20 Delicious Ground Turkey and Sweet Potato Recipes for Healthy Eating

There’s something truly satisfying about combining lean ground turkey with the natural sweetness of sweet potatoes—it’s a match made in healthy eating heaven! Whether you’re craving quick weeknight dinners, comforting meals, or seasonal delights, these 20 recipes are sure to inspire your next kitchen adventure. Let’s dive into a world of flavor that promises both nourishment and delight. Keep reading to discover your new favorite dish!

Ground Turkey and Sweet Potato Skillet

Kickstart your weeknight dinner with a dish that’s as nutritious as it is delicious, blending the lean goodness of ground turkey with the sweet, earthy vibes of sweet potatoes. This skillet wonder is your ticket to a fuss-free, flavor-packed meal that’ll have everyone asking for seconds.

Ingredients

• 1 lb ground turkey, preferably free-range
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp extra virgin olive oil
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 cup low-sodium chicken broth
• 1 tbsp fresh cilantro, chopped
• Salt, to precise measurement (1/2 tsp)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced onion to the skillet, sautéing until translucent, approximately 3 minutes, stirring occasionally.
3. Introduce minced garlic to the skillet, cooking for 30 seconds until fragrant, ensuring it doesn’t burn.
4. Add ground turkey to the skillet, breaking it apart with a spatula, and cook until no pink remains, about 5 minutes.
5. Stir in smoked paprika, ground cumin, cayenne pepper, and salt, coating the turkey evenly.
6. Add diced sweet potatoes and chicken broth to the skillet, stirring to combine.
7. Cover the skillet, reduce heat to medium-low, and simmer for 15 minutes, or until sweet potatoes are tender.
8. Remove the lid, increase heat to medium-high, and cook for an additional 2 minutes to reduce any remaining liquid.
9. Garnish with fresh cilantro before serving.

Just like that, you’ve got a skillet full of tender sweet potatoes and savory turkey, with a hint of smokiness and spice. Serve it over a bed of quinoa for an extra protein punch, or scoop it up with some warm tortillas for a twist on taco night.

Sweet Potato and Ground Turkey Hash

Kickstart your morning with a dish that’s as nutritious as it is delicious, blending the earthy sweetness of sweet potatoes with the lean, savory goodness of ground turkey. This hash is a breakfast game-changer, promising to keep you full and focused until lunch—no mid-morning snack attacks here!

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 tbsp clarified butter
• 1/2 lb ground turkey, preferably pasture-raised
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp extra virgin olive oil
• 1/4 cup diced red onion
• 1 clove garlic, minced
• 1 tbsp fresh cilantro, chopped

Instructions

1. Heat clarified butter in a large skillet over medium heat (350°F) until shimmering.
2. Add diced sweet potato to the skillet, spreading into a single layer. Cook for 5 minutes without stirring to allow for caramelization.
3. Stir sweet potatoes, then add red onion and garlic. Cook for an additional 3 minutes until onions are translucent.
4. Push sweet potato mixture to one side of the skillet. Add ground turkey to the empty side, breaking it apart with a spatula. Sprinkle with smoked paprika, cumin, sea salt, and black pepper.
5. Cook turkey until no pink remains, about 4 minutes, then mix with the sweet potato mixture.
6. Create two wells in the hash. Pour beaten eggs into the wells. Cover skillet and cook for 2 minutes, or until eggs are set to your liking.
7. Drizzle with extra virgin olive oil and garnish with fresh cilantro before serving.

With its crispy edges and soft, flavorful center, this hash is a textural dream. Serve it straight from the skillet for a rustic touch, or top with a dollop of Greek yogurt for a creamy contrast. Either way, it’s a morning win.

Ground Turkey Stuffed Sweet Potatoes

Who knew that combining the humble sweet potato with ground turkey could lead to such a mouthwatering masterpiece? This dish is a game-changer for weeknight dinners, blending comfort with a dash of gourmet flair. Let’s dive into creating these stuffed sweet potatoes that are sure to steal the show at any table.

