Ground Turkey and Sweet Potato Bake

Ground Turkey and Sweet Potato Bake is a simple, nourishing, and absolutely delicious one-pan dinner! It combines savory ground turkey, tender roasted sweet potatoes, fresh zucchini, and melty Parmesan cheese all baked together with aromatic rosemary and garlic.

Love More Dinner Recipes? Try My One Pan Ground Turkey Pasta or this Stuffed Bell Pepper Soup with Ground Turkey next.

Why You’ll Love This Recipe

Hearty, wholesome, and full of cozy flavor, this bake combines savory ground turkey with naturally sweet roasted potatoes for a balanced and satisfying meal. Seasoned to perfection and baked until tender, it’s nourishing comfort food that’s still light and nutritious. Perfect for an easy weeknight dinner or meal prep.

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Ingredient List

For the Sweet Potatoes:

• 2 medium sweet potatoes, peeled and chopped into cubes
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

For the Ground Turkey:

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

For the Bake:

• 2 small zucchini, sliced and quartered
• 2 tablespoons olive oil (for finishing)
• 2/3 cup shredded Parmesan cheese

Total olive oil needed: 5 tablespoons

Why These Ingredients Work

Sweet Potatoes: These are the star of the show! They provide natural sweetness, a creamy texture when roasted, and loads of vitamins. Chopping them into cubes ensures they cook evenly and get those crispy, caramelized edges we all love.

Ground Turkey: Lean, protein-packed, and budget-friendly. It stays moist when you don’t overcook it and absorbs all those beautiful herbs and seasonings.

Zucchini: Adds freshness and a slight crunch. It also releases moisture during cooking, which keeps everything from drying out. Plus, it’s a sneaky way to get more veggies in!

Parmesan Cheese: This is non-negotiable for me! It creates a golden, savory crust on top and adds that umami punch that makes this dish irresistible.

Rosemary and Garlic: These aromatics are MAGIC together. They make your whole house smell like an Italian bistro and complement both the sweet potatoes and turkey perfectly.

Olive Oil: Used in layers throughout the recipe to help with roasting, browning, and adding richness to the final dish.

Essential Tools and Equipment

• Large baking dish (9×9 or 9×13 inch works perfectly)
• Large skillet or pan (for cooking the ground turkey)
• Chef’s knife and cutting board
• Measuring spoons
• Mixing spoon or spatula
• Vegetable peeler

How To Make Ground Turkey and Sweet Potato Bake

Step 1: Preheat and Prep

Preheat your oven to 400°F. This temperature is perfect for getting those sweet potatoes tender on the inside and caramelized on the outside!

Step 2: Prepare the Sweet Potatoes

Peel and chop your sweet potatoes into even cubes (about 3/4 to 1-inch pieces work best). Place them in your large baking dish. Toss them with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon dried rosemary, and a generous pinch of salt and pepper.

Step 3: Bake the Sweet Potatoes

Pop the baking dish in the oven and bake for 30 minutes. The sweet potatoes should be fork-tender and starting to brown around the edges.

Step 4: Cook the Ground Turkey

While those sweet potatoes are roasting, heat 1 tablespoon olive oil in a large pan over medium heat. Add the ground turkey and use a wooden spoon or spatula to break it up into crumbles. Cook until it’s browned and cooked through – about 8-10 minutes.

Season with 1 teaspoon garlic powder, 1/2 teaspoon rosemary, salt, and pepper. Give it a good stir and set aside.

Step 5: Prep the Zucchini

Slice your zucchini into rounds, then quarter each slice. This size is perfect – not too big, not too small – and it cooks quickly without getting mushy.

Step 6: Combine Everything

When the timer goes off for the sweet potatoes, carefully remove the baking dish from the oven. Add your cooked ground turkey and chopped zucchini right on top of those sweet potatoes. Give everything a good stir to distribute evenly.

Step 7: Continue Baking

Return the dish to the oven and bake for 10 minutes. This gives the zucchini time to soften and lets all the flavors mingle.

Step 8: Add the Finishing Touches

Remove the dish from the oven again. Drizzle the remaining 2 tablespoons of olive oil over everything and stir to coat evenly. This adds richness and helps the cheese stick!

Step 9: Top with Cheese

Sprinkle that gorgeous shredded Parmesan cheese all over the top. Don’t be shy – you want good coverage!

