Ground Turkey Sweet Potato Bake (Print-Friendly Format)

Savory bake with turkey, sweet potatoes, rice, and cheddar for a comforting, balanced meal that's perfect for weeknights.

# Ingredients You’ll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 2 cm cubes
02 - 1 medium yellow onion, diced
03 - 2 teaspoons chopped fresh parsley or 2 teaspoons dried parsley flakes

→ Protein

04 - 450 g lean ground turkey

→ Grains

05 - 200 g basmati rice or long grain white rice, uncooked

→ Liquids

06 - 1 can (410 ml) vegetable broth
07 - 420 ml whole milk or half and half

→ Cheese

08 - 200 g shredded cheddar cheese

→ Seasonings

09 - 1 tablespoon extra virgin olive oil
10 - 0.5 teaspoon salt
11 - 0.5 teaspoon ground black pepper
12 - 0.25 teaspoon garlic powder
13 - 2 teaspoons dried crushed rosemary

# How to Make It:

01 - Preheat the oven to 200°C.
02 - Peel and cube sweet potatoes into approximately 2 cm chunks. Arrange cubes in a 23 x 33 cm casserole dish.
03 - Drizzle sweet potatoes with olive oil. Sprinkle with salt, black pepper, garlic powder, and rosemary. Toss to ensure even coating, then roast uncovered for 30 minutes.
04 - While potatoes roast, cook ground turkey in a large skillet over medium-high heat until browned.
05 - Add diced onion to the browned turkey and sauté for 3 to 5 minutes, until onion is softened.
06 - Remove the roasted sweet potatoes from the oven. Add the turkey and onion mixture, rice, vegetable broth, and milk to the casserole dish. Stir until all components are well combined.
07 - Return the casserole to the oven and bake uncovered for 15 minutes.
08 - Sprinkle shredded cheddar cheese evenly over the casserole. Bake an additional 10 minutes, until the cheese is melted.
09 - Allow casserole to rest for 10 to 15 minutes prior to serving. Garnish with chopped parsley.

# Extra Tips:

01 - For a creamier texture, half and half can replace whole milk.
02 - Sweet potatoes can be prepared ahead and stored in water to prevent browning before use.

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