Ingredients

• 4 medium sweet potatoes, scrubbed
• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, 93% lean
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup fresh cilantro, chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 400°F (204°C). Prick the sweet potatoes all over with a fork, rub them with olive oil, and place them on a baking sheet. Roast for 45-50 minutes, or until tender when pierced with a knife.
2. While the sweet potatoes roast, heat a large skillet over medium heat. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no longer pink, about 5-7 minutes.
3. Add the diced onion and minced garlic to the skillet with the turkey. Cook until the onion is translucent, about 3-4 minutes, stirring occasionally.
4. Stir in the smoked paprika, ground cumin, and cayenne pepper. Cook for another minute until fragrant. Season with salt and pepper to taste.
5. Once the sweet potatoes are done, let them cool slightly. Slice each one open lengthwise and fluff the insides with a fork. Divide the turkey mixture evenly among the sweet potatoes.
6. Sprinkle the grated cheddar cheese over the top of each stuffed sweet potato. Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving. Tip: For an extra crunch, top with toasted pumpkin seeds or a dollop of Greek yogurt.

Get ready to savor the perfect balance of creamy sweet potato and savory, spiced turkey. These stuffed sweet potatoes are not just a meal; they’re a conversation starter, especially when served with a side of roasted Brussels sprouts or a crisp apple salad.

Sweet Potato and Turkey Meatballs

Oh, the joys of stumbling upon a recipe that’s as nutritious as it is delicious! These Sweet Potato and Turkey Meatballs are your ticket to a meal that’s packed with flavor, fun, and a whole lot of health. Perfect for those who love a little twist on the classic meatball, this dish is a playful nod to comfort food with a healthy spin.

Ingredients

• 1 cup mashed sweet potato, cooled
• 1 lb ground turkey, preferably pasture-raised
• 1/2 cup panko breadcrumbs
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the mashed sweet potato, ground turkey, panko breadcrumbs, beaten egg, smoked paprika, sea salt, black pepper, and rosemary. Mix until just combined to keep the meatballs tender.
3. Using a tablespoon or a small ice cream scoop, form the mixture into 1.5-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Melt the clarified butter and lightly brush it over each meatball to ensure a golden, crispy exterior.
5. Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and have a slight bounce when pressed.
6. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute, ensuring maximum flavor in every bite.

Bursting with the earthy sweetness of sweet potato and the savory depth of turkey, these meatballs are a textural dream—crispy on the outside, tender on the inside. Serve them over a bed of zesty greens or alongside a creamy polenta for a meal that’s anything but ordinary.

Ground Turkey Sweet Potato Chili

Mmm, imagine a bowl so hearty it could bench press its own weight in flavor—that’s our Ground Turkey Sweet Potato Chili for you. Packed with a punch of protein and a sweet potato twist, this chili is the culinary equivalent of a cozy hug on a brisk day.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, preferably free-range
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups low-sodium chicken stock
• Salt, to taste

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes. Tip: For extra flavor, let the turkey develop a slight crust before stirring.
3. Stir in the diced sweet potato, yellow onion, and minced garlic, cooking until the onion is translucent, about 4 minutes.
4. Sprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper, stirring to coat the ingredients evenly, about 30 seconds. Tip: Toasting the spices releases their essential oils, deepening the chili’s flavor profile.
5. Pour in the fire-roasted diced tomatoes, black beans, and chicken stock, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 25 minutes, or until the sweet potatoes are fork-tender. Tip: Stir occasionally to prevent sticking and ensure even cooking.
7. Season with salt to taste, then remove from heat.

Ladle this robust chili into bowls and marvel at its velvety texture, where the sweetness of the potatoes dances with the smoky spices. Top with a dollop of Greek yogurt or a sprinkle of sharp cheddar for an extra layer of indulgence.

Sweet Potato and Turkey Shepherd’s Pie

Now, who said comfort food can’t strut its stuff with a healthy twist? This Sweet Potato and Turkey Shepherd’s Pie is here to dazzle your taste buds while keeping things light and lively. Perfect for those evenings when you’re craving something hearty but don’t want to undo all your good vibes from the day.

