Description
This Hearty Ground Turkey and Sweet Potato Casserole is a comforting one-dish meal combining tender roasted sweet potatoes, flavorful ground turkey, and creamy basmati rice in a cheesy, aromatic sauce. Seasoned with fresh rosemary, smoked paprika, and parsley, this casserole offers a nutritious and delicious blend of protein, veggies, and carbs perfect for a family dinner or meal prep.
Ingredients
Vegetables and Herbs
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2.5 tsp fresh rosemary, minced
- 1 large yellow onion, finely diced into 1/4-inch pieces
- 2 tsp parsley
Proteins
- 1 lb ground turkey
- 2.5 cups shredded cheddar cheese
Liquids and Grains
- 14.5 oz vegetable broth (low sodium preferred)
- 2 cups milk
- 1 cup basmati rice, rinsed until water runs clear
Spices and Oils
- 1.5 tbsp olive oil (Bertolli Extra Virgin recommended for roasting)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
Instructions
- Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, half the salt (3/8 tsp), black pepper, garlic powder, and rosemary. Spread them evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized, stirring halfway through.
- Cook Ground Turkey and Onions: While the sweet potatoes roast, heat a large skillet over medium heat. Add the ground turkey and diced onions. Season with the remaining salt and smoked paprika. Cook, stirring often, until the turkey is fully browned and onions are softened, about 8-10 minutes. Drain excess fat if necessary.
- Combine Rice and Liquids: In a large casserole dish, mix the rinsed basmati rice with the cooked turkey and onions. Pour in the vegetable broth and milk, stirring to combine. Add half of the shredded cheddar cheese and parsley, mixing well.
- Assemble and Bake the Casserole: Add the roasted sweet potatoes to the casserole mixture, folding them gently to preserve their shape. Sprinkle the remaining cheddar cheese evenly on top. Cover the casserole dish with foil and bake in the preheated oven for 20 minutes.
- Finish Baking: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. Let the casserole cool for 5 minutes before serving.
Notes
- The sweet potatoes can be roasted ahead of time to save preparation minutes.
- Use low-sodium vegetable broth to control salt content.
- Substitute ground turkey with ground chicken or lean beef if preferred.
- For a dairy-free version, replace milk and cheese with non-dairy alternatives.
- Make sure to rinse basmati rice well to prevent mushy texture in the casserole.
