Turkey & Sweet Potato Bake

Turkey & Sweet Potato Bake is a comforting, well-balanced dinner that brings together savory ground turkey and tender sweet potatoes in one cozy, satisfying dish. From the first bite, this bake feels hearty yet light, making it ideal for busy weeknights or relaxed family meals. Because turkey cooks gently and absorbs flavor easily, it pairs beautifully with the natural sweetness of roasted sweet potatoes.

As the ingredients bake together, a creamy sauce forms, tying everything into a moist, cohesive dish that feels homemade and nourishing. Meanwhile, a light layer of melted cheese adds richness without overpowering the flavors. The result is a bake that’s simple, dependable, and deeply comforting.

Bakes like this became popular for good reason—they’re practical, forgiving, and easy to customize. Over time, they’ve evolved into modern comfort food staples that fit today’s kitchens and schedules. This version keeps things straightforward while delivering warmth, texture, and flavor in every serving. Whether served fresh from the oven or reheated the next day, it’s a recipe you’ll want to keep on repeat.

Recipe Yield: 4–6 servings

INGREDIENTS

3 cups sweet potatoes, peeled and diced (½-inch, uneven cubes)
1 lb ground turkey
1 cup yellow onion, finely chopped
2 cloves garlic, minced
½ cup chicken broth
½ cup heavy cream
2 tbsp cream cheese, softened
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¾ tsp salt
½ tsp black pepper
1 tsp dried thyme
1 tbsp fresh parsley, finely chopped (optional)

INSTRUCTIONS

1. Roast the sweet potatoes:
First, preheat the oven to 400°F. Then, toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread evenly on a baking sheet and roast for 22–25 minutes, until tender.

2. Cook the turkey:
Meanwhile, heat a large skillet over medium heat. Add the ground turkey and cook, gently breaking it apart, until mostly browned. Next, add the onion and garlic, and cook for 3–4 minutes until fragrant and softened.

3. Make the creamy base:
After that, pour in the chicken broth and heavy cream. Add the cream cheese and dried thyme. Stir gently until smooth and lightly thickened, then simmer for 3–4 minutes over low heat.

4. Assemble the bake:
Then, fold the roasted sweet potatoes into the creamy turkey mixture, keeping the cubes intact. Transfer everything to a lightly greased white casserole dish. Sprinkle mozzarella and Parmesan evenly over the top.

5. Bake and rest:
Finally, bake uncovered for 18–22 minutes, until the cheese is melted, lightly golden, and the bake looks moist and cohesive. Let rest for 5 minutes, then garnish with fresh parsley before serving.

Helpful Tips to Perfect This Recipe

• Maintain moisture: Avoid overbaking. Remove the bake as soon as the cheese melts and bubbles to keep the turkey tender and juicy.
• Keep sweet potato cubes consistent in size: This helps them cook evenly and hold their shape once baked with the sauce.
• Adjust creaminess easily: For an extra-creamy texture, stir in 1–2 tbsp additional cream before baking.