Ingredients

• 1.5 lbs ground turkey, preferably free-range
• 2 large sweet potatoes, peeled and cubed
• 1 cup unsalted chicken stock, homemade if possible
• 1/2 cup heavy cream
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup carrots, diced
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to precise taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large pot, boil the sweet potatoes in salted water until fork-tender, about 15 minutes. Drain and set aside.
3. While the potatoes cook, heat clarified butter in a skillet over medium heat. Sauté onions and garlic until translucent, about 3 minutes.
4. Add ground turkey to the skillet, breaking it apart with a spoon. Cook until no pink remains, approximately 5 minutes.
5. Stir in carrots, peas, thyme, smoked paprika, salt, and pepper. Cook for another 3 minutes, then pour in chicken stock. Simmer until slightly reduced, about 5 minutes.
6. Mash the sweet potatoes with heavy cream until smooth. Season with salt and pepper to taste.
7. Transfer the turkey mixture to a baking dish. Top evenly with the sweet potato mash.
8. Bake for 20 minutes, or until the top is lightly golden. Let stand for 5 minutes before serving.

Bold flavors and creamy textures make this dish a standout. Serve it with a crisp green salad to cut through the richness, or go all-in with a side of crusty bread for mopping up every last bit.

Ground Turkey and Sweet Potato Tacos

Ready to shake up your taco night with a twist that’s as nutritious as it is delicious? These Ground Turkey and Sweet Potato Tacos are here to prove that healthy eating doesn’t have to be boring—especially when it involves a fiesta of flavors wrapped in a warm tortilla.

Ingredients

• 1 lb ground turkey, preferably free-range
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup red onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 8 small corn tortillas, warmed
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, sea salt, and black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway through, until tender and slightly caramelized.
3. While the sweet potatoes roast, heat a large skillet over medium heat. Add the ground turkey, breaking it apart with a spatula, and cook until no pink remains, about 7 minutes.
4. Add the red onion and minced garlic to the skillet with the turkey, sautéing for 3 minutes until the onion is translucent and fragrant.
5. Once the sweet potatoes are done, gently fold them into the turkey mixture, allowing the flavors to meld for 2 minutes.
6. Warm the corn tortillas according to package instructions, then assemble the tacos by dividing the turkey and sweet potato mixture among them.
7. Garnish each taco with avocado slices, a sprinkle of fresh cilantro, and a squeeze of lime juice before serving.

Yield to the irresistible combination of savory, spiced turkey and the natural sweetness of roasted sweet potatoes, all brought together with the creamy richness of avocado. For an extra kick, drizzle with your favorite hot sauce or serve with a side of tangy slaw.

Sweet Potato Turkey Burgers

Every now and then, a burger comes along that shakes up your dinner routine in the best way possible—enter the Sweet Potato Turkey Burger, a juicy, flavor-packed twist on the classic that’ll have your taste buds doing a happy dance.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 1 cup mashed sweet potato, cooled
• 1/4 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. In a large mixing bowl, combine the ground turkey, mashed sweet potato, panko breadcrumbs, beaten egg, smoked paprika, sea salt, and black pepper. Mix gently until just combined—overmixing can lead to tough burgers.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. Pro tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Heat the olive oil and clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Carefully add the patties to the skillet. Cook for 5-6 minutes on the first side, or until a deep golden crust forms.
5. Flip the patties and reduce the heat to medium. Cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F on a meat thermometer.
6. Remove the patties from the skillet and let them rest for 3 minutes before serving. This allows the juices to redistribute, ensuring a moist burger.

Mouthwatering doesn’t even begin to cover it—these burgers are a harmonious blend of sweet and savory, with a texture that’s both tender and satisfyingly hearty. Serve them on a toasted brioche bun with a smear of avocado crema for an extra layer of indulgence.

Ground Turkey and Sweet Potato Curry

Let’s face it, we’ve all stared into the abyss of our fridge, wondering what magical dish we can whip up with ground turkey and that lone sweet potato staring back at us. Well, wonder no more, because this curry is about to become your weeknight superhero.

