Description
This comforting Ground Turkey and Sweet Potato Casserole combines tender sweet potato cubes with savory ground turkey, basmati rice, and a creamy broth mixture, topped with melted cheddar cheese. Baked to perfection, it’s an easy one-dish meal perfect for family dinners that offers a balanced blend of flavors and wholesome ingredients.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed (about 3-4 cups)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 2 teaspoons dried crushed rosemary
Protein and Vegetables
- 1 lb. lean ground turkey
- 1 medium yellow onion, diced
Liquid and Grains
- 1 (14.5 oz) can vegetable broth (about 2 cups)
- 1 ¾ cups whole milk (or half & half)
- 1 cup basmati rice
Topping and Garnish
- 2 cups shredded cheddar cheese
- 2 teaspoons chopped parsley (or dried parsley flakes)
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (204°C). Peel and dice the sweet potatoes into 1-inch cubes to ensure even cooking.
- Season and Bake Sweet Potatoes: Place the cubed sweet potatoes in a 9 x 13-inch casserole dish. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, and dried rosemary. Stir well to coat all pieces evenly. Bake uncovered for 30 minutes to partly cook the potatoes and infuse flavor.
- Cook Ground Turkey: While the sweet potatoes are baking, heat a large skillet over medium-high heat. Add the lean ground turkey, breaking it apart with a spoon. Cook and stir until the turkey is fully browned and no pink remains.
- Sauté Onion: Add the diced yellow onion to the browned turkey in the skillet. Continue sautéing for 3-5 minutes until the onions soften and become translucent, enhancing the mixture’s flavor.
- Add Liquids and Rice: After the sweet potatoes have baked for 30 minutes, remove the casserole dish from the oven. Add the vegetable broth, whole milk, uncooked basmati rice, and the cooked turkey and onion mixture. Stir everything thoroughly to combine all ingredients evenly.
- Bake the Casserole: Place the casserole dish back into the oven and bake uncovered for 15 minutes. This allows the rice to start cooking and absorb the liquid.
- Add Cheese Topping: After 15 minutes, remove the casserole from the oven and evenly cover the top with shredded cheddar cheese. Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Rest and Garnish: Once baking is complete, let the casserole rest and cool for 10-15 minutes. This helps it set and makes serving easier. Before serving, sprinkle with chopped parsley or dried parsley flakes for a fresh, vibrant finish.
Notes
- Sweet potatoes can be orange, white, or even purple varieties, offering subtle differences in flavor and color.
- You can substitute the ground turkey with ground beef or chicken; if using high-fat ground beef, drain excess fat before mixing.
- Vegetable broth can be swapped for chicken broth or homemade broth for more flavor complexity.
- You can use half & half instead of whole milk for a richer casserole.
- If basmati rice isn’t available, long grain white rice is a suitable alternative.
Nutrition
- Serving Size: 1 serving (about 1/8 of the casserole)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg
