Cheesy ground turkey and sweet potato casserole with rice! This meal is super hearty and just all-around delicious. It's an easy recipe, makes a lot and is something the whole family will love. Leftovers reheat really well for lunch or dinner the next day.
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I'm so excited to add this tasty recipe to my casserole collection. After testing it for the first time, I knew it was a winner.
"Wow, that is GOOD!" (my reaction to the first taste). 😋
So cozy, warm, hearty, filling and perfectly seasoned with salt, fresh cracked pepper, garlic and LOTS of rosemary.
And if you're not a turkey lover you can easily sub ground beef!
Jump to:
Why We Love This Casserole
It's big! Lots of mouths to feed? Trying to meal prep? This recipe makes a lot. Also, leftovers reheat really well so you can pack them up and enjoy for lunch or dinner the next day.
So simple: This scrumptious casserole is basic and beginner friendly. It's the perfect meal for anyone, even if you lack experience in the kitchen.
Cheesy: Any recipe is amazing when you add gooey, melted cheese on top. I call for 2 cups of shredded cheddar, but let's be honest. I'm often more liberal than that! 😂
Ingredients & Substitutions
- Sweet potatoes: I recommend orange or white sweet potatoes.
- Extra virgin olive oil: Or sub avocado oil.
- Seasonings: Salt, pepper, garlic powder and dried/crushed rosemary leaves.
- Lean ground turkey: Sub ground beef if preferred.
- Yellow onion: White onion also works.
- Broth: Vegetable or chicken stock.
- Milk: 2% or whole milk. You can also use half and half or heavy cream. Want to use a plant-based milk? I've tested this recipe with canned (not boxed) coconut milk and it worked great!
- Rice: I recommend long-grain white rice or basmati rice. Brown rice doesn't work super well in this recipe because it takes too long to cook.
- Cheese: Shredded sharp cheddar is my favorite.
- Parsley: Chopped parsley leaves make a nice garnish for this casserole and add pretty color, but they're totally optional.
Making Your Casserole
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Roast sweet potatoes:
- Preheat your oven to 400°F.
- Peel and dice potatoes into one inch cubes and transfer to a 9x13" baking dish. Season with oil, salt, pepper, garlic and rosemary.
- Stir to coat, arrange in a single layer and bake for 30 minutes.
Brown turkey:
- Meanwhile, brown ground turkey completely over medium-high heat.
- Add diced onion and sauté along with turkey until translucent (3-5 minutes).
Combine everything!
- Remove sweet potatoes from the oven and add vegetable broth, milk, white rice and ground turkey mixture. Stir well.
Bake:
- Bake uncovered for 15 minutes. Remove casserole from the oven and sprinkle generously with shredded cheese.
- Return to the oven for 10-15 minutes, or until cheese is fully melted!
Serve:
- Remove casserole from the oven. Allow it to set up and cool for about 10 minutes. Plate, serve and enjoy!
Expert Recipe Tips
Parsley: If you don't want to chop up your own fresh parsley leaves but you like the color they add, you can buy dried parsley flakes instead!
Broth: I keep broth base or bouillon in the house at all times so I don't have to constantly stock boxes and cans in the pantry.
Serving Suggestions
Bread: Serve your casserole with a side of crunchy garlic bread!
Roasted veggies: Roasted asparagus, or broccoli and cauliflower are perfect pairings.
Salad: You can't go wrong with a refreshing garden salad and some tangy homemade Italian dressing on the side.
Recipe Remix
Protein: Sub ground beef or ground chicken for turkey.
Veggies: Use butternut squash instead of sweet potato!
Beans: Stir in some cooked black beans or lentils.
Seasonings: Try adding a little thyme, Italian seasonings, onion powder or paprika! Feel free to play around with your favorites.
How To Store Leftovers
Refrigerate: Allow casserole to cool completely and cover baking dish tightly with plastic wrap. You can also transfer extras to an air-tight container. Refrigerate up to 3-4 days.
Freeze: Freeze leftovers for up to 4 months!
Reheat: If reheating from frozen, thaw leftovers in the refrigerator overnight. Microwave in 30 second spurts until warmed through completely and enjoy.
Pin it for later!
Ground Turkey And Sweet Potato Casserole
Equipment
- 9 x 13" casserole dish
Ingredients
- 2 medium sweet potatoes *peeled & cubed *see note below
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 2 teaspoons rosemary *dried/crushed
- 1 lb. lean ground turkey *see note below
- 1 medium yellow onion *diced *white onion also works
- 1 14.5 oz can vegetable broth *about 2 cups *see note below
- 1 & ¾ cups whole milk *or half & half *see note below
- 1 cup basmati rice *or long grain white
- 2 cups shredded cheddar cheese
- 2 teaspoons chopped parsley *or dried parsley flakes
Recipe notes:
Sweet potatoes: Once cubed, you'll have 3-4 cups worth of sweet potatoes. I generally use orange sweet potatoes, but you can use white (or even purple)! Turkey: Ground beef or chicken can be substituted. If you use a high fat content ground beef, be sure to drain excess. Broth: Chicken broth can be substituted. I love keeping broth base or bullion cubes in the house (especially during soup and casserole season).Instructions
- Preheat oven to 400°F. Peel and dice sweet potatoes into 1 inch cubes.2 medium sweet potatoes
- Place potato chunks in a 9 x 13" casserole dish. Drizzle with olive oil and sprinkle with seasonings, then stir well to coat. Bake potato cubes for 30 minutes.1 tablespoon extra virgin olive oil, ½ teaspoon salt, ½ teaspoon ground black pepper, ¼ teaspoon garlic powder, 2 teaspoons rosemary
- Meanwhile, place a large skillet on medium-high heat and add ground turkey. Break apart with a spoon and stir until completely browned.1 lb. lean ground turkey
- Add diced onion to the browned turkey meat and sauté for 3-5 minutes until soft and translucent.1 medium yellow onion
- Remove casserole dish from the oven after 30 minutes have passed. Add broth, milk, uncooked rice and sautéed turkey/onion mixture. Stir well and bake uncovered for 15 minutes.1 14.5 oz can vegetable broth, 1 & ¾ cups whole milk, 1 cup basmati rice
- After 15 minutes, cover casserole with shredded cheese. Return to the oven for about 10 more minutes.2 cups shredded cheddar cheese
- Allow casserole to rest and cool for 10-15 minutes. Add parsley flakes, plate and enjoy!2 teaspoons chopped parsley
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