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Ground Turkey Sweet Potato Bake Recipe
Ben Carraoli

Ground Turkey Sweet Potato Bake Recipe

I recently tried making this Ground Turkey Sweet Potato Bake, and I have to say, it quickly became one of my go-to weeknight dinners. The combination of tender sweet potatoes, savory ground turkey, and melty cheese was absolutely satisfying.
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Total Time 1 hour 5 minutes
Ingredients Method Notes

Ingredients
  

  • Ground turkey – 1 lb; choose lean turkey for a healthier option that browns nicely.
  • Sweet potatoes – 2 medium; fresh firm potatoes work best to avoid excess moisture.
  • Zucchini – 2 medium; slice and quarter for even cooking. Avoid frozen zucchini as it releases too much water.
  • Parmesan cheese – 2/3 cup freshly grated; grating it yourself gives better flavor and melts beautifully.
  • Olive oil – 5 tbsp; enhances flavor and keeps the veggies from drying out.
  • Garlic powder – 1 1/2 tsp; adds warmth and depth without overpowering.
  • Rosemary – 1 tsp; a little herb goes a long way in boosting flavor.
  • Salt and pepper – to taste; essential for seasoning and bringing all flavors together.

Method
 

  1. Start by preheating your oven to 400°F (200°C). Peel and chop your sweet potatoes into bite-sized cubes. Toss them with 2 tbsp of olive oil, 1/2 tsp garlic powder, 1/2 tsp rosemary, salt, and pepper. Spread them in a baking dish and bake for 30 minutes until tender.
  2. While the sweet potatoes bake, heat 1 tbsp olive oil in a skillet over medium heat. Add the ground turkey along with 1 tsp garlic powder, 1/2 tsp rosemary, salt, and pepper. Cook until fully browned and slightly crispy on the edges, about 8–10 minutes.
  3. Chop the zucchini into slices and then quarter them for even cooking. This ensures they roast nicely without getting mushy. Set aside until the sweet potatoes are done.
  4. Remove the sweet potatoes from the oven and add the browned ground turkey and zucchini. Gently toss everything together, drizzle with 2 more tbsp of olive oil, and sprinkle with freshly grated parmesan cheese. Return to the oven and bake for an additional 10 minutes until cheese melts and everything is heated through.

Notes

  • I always use fresh parmesan—it melts better and tastes richer.
  • Roasting sweet potatoes separately ensures they don’t turn mushy.
  • Don’t overcrowd the baking dish; everything cooks more evenly when spread out.
  • I like to add a little extra garlic powder for a more robust flavor.
  • Let it rest for a few minutes after baking; the flavors meld beautifully.