Ingredients

• 1 tablespoon clarified butter
• 1 pound ground turkey, preferably pasture-raised
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (13.5 oz) coconut milk, full-fat
• 1 cup chicken stock, low-sodium
• 1 tablespoon fish sauce
• 1 tablespoon lime juice, freshly squeezed
• 1/4 cup cilantro leaves, roughly chopped

Instructions

1. Heat the clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the onion, garlic, and ginger, cooking until the onion is translucent, about 3 minutes.
4. Add the sweet potato, curry powder, cumin, turmeric, and cayenne pepper, stirring to coat the ingredients evenly, about 1 minute.
5. Pour in the coconut milk and chicken stock, bringing the mixture to a gentle boil. Reduce heat to low, cover, and simmer until the sweet potato is fork-tender, about 15 minutes. Tip: Stir occasionally to prevent sticking.
6. Remove from heat and stir in the fish sauce and lime juice. Tip: Taste and adjust seasoning if necessary, but remember the fish sauce adds saltiness.
7. Garnish with cilantro before serving.

Absolutely divine, this curry boasts a creamy texture with a perfect balance of sweet and spicy notes. Serve it over a bed of fluffy jasmine rice or with a side of naan for a meal that’ll have everyone asking for seconds.

Sweet Potato and Turkey Meatloaf

Ever find yourself staring into the abyss of your fridge, wondering how to jazz up the usual meatloaf? Well, buckle up, buttercup, because this Sweet Potato and Turkey Meatloaf is about to take your taste buds on a joyride they won’t forget!

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 1 cup mashed sweet potato, roasted and peeled
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 tbsp fresh sage, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with clarified butter.
2. In a large mixing bowl, combine the ground turkey, mashed sweet potato, panko breadcrumbs, whole milk, lightly beaten egg, fresh sage, smoked paprika, sea salt, and black pepper. Mix until just combined; overmixing can lead to a dense meatloaf.
3. Transfer the mixture to the prepared loaf pan, shaping it into an even layer. For a pro tip, use a spatula dipped in water to smooth the top without sticking.
4. Bake in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
5. Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful bite every time.

Rich in flavor with a hint of sweetness from the potato and a smoky undertone from the paprika, this meatloaf is a game-changer. Serve it atop a bed of arugula for a fresh contrast or alongside roasted Brussels sprouts for a hearty meal that’s anything but ordinary.

Ground Turkey Sweet Potato Soup

Alright, let’s dive into this bowl of comfort that’s about to make your taste buds do a happy dance. A soup so good, it’ll have you questioning why you ever settled for less than ground turkey and sweet potato perfection.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey, preferably free-range
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the onion and garlic, sautéing until the onion is translucent, about 3 minutes.
4. Add the sweet potato, chicken broth, smoked paprika, cumin, and cayenne pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the sweet potatoes are fork-tender. Tip: Cover the pot to speed up the cooking process.
5. Season with salt and black pepper to taste. Tip: Always taste before serving to adjust seasoning as needed.
6. Garnish with fresh cilantro before serving.

Delightfully hearty with a subtle kick, this soup is a symphony of flavors and textures. Serve it with a side of crusty bread for dipping, or top with avocado slices for an extra creamy contrast.

Sweet Potato and Turkey Stir Fry

Dive into a dish that’s as colorful as your weekend plans but way easier to pull off—this Sweet Potato and Turkey Stir Fry is here to save your weeknight dinners from the mundane. Packed with flavors that dance and textures that crunch, it’s the culinary equivalent of your favorite upbeat playlist.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 2 medium sweet potatoes, peeled and julienned
• 2 tbsp clarified butter
• 1 tbsp extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup low-sodium chicken stock
• 2 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• Sea salt, to precise taste

Instructions

1. Heat clarified butter and olive oil in a large skillet over medium-high heat until the butter is fully melted and begins to shimmer, about 2 minutes.
2. Add the julienned sweet potatoes to the skillet, spreading them out in an even layer. Cook undisturbed for 3 minutes to allow for a slight caramelization, then stir and continue cooking for another 4 minutes until just tender.
3. Push the sweet potatoes to one side of the skillet. Add the ground turkey to the empty space, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes, stirring occasionally.
4. Incorporate the sliced onion, minced garlic, and grated ginger with the turkey and sweet potatoes. Stir-fry for 2 minutes until the onions become translucent and the mixture is fragrant.
5. Pour in the chicken stock and soy sauce, then sprinkle the smoked paprika and red pepper flakes over the top. Stir well to combine all ingredients and bring to a simmer. Reduce heat to medium and let it cook for 3 minutes, allowing the flavors to meld.
6. Season with a precise pinch of sea salt, then remove from heat. Tip: Always taste before adding salt, as soy sauce already adds saltiness.

