Description
This Hearty Ground Turkey and Sweet Potato Casserole is a comforting and nutritious one-dish meal that combines the natural sweetness of roasted sweet potatoes with savory ground turkey, aromatic herbs, and creamy cheddar cheese. Baked to perfection, it offers a balanced blend of flavors and textures perfect for a family dinner or meal prep.
Ingredients
Scale
Vegetables and Herbs
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 large yellow onion, finely diced into 1/4-inch pieces
- 2.5 tsp fresh rosemary, minced
- 2 tsp parsley
Proteins
- 1 lb ground turkey
- 2.5 cups cheddar cheese, shredded
Carbohydrates
- 1 cup basmati rice, rinsed until water runs clear
Liquids
- 14.5 oz vegetable broth (low sodium preferred)
- 2 cups milk
Seasonings and Oils
- 1.5 tbsp olive oil (preferably extra virgin for roasting)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
Instructions
- Preheat and prepare sweet potatoes: Preheat your oven to 400°F (205°C). Toss the cubed sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1.5 tsp minced rosemary. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Cook the ground turkey and onions: While the sweet potatoes roast, heat the remaining 0.5 tbsp olive oil in a large skillet over medium heat. Add the diced onions and cook until translucent, about 5 minutes. Add the ground turkey, smoked paprika, remaining salt, pepper, garlic powder, and 1 tsp rosemary. Cook, breaking the meat apart with a spoon until fully browned and cooked through, about 8-10 minutes.
- Prepare rice mixture: In a large mixing bowl, combine the rinsed basmati rice with the vegetable broth, milk, parsley, and the cooked ground turkey mixture. Stir well to combine.
- Assemble casserole: In a greased 9×13 inch casserole dish, layer half of the roasted sweet potatoes on the bottom. Pour in the turkey-rice mixture evenly on top. Then, layer the remaining sweet potatoes over the rice mixture.
- Add cheese and bake: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is melted and golden brown.
- Rest and serve: Let the casserole rest for 5-10 minutes before serving to allow it to set and cool slightly. Garnish with extra parsley if desired and enjoy!
Notes
- For best results, freshly shred your own cheddar cheese as pre-shredded cheeses may contain anti-caking agents that affect melting.
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- This casserole can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months.
- To make this dish dairy-free, replace the milk with a plant-based milk and use a dairy-free cheese alternative.
- Ensure you rinse the basmati rice thoroughly to remove excess starch and prevent the casserole from becoming gummy.
