Ingredients:
For the Filling:
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1 lb ground turkey
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2 medium sweet potatoes, peeled and diced (about 3 cups)
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1 small onion, diced
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2 cloves garlic, minced
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1 cup bell peppers (red or green), diced
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1 cup frozen peas or green beans (optional)
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp chili powder (optional for a little heat)
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Salt and pepper, to taste
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2 tbsp olive oil
For the Topping:
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1 cup shredded cheddar cheese (or mozzarella, or a blend)
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¼ cup panko breadcrumbs (optional for crunch)
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1 tbsp butter (for mixing with breadcrumbs)
👨🍳 Instructions:
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Preheat oven to 375°F (190°C).
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Cook the sweet potatoes: Boil diced sweet potatoes in salted water until tender (about 10 minutes). Drain and set aside.
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Cook the turkey and veggies:
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In a large skillet, heat olive oil over medium heat.
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Add diced onion and bell peppers; sauté for 3–4 minutes until softened.
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Add garlic and cook 1 minute more until fragrant.
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Add ground turkey, breaking it up with a spoon, and cook until browned and cooked through (about 6–8 minutes).
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Season with cumin, smoked paprika, chili powder, salt, and pepper. Stir in frozen peas or green beans if using and cook 2 more minutes.
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Combine:
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In a large bowl, mash sweet potatoes lightly (leave some chunks for texture).
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Stir in the cooked turkey and vegetable mixture until well combined.
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Assemble casserole:
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Transfer mixture to a greased 9×9-inch baking dish.
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Sprinkle shredded cheese evenly over the top.
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Add crunchy topping (optional):
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In a small bowl, mix panko breadcrumbs with melted butter.
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Sprinkle over the cheese layer.
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Bake for 20–25 minutes until cheese is melted and bubbly and topping is golden brown.
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Let cool for a few minutes before serving.
🍽 Serving Suggestions:
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Serve with a fresh green salad or steamed veggies.
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Add hot sauce or salsa on the side for extra flavor.
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Leftovers keep well in the fridge for 3–4 days or freeze for up to 2 months.