Ingredients
Scale
- 1 lb lean ground turkey
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley or cilantro for garnish
Instructions
- Start by preheating your oven to 400°F (200°C). Grease a large 9×13 inch baking dish with a bit of olive oil or non-stick cooking spray. Peel your sweet potatoes and chop them into small, uniform cubes about half an inch thick. Dicing them small is the secret to ensuring they cook through at the same rate as the turkey. Chop your onion and bell pepper, and mince the garlic so everything is ready to go.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until it is no longer pink, breaking it apart with a spatula as it browns. Once the turkey is cooked, stir in the diced onions, bell peppers, and garlic. Cook for another 3 to 4 minutes until the vegetables begin to soften. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, ensuring the meat and veggies are evenly coated in the spices.
- In your prepared baking dish, toss the raw sweet potato cubes with the remaining tablespoon of olive oil and a pinch of salt. Pour the turkey and vegetable mixture over the sweet potatoes and stir everything together directly in the dish. Spread the mixture into an even layer. Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle the cheese over the top if using, and bake uncovered for another 10 minutes until the sweet potatoes are tender and the cheese is bubbly. Garnish with fresh herbs before serving.
- Cook Time: 50 minutes