Unbelievably satisfying, this stir-fry boasts a perfect harmony of sweet, spicy, and savory notes, with the sweet potatoes offering a delightful contrast to the tender turkey. Serve it over a bed of fluffy quinoa or wrap it in lettuce leaves for a low-carb twist that’s just as delicious.

Ground Turkey and Sweet Potato Casserole

Vivaciously versatile and undeniably comforting, this dish is your weeknight hero, transforming humble ingredients into a symphony of flavors that’ll have your taste buds dancing. It’s the culinary equivalent of a cozy sweater—only edible and, frankly, way more delicious.

Ingredients

• 1 lb ground turkey, preferably free-range
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp extra virgin olive oil
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1 cup sharp cheddar cheese, grated
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, warm the olive oil. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes. Tip: Don’t rush the onions—they’re the flavor foundation!
4. Stir in the smoked paprika, ground cumin, and cayenne pepper, cooking for 1 minute to toast the spices.
5. Add the sweet potatoes and chicken broth, bringing the mixture to a simmer. Cover and cook for 10 minutes, or until the sweet potatoes are just tender.
6. Pour in the heavy cream, stirring to combine, and season with salt and pepper. Simmer uncovered for 2 minutes to slightly thicken the sauce.
7. Transfer the mixture to the prepared baking dish, sprinkling the grated cheddar cheese evenly over the top.
8. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
9. Let the casserole rest for 5 minutes before serving. Tip: This patience-testing step allows the flavors to meld beautifully.

This casserole is a textural dream—creamy, cheesy, with just the right bite from the sweet potatoes. Serve it atop a bed of wild arugula for a peppery contrast, or go all-in with a side of crusty artisan bread to sop up every last bit of that luscious sauce.

Sweet Potato Turkey Lasagna

Ever find yourself staring into the abyss of your fridge, wondering how to jazz up those sweet potatoes and ground turkey before they stage a mutiny? Well, fear not, because we’re about to turn those underdogs into the star of the show with a lasagna that’s anything but ordinary.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 2 large sweet potatoes, thinly sliced to 1/8 inch thickness
• 15 oz ricotta cheese, whole milk
• 1 cup mozzarella cheese, freshly grated
• 1/2 cup Parmesan cheese, finely grated
• 2 tbsp clarified butter
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp nutmeg, freshly grated
• 1 large egg, pasture-raised and lightly beaten
• 2 cups marinara sauce, homemade or high-quality store-bought

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 30 seconds. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes. Season with sea salt and black pepper.
3. Layer the bottom of the prepared baking dish with a thin layer of marinara sauce, followed by a layer of sweet potato slices, slightly overlapping.
4. In a medium bowl, combine the ricotta cheese, beaten egg, nutmeg, and half of the Parmesan cheese. Spread half of this mixture over the sweet potato layer.
5. Sprinkle half of the cooked turkey over the ricotta mixture, then repeat the layers: marinara sauce, sweet potatoes, ricotta mixture, and turkey.
6. Top the final layer with the remaining marinara sauce, mozzarella, and Parmesan cheeses.
7. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and slightly golden.
8. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set, making it easier to serve.

Absolutely divine, this lasagna swaps out the usual noodles for sweet potatoes, offering a creamy, cheesy, and slightly sweet experience that’s bound to impress. Serve it with a crisp green salad to cut through the richness, or enjoy a slice as the ultimate comfort food any day of the week.

Ground Turkey and Sweet Potato Enchiladas

Zesty and zippy, these enchiladas are here to shake up your dinner routine with a whirlwind of flavors that’ll have your taste buds doing the cha-cha. Ground turkey and sweet potatoes unite in a fiesta of taste, wrapped in a cozy blanket of tortillas and smothered in a sauce that’s nothing short of magical.

