casserole?

Definitely—toss in extra spinach, kale, mushrooms, peas, or even diced carrots. This recipe is super flexible and great for cleaning out the fridge!

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