Ingredients
- 2 lb (900 g) sweet potatoes, peeled and sliced ⅛–¼-inch (or cubed ¾-inch)
- 2½ Tbsp olive oil, divided
- 1½ lb (680 g) ground turkey (93% lean)
- 1 yellow onion, finely diced (or half grated)
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1½ tsp kosher salt, divided
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp black pepper
- 2 Tbsp tomato paste
- ¼ cup Greek yogurt (for finish)
- 1 Tbsp lemon juice (for finish)
- parsley, for garnish
- feta cheese (optional, for garnish)
Equipment
- 9×13-inch baking dish
- Large skillet
- mixing bowls
- foil
- spatula or wooden spoon
Method
- Preheat oven to 400°F (205°C). Lightly grease a 9×13-inch baking dish.
- Toss sweet potato slices with 1½ Tbsp olive oil, ¾ tsp salt, and pepper. Arrange half the slices in the dish as the base layer.
- Heat remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Sauté onion and bell pepper for 3–4 minutes until softened.
- Add ground turkey, remaining ¾ tsp salt, paprika, oregano, cumin, and black pepper. Cook until no pink remains, breaking into small pieces. Stir in garlic for 1 minute, then tomato paste for 1 minute.
- Spread the cooked turkey mixture evenly over the sweet potato base. Layer remaining sweet potatoes on top and brush lightly with oil.
- Cover with foil and bake for 20 minutes. Uncover and bake 15–20 minutes more until edges are browned and center is hot (internal temperature 165°F / 74°C).
- In a small bowl, mix yogurt with lemon juice and a pinch of salt. Let bake rest 5 minutes, drizzle with yogurt sauce, and garnish with parsley and feta if desired.
Nutrition
Calories: 345kcalCarbohydrates: 31gProtein: 27gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8.5gCholesterol: 95mgSodium: 520mgPotassium: 960mgFiber: 6gSugar: 8gVitamin A: 21500IUVitamin C: 40mgCalcium: 80mgIron: 2.5mg
Notes
Italian twist: Swap spices for Italian seasoning and finish with mozzarella.
Taco vibe: Add chili powder and cumin; top with salsa and avocado.
Extra veg: Stir in 3 cups chopped spinach with turkey in Step 4.
Cubed potatoes: Add 5–10 minutes baking time and stir once mid-bake.
Alternate Methods:
• Air Fryer Oven: 360°F (182°C), 18–25 minutes; cover for first 10, then uncover to brown.
• Stovetop Skillet Hash: Cube potatoes, pan-sear 10–12 minutes, add turkey mixture 5–6 minutes, cover 2–3 minutes to steam.
• Slow Cooker: Layer ingredients in oiled crock, cook HIGH 2½–3½ hours, and broil top to brown if desired.
Taco vibe: Add chili powder and cumin; top with salsa and avocado.
Extra veg: Stir in 3 cups chopped spinach with turkey in Step 4.
Cubed potatoes: Add 5–10 minutes baking time and stir once mid-bake.
Alternate Methods:
• Air Fryer Oven: 360°F (182°C), 18–25 minutes; cover for first 10, then uncover to brown.
• Stovetop Skillet Hash: Cube potatoes, pan-sear 10–12 minutes, add turkey mixture 5–6 minutes, cover 2–3 minutes to steam.
• Slow Cooker: Layer ingredients in oiled crock, cook HIGH 2½–3½ hours, and broil top to brown if desired.
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