Ingredients

• 1 lb ground turkey, preferably free-range
• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp extra-virgin olive oil
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 corn tortillas
• 2 cups enchilada sauce, homemade or store-bought
• 1 cup Monterey Jack cheese, shredded
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, warm the olive oil. Add the onion and sauté until translucent, about 3 minutes.
3. Add the garlic, cumin, smoked paprika, salt, and pepper to the skillet, stirring for 30 seconds until fragrant.
4. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
5. Stir in the sweet potatoes, reduce the heat to medium, and cover. Cook for 10 minutes, stirring occasionally, until the sweet potatoes are tender.
6. Warm the tortillas for 30 seconds in the microwave to make them pliable. Spoon the turkey mixture evenly among the tortillas, roll them up, and place seam-side down in the baking dish.
7. Pour the enchilada sauce over the top, ensuring all tortillas are covered. Sprinkle with Monterey Jack cheese.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
9. Garnish with fresh cilantro before serving.

Unbelievably tender and packed with a smoky-sweet harmony, these enchiladas are a crowd-pleaser. Serve them with a dollop of sour cream or a side of avocado slices for an extra layer of decadence.

Sweet Potato and Turkey Breakfast Scramble

Zesty mornings call for a breakfast that packs a punch, and our Sweet Potato and Turkey Breakfast Scramble is here to deliver. It’s the kind of dish that makes you leap out of bed—or at least consider it—with its vibrant colors and hearty flavors.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced sweet potato, 1/2-inch cubes
• 1/2 cup diced yellow onion
• 1/2 lb ground turkey, 93% lean
• 4 pasture-raised eggs, lightly beaten
• 1/4 tsp smoked paprika
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp chopped fresh chives

Instructions

1. Heat clarified butter in a large non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add sweet potato cubes, spreading them in a single layer. Cook undisturbed for 4 minutes to achieve a golden crust.
3. Stir in diced yellow onion, cooking for an additional 3 minutes until onions are translucent and sweet potatoes are tender.
4. Push vegetables to one side of the skillet. Add ground turkey, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
5. Combine turkey with vegetables. Pour lightly beaten eggs over the mixture, stirring gently to scramble.
6. Sprinkle smoked paprika, sea salt, and black pepper over the scramble. Continue cooking until eggs are softly set, about 2 minutes.
7. Remove from heat. Garnish with chopped fresh chives before serving.

Whip this scramble onto a plate, and you’ve got a breakfast that’s as nutritious as it is delicious. The sweet potatoes add a subtle sweetness against the savory turkey, while the eggs bring it all together in a fluffy embrace. Serve it with a side of avocado slices or a dollop of Greek yogurt for an extra touch of creaminess.

Ground Turkey Sweet Potato Patties

Just when you thought ground turkey couldn’t get any more exciting, along comes this game-changing recipe that’ll have your taste buds doing a happy dance. Perfect for those who love a savory-sweet combo with a side of ‘wow, I made this?!’

Ingredients

• 1 lb ground turkey, preferably free-range
• 1 large sweet potato, peeled and grated (about 2 cups)
• 1/4 cup finely diced red onion
• 2 cloves garlic, minced
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. In a large mixing bowl, combine the ground turkey, grated sweet potato, red onion, garlic, beaten egg, panko breadcrumbs, smoked paprika, sea salt, and black pepper. Mix until just combined to avoid overworking the meat.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil and clarified butter in a large skillet over medium heat until shimmering but not smoking.
4. Carefully add the patties to the skillet, cooking in batches if necessary to avoid overcrowding. Cook for 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
5. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Another pro tip: Let them rest for a couple of minutes to ensure juiciness.
6. Serve hot with a dollop of Greek yogurt or a side of avocado salsa for an extra flavor kick. Final pro tip: These patties are also fantastic cold, making them perfect for next-day lunches.

Yum! These patties boast a crispy exterior with a moist, flavorful interior that’s perfectly balanced between savory and sweet. Try stacking them on a toasted brioche bun with a slice of sharp cheddar for an unbeatable burger experience.

Sweet Potato and Turkey Stuffed Peppers

Craving a dish that’s as nutritious as it is colorful? These stuffed peppers are your ticket to a meal that’s bursting with flavor, thanks to the sweet and savory dance of sweet potatoes and turkey, all hugged by a vibrant pepper.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey, preferably free-range
• 1 cup sweet potato, peeled and diced into 1/2-inch cubes
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil, extra virgin
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 cup chicken stock, low-sodium
• 1/2 cup Monterey Jack cheese, shredded
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish just large enough to hold your peppers upright.
2. In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Increase the heat to medium-high, add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, approximately 5 minutes.
4. Stir in the sweet potato, smoked paprika, cumin, and cayenne pepper, cooking for another 2 minutes to toast the spices.
5. Pour in the chicken stock, reduce the heat to low, and simmer until the sweet potato is tender and the liquid has mostly evaporated, about 10 minutes. Season with salt to your liking.
6. Carefully spoon the turkey and sweet potato mixture into the prepared peppers, filling them to the top. Sprinkle each with Monterey Jack cheese.
7. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.