Step 10: Final Bake

Bake for 10 more minutes until the cheese is melted and starting to turn golden. If you want extra crispy cheese, pop it under the broiler for 1-2 minutes at the end (but watch it carefully!).

Step 11: Serve and Enjoy

Let it cool for just a couple of minutes, then serve it up! The combination of flavors is absolutely heavenly.

You Must Know

Sweet Potato Size Matters: Cut your sweet potatoes into uniform cubes so they cook evenly. Nothing’s worse than some pieces being mushy while others are still hard!

Don’t Skip the Seasoning Layers: We season the sweet potatoes, then the turkey separately. This builds flavor complexity that makes the dish taste like you spent hours on it.

Personal Secret: I always save those 2 tablespoons of olive oil for the end instead of adding it all at the beginning. Drizzling it on before the cheese creates this incredible richness and helps everything come together. It’s a game-changer!

Pro Tips & Cooking Hacks

• Use a Meat Thermometer: Ground turkey should reach 165°F internal temperature. Overcooking makes it dry and crumbly.
• Fresh Herbs Upgrade: If you have fresh rosemary, use 2-3 teaspoons instead of dried. Add it in the last 10 minutes so it doesn’t burn.
• Even Browning: Spread your sweet potatoes in a single layer for the first bake. Crowding = steaming instead of roasting.
• Crispy Cheese Trick: Pat the surface dry with a paper towel before adding cheese. This helps it get golden and crispy instead of steaming.
• Common Mistake to Avoid: Don’t add the zucchini at the beginning! It’ll turn to mush. Adding it halfway through keeps it tender but not soggy.
• Time-Saver: Chop your sweet potatoes the night before and store them in water in the fridge. Just drain and pat dry before using.

Flavor Variations & Suggestions

Protein Swaps:

• Ground beef for a heartier, richer flavor
• Ground chicken for even lighter option
• Italian sausage (mild or spicy) for bold, fennel-kissed taste
• Crumbled tempeh or plant-based ground for vegetarian version

Veggie Additions:

• Broccoli florets (add with zucchini)
• Bell peppers in any color (adds sweetness)
• Mushrooms (adds umami depth)
• Diced onions (cook with the turkey)
• Carrots (add with sweet potatoes)
• Yellow squash (swap for half the zucchini)
• Butternut squash (use instead of or with sweet potatoes)

Cheese Options:

• Crumbled feta for tangy, Mediterranean vibe
• Sharp cheddar for classic comfort
• Mozzarella for gooey, stretchy goodness
• Asiago for nutty, intense flavor
• Mix of cheeses for ultimate indulgence

Seasoning Tweaks:

• Italian seasoning blend instead of rosemary
• Add 1/2 teaspoon cinnamon to the sweet potatoes for warmth
• Fresh parsley or dill at the end for brightness
• Red pepper flakes for heat
• Smoked paprika for depth

Extra Flavor Boosters:

• Sauté diced onions and minced fresh garlic with the turkey
• Add a splash of Worcestershire sauce to the turkey for beefier taste
• Drizzle with balsamic glaze before serving
• Squeeze fresh lemon juice over the top

Breakfast Transformation: Reheat leftovers and top with a fried egg or poached egg with a runny yolk. The egg yolk creates this incredible sauce when you break it – it’s DIVINE!

Make-Ahead Options

This recipe is fantastic for meal prep! Here’s how to make it work for your schedule:

Partial Make-Ahead:

• Chop sweet potatoes up to 24 hours ahead (store in water in the fridge)
• Cook the ground turkey up to 2 days ahead (store covered in fridge)
• Prep zucchini the morning of (store in a sealed container)

Full Make-Ahead:

• Assemble the entire dish without the final cheese topping
• Cover tightly and refrigerate for up to 24 hours
• When ready to bake, add 10-15 minutes to the cooking time since it’s starting cold
• Add cheese in the last 10 minutes as directed

Freezer Instructions:

• Assemble completely but don’t add the cheese topping
• Cover tightly with plastic wrap and then foil
• Freeze for up to 3 months
• Thaw completely in the refrigerator overnight
• Bake as directed, adding cheese at the end
• You can also freeze cooked leftovers for up to 2 months

