Turkey & Sweet Potato Casserole
This turkey and sweet potato casserole combines seasoned lean turkey, eggs, mushrooms and spinach beneath a layer of thin sweet potato slices. Cottage cheese adds creaminess to the egg base, making this a hearty option for breakfast, brunch or an easy dinner.
Serving ideas
Cut the casserole into eight portions and serve with fresh fruit for brunch or a crisp green salad for dinner. It is also handy for meal prep: cool and refrigerate the portions promptly, then reheat individual servings when needed.
The key to a tender topping
Slice the sweet potato about ⅛ inch thick and overlap the slices lightly. Thin, even slices cook through as the egg base sets. Let the casserole rest for 10 minutes before cutting so the portions hold together.
Dairy-free variation
Lactose-free cottage cheese and cheddar still contain dairy. For the dairy-free variation supplied with this recipe, omit the cheddar and replace the cottage cheese with 1½ cups full-fat canned coconut milk plus two additional eggs. This produces a softer casserole and changes the nutrition.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Sweet potato, ground turkey and fennel seeds form the base of this casserole.
- Serve from the baking dish. The filling and topping come together for a dish you can divide at the table.
- A defined yield. The card makes 8 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Baking dish
- Skillet
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Optional additions. The card marks red pepper flakes and Dijon mustard as optional. Account for additions separately when tracking a portion.
- Prepare before you start. Measure sweet potato, ground turkey and fennel seeds and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Turkey & Sweet Potato Casserole
Ingredients
Equipment
Method
- Heat the oven to 375°F and lightly oil a 9-by-13-inch baking dish.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the mushrooms for 6–8 minutes, until their released liquid has mostly evaporated.
- Add the onion and cook for about 4 minutes. Stir in the garlic for 30 seconds, then the spinach for 30–60 seconds until wilted. Transfer to a plate.
- Add the second tablespoon olive oil and the ground turkey to the skillet with the fennel, smoked paprika and oregano. Break the meat into small pieces and cook for 6–8 minutes, or until it reaches 165°F. Drain any excess liquid.
- Whisk the eggs, then mix in the cottage cheese, turmeric, thyme, salt, pepper and optional red pepper flakes and Dijon.
- Fold in the cooked turkey and vegetables and about three quarters of the cheddar.
- Transfer to the baking dish. Arrange the thin sweet potato slices in overlapping rows on top, brush with the final tablespoon olive oil and scatter over the remaining cheddar.
- Bake for 40–50 minutes, until the center is set and the sweet potato is tender when pierced. The center of the casserole should reach 165°F. If desired, broil for 1–3 minutes for browned edges, watching closely.
- Rest for 10 minutes, then cut into the selected number of portions.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
More recipes to try
Browse all recipes · Plan in My Kitchen