The peppers emerge from the oven with a satisfying tenderness, the sweet potato lending a creamy contrast to the lean turkey, all under a blanket of melted cheese. Serve atop a bed of quinoa for an extra protein punch or alongside a crisp green salad to round out the meal.

Ground Turkey and Sweet Potato Bolognese

Hold onto your spatulas, folks, because we’re about to dive into a dish that’s as nutritious as it is delicious, proving that healthy eating doesn’t have to be a snooze fest. This Ground Turkey and Sweet Potato Bolognese is here to shake up your dinner routine with its vibrant flavors and hearty satisfaction.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, 93% lean
• 1 medium sweet potato, peeled and finely diced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1/2 cup chicken stock, low-sodium
• Salt, to season
• Freshly ground black pepper, to season
• 1/4 cup fresh basil, thinly sliced
• Parmesan cheese, grated, for serving

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the sweet potato, onion, and garlic, cooking until the vegetables begin to soften, about 4 minutes.
4. Season with dried oregano, smoked paprika, crushed red pepper flakes, salt, and black pepper, stirring to coat evenly.
5. Pour in the crushed tomatoes and chicken stock, bringing the mixture to a simmer. Tip: Simmering unlocks the tomatoes’ sweetness and melds the flavors beautifully.
6. Reduce heat to low and let the Bolognese simmer uncovered for 20 minutes, stirring occasionally, until the sweet potatoes are tender and the sauce has thickened. Tip: The sauce should coat the back of a spoon when it’s ready.
7. Remove from heat and stir in the fresh basil.
8. Serve hot, garnished with grated Parmesan cheese.

Silky with a hint of spice, this Bolognese clings to your pasta like a cozy blanket, offering a sweet and savory dance in every bite. Try it over zucchini noodles for a low-carb twist that’s just as satisfying.

Sweet Potato Turkey and Quinoa Bowl

Oh, the joys of a bowl that’s not just a meal but a vibrant hug for your taste buds! Our Sweet Potato Turkey and Quinoa Bowl is here to dazzle your dinner routine with its rainbow of flavors and textures, proving that healthy can be hearty and downright delicious.

Ingredients

• 1 cup quinoa, rinsed
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 lb ground turkey, preferably pasture-raised
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup baby spinach, loosely packed
• 1/4 cup feta cheese, crumbled
• 2 tbsp pumpkin seeds, toasted

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the diced sweet potato with olive oil, sea salt, and black pepper on the prepared baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
3. While the sweet potato roasts, cook the quinoa according to package instructions, then fluff with a fork and set aside.
4. In a large skillet over medium heat, brown the ground turkey, breaking it apart with a spoon, for about 5 minutes. Add the minced garlic, cumin, and smoked paprika, cooking for another 2 minutes until fragrant.
5. Layer the cooked quinoa, roasted sweet potato, turkey mixture, baby spinach, feta cheese, and toasted pumpkin seeds in bowls.
6. Tip: For an extra crunch, toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until they pop.
7. Tip: Let the sweet potato cubes cool slightly before adding to the bowl to keep the spinach from wilting too much.
8. Tip: A squeeze of lime over the top before serving adds a bright, zesty finish.

Vibrant and satisfying, each bite of this bowl offers a delightful contrast between the creamy feta, the earthy sweet potatoes, and the savory turkey, with the quinoa and spinach keeping things light and fresh. Serve it with a side of avocado slices for an extra dose of creaminess, or drizzle with a bit of hot sauce to turn up the heat!

Conclusion

Outstanding in both flavor and nutrition, this roundup of 20 ground turkey and sweet potato recipes is your ticket to healthy, satisfying meals. Whether you’re meal prepping or cooking for your family, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share this delicious inspiration on Pinterest for others to enjoy. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.