Recipe Notes & Baker’s Tips

• Sweet Potato Selection: Choose firm sweet potatoes without soft spots. The lighter-colored ones are less sweet and more savory, which works beautifully in this dish.
• Ground Turkey Fat Content: I use 93/7 (93% lean), which has enough fat to stay moist but isn’t greasy. You can use 99% lean, but add an extra tablespoon of olive oil when cooking.
• Zucchini Water Content: Smaller zucchini have less water and more flavor. If using large ones, you might want to salt them and let them drain for 10 minutes first.
• Baking Dish Size: A 9×13 gives you a thinner layer with more crispy edges. A 9×9 creates a thicker, more casserole-like texture. Both are delicious!
• Altitude Adjustment: If you’re at high altitude, you might need to increase baking time by 5-10 minutes and watch for doneness.

Serving Suggestions

This Ground Turkey and Sweet Potato Bake is a complete meal on its own, but here are some ways to dress it up:

Serve it over or with:

• Fluffy white or brown rice
• Quinoa for extra protein
• Cauliflower rice for low-carb option
• Mixed greens for a hearty dinner salad

Drizzle with:

• Marinara sauce for Italian flair
• Hot sauce for heat lovers
• Tahini sauce for Middle Eastern twist
• Balsamic reduction for sweetness

Top with:

• Dollop of sour cream or Greek yogurt
• Fresh herbs like parsley, cilantro, or basil
• Sliced avocado or guacamole
• Extra Parmesan or nutritional yeast

Side Dish Pairings:

• Crusty garlic bread
• Simple side salad with lemon vinaigrette
• Roasted asparagus or green beans
• Garlic knots

How to Store Your Ground Turkey and Sweet Potato Bake

Room Temperature: This dish should not be left at room temperature for more than 2 hours (1 hour if it’s hot outside).

Refrigerator Storage:

• Transfer to an airtight container or cover the baking dish tightly with plastic wrap or foil
• Store in the refrigerator for 7-10 days
• The flavors actually get better after a day or two!

Freezer Storage:

• Cool completely before freezing
• Portion into individual servings in freezer-safe containers
• Freeze for up to 3 months
• Label with date and contents

Reheating Instructions:

• Microwave: Heat individual portions for 2-3 minutes, stirring halfway through
• Stovetop: Reheat in a pan over medium heat with a splash of water or broth to prevent sticking (my favorite method!)
• Oven: Cover with foil and reheat at 350°F for 15-20 minutes until warmed through
• From Frozen: Thaw completely in the refrigerator overnight before reheating

Pro Tip: Add a little extra olive oil or a splash of broth when reheating to refresh the moisture!

Allergy Information

Contains:

• Dairy (Parmesan cheese)
• May contain traces of tree nuts depending on Parmesan brand

Common Allergen Substitutes:

Dairy-Free/Lactose Intolerant:

• Use nutritional yeast instead of Parmesan (adds cheesy flavor)
• Try dairy-free Parmesan alternatives
• Simply omit the cheese – it’s still delicious!

Gluten-Free:

• This recipe is naturally gluten-free as written
• Just verify your seasonings don’t contain gluten fillers

Low-FODMAP:

• Use garlic-infused olive oil instead of garlic powder
• Limit portion size of sweet potato

Nightshade-Free:

• This recipe is naturally nightshade-free!

Paleo/Whole30:

• Omit the Parmesan cheese
• Ensure your seasonings are compliant

Questions I Get Asked A Lot

My ground turkey turned out dry, What happened?

This usually means it was overcooked. Ground turkey cooks quickly – as soon as there’s no pink, remove it from heat! Using 93/7 instead of 99/1 also helps keep it moist. And don’t skip that final drizzle of olive oil!

Can I make this without cheese?

Yes! The dish is still delicious without Parmesan. You could finish it with a drizzle of balsamic glaze or hot sauce instead, or just enjoy it as-is. My dairy-free friends sprinkle nutritional yeast on top and love it!

Do I have to peel the sweet potatoes?

You don’t HAVE to, but I recommend it for the best texture. The skins can be a bit chewy when roasted in cubes. If you love the skins, just scrub them really well and leave them on!

Why do we add the zucchini halfway through?

Zucchini has high water content and cooks quickly. If you add it at the beginning, it’ll turn mushy and watery. Adding it halfway through keeps it tender-crisp and perfect!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Ground Turkey and Sweet Potato Bake turned out! Did you try any of the variations?