Description
Cozy up with this protein-packed casserole that combines lean turkey and sweet potatoes into one delicious, nutritious dish. Skip the guilt and dive right into comfort food heaven!
Ingredients
Scale
- 2 lbs (900g) sweet potatoes, peeled and cut into ½-inch cubes
- 1½ lbs (680g) lean ground turkey
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 garlic cloves, minced (about 1 tablespoon)
- 2 tablespoons olive oil, divided
- 1 red bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (adjust to taste)
- 1 cup (240ml) low-sodium chicken broth
- 1 can (14.5 oz/411g) diced tomatoes, drained
- 1½ cups (170g) shredded cheese (cheddar, monterey jack, or a blend)
- Salt and freshly ground black pepper to taste
- 2 green onions, thinly sliced for garnish
- Fresh cilantro, chopped for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until just tender but not mushy.
- Meanwhile, heat remaining olive oil in a large skillet over medium heat. Cook onions until translucent (3-4 minutes), add garlic and cook 30 seconds until fragrant. Add ground turkey, breaking it apart while cooking until browned (6-8 minutes).
- Add diced red bell pepper, oregano, cumin, smoked paprika, and chili powder to the skillet. Cook for 2 minutes to bloom the spices.
- Pour in chicken broth and drained diced tomatoes. Simmer for 5 minutes until slightly reduced. Remove from heat and fold in roasted sweet potatoes and half the cheese.
- Transfer mixture to a 9×13 inch baking dish and top with remaining cheese. Bake for 20-25 minutes until cheese is bubbly and golden.
- Let rest for 5-10 minutes, then garnish with green onions and cilantro before serving.