Name: Ground Turkey Sweet Potato Bake (With Honey Mustard Sauce)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp olive oil; 1 lb ground turkey; 3 clove garlic (minced); 3 heaping cup sweet potato (½ inch cubes); ½ medium yellow onion (finely diced); 1½ cup broccoli floret (cut into uniform, bite-sized pieces ); ½ tsp Italian seasoning; ½ tsp salt; ¼ tsp cracked black pepper; 3 tbsp water (for cooking ); ¼ cup Parmesan cheese (grated); 1 cup shredded mozzarella; ½ cup Greek yoghurt; 1 tbsp yellow mustard (American-style); 1 tbsp Dijon mustard; 1 tbsp honey; ¼ tsp garlic powder; ¼ tsp salt; 1 pinch cracked black pepper; 1 pinch red chili flakes (more if you like it spicy); 2 tbsp scallion (sliced)

Last Updated on October 12, 2026 by Grace

This Ground Turkey and Sweet Potato Bake is the ultimate 30 minute, one-pan dinner winner. It’s a “perfectly balanced” all rounder dish in terms of nutrition, color, flavor, and texture. High in protein and fiber, low in fat, and packed with healthy carbs. It’s colorful and visually appealing. As for the flavor profile, it’s savory, sweet, and creamy all at once.

I often make this dish when I’m short on time for cooking dinner, or after indulging in several big meals when I’m ready to get back on track. This recipe is perfect for that, and you can even make a larger batch to use as meal prep for the week. (Hubby loves taking it to work in his lunchbox; he says it’s just as delicious cold.)

Ground Turkey Sweet Potato Bake

Honestly, I think turkey is often overlooked and we all need to eat more of it because of its high nutritional value. But I also found it can be a bit tricky to cook (we all remember that one Thanksgiving when the turkey went wrong). Due to its very lean and low-fat nature, it can easily turn out dry and chewy after cooking (unless it’s in a soup or stew with plenty of sauce).

So, firstly, the cooking time is crucial—which means: don’t overcook it. Secondly, we need to pair it with the right components, such as sweet potatoes and a creamy sauce with a punchy kick. As the sweet potatoes bake, they release their natural starches and sugars, which keep the turkey moist.

Here comes the game-changer—the key that takes this dish from good to brilliant—the homemade honey mustard yoghurt sauce. Simply mix Greek yoghurt with yellow mustard, Dijon mustard, honey and seasoning. It is a sauce that defies logic—creamy without being heavy, tangy without being sour, and sweet without being cloying.

Ground turkey and sweet potato bake drizzled with honey mustard sauce—a weird match, but kinda perfect for one another! 🥹

What You Will Need

Ingredient List

Here’s what you will need for this recipe:

Ground turkey: I recommend using 85/15 ground turkey (85% lean, 15% fat). It is lean enough to keep the dish healthy but contains just enough fat to provide flavor and moisture.
Sweet potato: You can leave skin on or peel it off. It is crucial to cube the sweet potatoes into uniform, bite-sized pieces (about ½ inch). If they are too large, they won’t cook through before the dish comes out of the oven. If they are too small, they will disintegrate into mush.
Broccoli florets: Broccoli provides the “green” color. I prefer to add the broccoli raw. It will steam slightly as it bakes, resulting in a perfect crisp-tender texture. If you add pre-cooked broccoli, it might turn to mush.
Yellow onion: Dice it finely. You want the onion to melt into the background, flavoring the turkey and potatoes, rather than being a sharp, large chunk in the finished dish.
Garlic: Fresh minced/grated garlic is preferred.

Oil: I use olive oil, you can also use any type of neutral-flavored oil for cooking.
Italian seasoning, salt and pepper: This blend usually contains oregano, basil, rosemary, thyme, and marjoram. It adds a warmth and herbal complexity that pairs beautifully with the sweet potato and turkey.
Parmesan and Mozzarella cheese: Parmesan is salty, nutty, and sharp. It provides a savory depth that elevates the entire casserole. Shredded mozzarella melts beautifully and gives you that gooey “stretch” and golden-brown bubbles on top.

