Ground Turkey Sweet Potato Bake

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This hearty and healthy ground turkey sweet potato bake with zucchini and mozzarella is a fantastic low-carb dinner that feels so cozy! Full of fresh vegetables, tasty spices, savory turkey, and creamy cheese, this weeknight dinner will be a hit with the whole family.

Check out all my healthy ground turkey recipes or try my zucchini lasagna boats with ground turkey as well!

A wooden spoon scooping into a baking dish with roasted sweet potatoes, zucchini, and ground turkey.

Ground Turkey Sweet Potato Casserole Features

This nutritious and filling meal is packed with veggies, lean protein, and fiber.
It comes together in an hour, much of which is hands-off time!
You only need a baking dish and a skillet to pull this recipe together - making clean up easy.

Ingredients

Ground Turkey - one of my favorite lean proteins, ground turkey is easy to cook and tastes so savory. Feel free to swap for ground chicken as well.
Sweet Potatoes - forming the base of the casserole, sweet potatoes as such a fantastic root vegetable. They cook to tender perfection and taste both sweet and savory. See the FAQs for a list of substitution ideas!
Yellow Onion - mellow yellow onion is perfect for this dish, but you can sub for white onion as well.
Zucchini - the unexpected vegetable in this bake, zucchini adds just enough fresh and juicy flavor to offset the denseness of the potatoes.
Mozzarella Cheese - just a handful of mozzarella cheese takes this dish over the top! It adds wonderful creaminess and a satisfying cheese pull moment right out of the oven.
Seasonings - a combination of smoked paprika, Italian seasoning, garlic powder, salt, and pepper is the flavor combo this dish needs to shine.
Olive Oil - you'll use oil to cook both the sweet potatoes and onions and then the ground turkey. Feel free to swap for your favorite type of oil.

See the recipe card for quantities.

Ingredients for a ground turkey sweet potato bake on a marble background.

Ground Turkey Veggie Casserole FAQs

Can you freeze this dish?

Yes, after baking, allow the casserole to cool and then freeze it for up to 3 months.

What vegetables can you substitute?

You can use any type of squash (butternut, pumpkin, kabocha, etc) in place of the sweet potatoes. You can use yellow squash (summer squash), broccoli, green beans, bell peppers, or mushrooms in place of the zucchini.

Ground turkey sweet potato bake with zucchini and mozzarella being scooped up with a wooden spoon.

If you try this easy sweet potato turkey casserole recipe, leave a comment and a star rating below!

Sweet potato and zucchini ground turkey bake in a large baking dish with a wooden spoon.

Ground Turkey Sweet Potato Bake

This weeknight-friendly ground turkey sweet potato casserole is wholesome combination but still tastes like comfort food!

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Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Author: Emily Wilson

Equipment

1 Large Baking Dish 9x13" suggested
1 Cutting Board
1 Large Chef's Knife

Ingredients

2 medium sweet potatoes peeled and diced into ½ inch cubes
1 yellow onion diced
3 tablespoons olive oil divided
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pound ground turkey
2 medium zucchini diced into ½ inch pieces
1 cup shredded mozzarella cheese
Optional toppings - chopped parsley and lemon juice

Instructions

Preheat oven to 400 degrees F.
Add the sweet potatoes and diced onions to a large baking dish (9x13 inch) and toss with 2 tablespoons of olive oil, smoked paprika, Italian seasoning, garlic powder, salt, and pepper. Bake for 30 minutes.
While the sweet potatoes are baking, heat a large skillet over medium heat. Add the remaining tablespoon of oil and once hot add the ground turkey. Cook for 4 to 5 minutes until the turkey is browned.
Remove the sweet potatoes from the oven and add the browned turkey and diced zucchini. Stir to combine. Top with mozzarella cheese.
Cover with a piece of aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes.
Top with optional chopped parsley and a squeeze of lemon juice.

Notes

Storage - Leftovers can be saved for up to 4 days in an airtight container in the refrigerator.

Freeze - After baking, allow the casserole to cool and freeze for up to 3 months. To reheat, allow to defrost in the refrigerator for 12 to 24 hours and then bake in a 350 degree oven for 10 to 15 minutes.