Sweet Potato Turkey Bake (Printable)
Layered sweet potato, ground turkey, black bean, and cheese casserole—wholesome comfort food for busy nights.
# What You'll Need:
→ Meats
01 - 1 lb ground turkey
→ Vegetables
02 - 2 large sweet potatoes, peeled and diced
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
→ Beans
06 - 1 can (15 oz) black beans, drained and rinsed
→ Dairy
07 - 1½ cups shredded Monterey Jack or cheddar cheese
08 - ½ cup sour cream (optional, for serving)
→ Spices and Pantry
09 - 1 tbsp olive oil
10 - 1 tsp ground cumin
11 - 1 tsp paprika
12 - ½ tsp chili powder
13 - ½ tsp dried oregano
14 - ¾ tsp salt
15 - ¼ tsp black pepper
16 - 1 can (14 oz) diced tomatoes, drained
17 - 2 tbsp chopped fresh cilantro (optional)
# How-To Steps:
01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and diced bell pepper. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are softened and fragrant.
03 - Add the ground turkey to the skillet along with the ground cumin, paprika, chili powder, dried oregano, salt, and black pepper. Cook for 5 to 6 minutes, breaking up the meat with a spoon, until the turkey is fully browned and no longer pink.
04 - Stir in the drained black beans and drained diced tomatoes. Let the mixture simmer for 3 minutes to allow the flavors to meld, then remove from heat.
05 - Spread half of the diced sweet potatoes in an even layer across the bottom of the prepared baking dish. Spoon half of the turkey and black bean mixture over the sweet potatoes, spreading it evenly.
06 - Repeat the layering with the remaining sweet potatoes followed by the remaining turkey and black bean mixture, distributing everything uniformly.
07 - Cover the baking dish tightly with aluminum foil and bake for 25 to 30 minutes, or until the sweet potatoes are nearly tender when pierced with a fork.
08 - Remove the foil and sprinkle the shredded Monterey Jack or cheddar cheese evenly over the top. Return to the oven uncovered and bake for an additional 10 minutes until the cheese is fully melted and bubbling.
09 - Allow the bake to rest for 5 to 10 minutes before serving. Garnish with fresh cilantro and serve with sour cream on the side if desired.
# Expert Advice:
01 -
- It reheats beautifully, so you will actually be excited for leftovers the next day.
- The sweet and savory combo from the potatoes and spiced turkey is genuinely addictive.
- Everything cooks in one pan and one baking dish, which means cleanup is almost too easy.
02 -
- Do not skip draining the tomatoes and rinsing the beans, or you will end up with a swimming pool at the bottom of your dish.
- Cut your sweet potatoes uniformly, because oversized chunks will stay hard while smaller pieces turn to mush, and that frustration is avoidable.
- The bake sets up nicely after resting, so resist the urge to dig in immediately or your portions will look like a pile on the plate.
03 -
- Taste the turkey mixture before you start layering and adjust the salt, because canned tomato brands vary wildly in sodium and your dish depends on this seasoning being right.
- Shred your own cheese from a block instead of using pre shredded bags, because the anti caking agents on bagged cheese prevent it from melting into that beautiful gooey layer you want.