Description
This Ground Turkey and Sweet Potato Bake is a simple, nourishing one-pan dinner combining savory ground turkey, caramelized sweet potatoes, fresh zucchini, and melted Parmesan cheese with aromatic rosemary and garlic. It’s healthy, budget-friendly, meal-prep friendly, and ready in about an hour with minimal cleanup.
Ingredients
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
Instructions
Preheat your oven to 400°F. This temperature is perfect for getting those sweet potatoes tender on the inside and caramelized on the outside!
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.
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.
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.
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.
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.
Return the dish to the oven and bake for 10 minutes. This gives the zucchini time to soften and lets all the flavors mingle.
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!
Sprinkle that gorgeous shredded Parmesan cheese all over the top. Don’t be shy – you want good coverage!
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!).
Let it cool for just a couple of minutes, then serve it up! The combination of flavors is absolutely heavenly.
Notes
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American