Cheesy Turkey and Sweet Potato Family Casserole

• 1 1/2 pounds lean ground turkey
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 small yellow onion, finely chopped
• 3 cups fresh baby spinach, roughly chopped
• 2 cloves garlic, minced
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup plain Greek yogurt
• 1/4 cup chicken broth
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a bit of olive oil or cooking spray.
2. In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the ground turkey to the skillet. Season with salt, pepper, smoked paprika, and dried thyme. Cook, breaking up the meat with a spoon, until browned and cooked through, about 7-8 minutes. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
4. In a large mixing bowl, combine the diced sweet potatoes, cooked turkey-spinach mixture, chicken broth, and Greek yogurt. Mix everything together gently until combined.
5. Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top.
6. Cover the casserole loosely with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
8. Let the casserole rest for 5 minutes before serving. Scoop onto plates and enjoy a warm, nutritious meal.

Chef tips

• If you want a creamier texture, you can add an extra 1/4 cup of Greek yogurt or a splash of milk to the mixture before baking.
• To make this dish dairy-free, substitute the cheese with a plant-based cheese alternative and swap Greek yogurt for a dairy-free yogurt or mashed avocado.
• Sweet potatoes can be roasted beforehand for deeper flavor and to speed up baking time—simply roast at 400°F for 20 minutes before mixing.
• Leftovers store well in an airtight container in the refrigerator for up to 4 days and reheat covered in the oven or microwave.