Honey Mustard Sauce:

Greek yoghurt: It provides the creaminess of a heavy cream sauce without the calories or greasy mouthfeel of mayonnaise or full-fat cream. The tanginess of the yogurt also helps balance the sweetness of the honey.
Yellow mustard: I’m referring here to the American variety (the kind used for hot dogs and burgers.) It is milder and sweeter, unlike English mustard which is sharp and vinegary.
Dijon Mustard: Dijon is more complex and savory than yellow mustard.
Honey: Without honey, the sauce would be too acidic and spicy. The honey mellows out the harshness of the mustards and provides that beautiful sweetness that pairs with the sweet potato.

Seasoning: Garlic powder, chili flakes, salt and pepper.
Scallion: It’s optional. Or you can use your favorite fresh herbs.

How To Make

Make the sauce: In a mixing bowl, combine Greek yogurt, yellow mustard, Dijon mustard, honey, garlic powder, chili flakes, sliced scallion, salt, and pepper. Stir until everything is well combined. Add a bit of water if the sauce is too thick. Refrigerate until ready to use. Prep the veggies: Cube the sweet potatoes into uniform, bite-sized pieces (about ½ inch), finely dice the yellow onion, minced the garlic, and cut the broccoli into florets.
Preheat you oven at 180°C/360°F fan-forced. Heat half the oil in a cast-iron pan (I use a 12-inch one) or skillet over medium high-heat, add sweet potato cubes and cook for 2 minutes, stirring occasionally.

Push the sweet potato cubes to the edge of the pan, then add the other half of the oil to the center. Add the ground turkey to the pan and break it into crumbles with a wooden spoon. Cook for 4 minutes (some of the ground turkey may still be pink, and that’s okay), then mix it with the sweet potato cubes. Season immediately with salt, pepper, and Italian seasoning.
Add the finely diced onion, minced garlic, broccoli florets, Italian seasoning, salt, and pepper, and stir well to combine. Add water and let the mixture cook for 4 minutes, stirring occasionally, until the sweet potato cubes are fork-tender.

Stir in the grated Parmesan cheese and mix well. Top with shredded mozzarella and bake on the middle or lower-middle oven rack for 8–9 minutes, until the cheese is melted and golden brown.
Remove the dish from the oven and let it rest on the counter for at least 2 minutes. Before serving, use a spoon to drizzle the honey mustard yogurt sauce evenly over the entire casserole, ensuring it trickles down into the crevices between the potatoes and meat. Enjoy!

Our Tips ⭐

Ground turkey: I recommend using 85/15 ground turkey (85% lean, 15% fat). It is lean enough to keep the dish healthy but contains just enough fat to provide flavor and moisture.
The size of sweet potato cubes matter: It is crucial to cube the sweet potatoes into uniform, bite-sized pieces (about ½ inch). If they are too large, they won’t cook through before the dish comes out of the oven. If they are too small, they will disintegrate into mush.
Yellow mustard: I’m referring here to the American variety (the kind used for hot dogs and burgers.) It is milder and sweeter, unlike English mustard which is sharp and vinegary.
The size of you cast-iron pan or skillet: Your cast-iron pan or skillet should be at least 10 to 12 inches in diameter to give you enough room to stir everything together easily…
Make ahead: You can assemble the entire casserole (up to the point where you add the cheese) a day in advance. Cover the dish tightly with plastic wrap or foil and store it in the refrigerator. Add the cheese right before you bake it. If you add the cheese a day in advance, it can absorb moisture and become soggy.

Meal Prep and Storage

sweet potato and ground turkey casserole

This recipe is a meal-prepper’s dream. Here are some tips for storage and reheating:

Making Ahead

You can assemble the entire casserole (up to the point where you add the cheese) a day in advance. Cover the dish tightly with plastic wrap or foil and store it in the refrigerator. Add the cheese right before you bake it. If you add the cheese a day in advance, it can absorb moisture and become soggy.

Storing Leftovers

Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors only get better!
Freezer: This casserole freezes wonderfully. Let it cool completely, then wrap it tightly in plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months.

Reheating Instructions

Air Fryer: For crispy individual portions, place leftovers in the air fryer basket at 350°F for 5-7 minutes.

Oven: This is the best method for retaining texture. Preheat to 350°F, place the casserole in an oven-safe dish, cover with foil to prevent burning, and heat for 15-20 minutes until warmed through.

Microwave: This works for a quick lunch, but the broccoli might get a little softer. Microwave in 30-second intervals.

Try this recipe tonight and let the compliments roll in! ❤️ Share your creations on the comment section with your photos! We’d love to see your delicious results!