Hearty Turkey and Sweet Potato Family Casserole

• 1 lb lean ground turkey
• 2 medium sweet potatoes, peeled and diced
• 4 cups fresh baby spinach
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups low-fat milk
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish and set aside.
2. Place diced sweet potatoes in a medium pot, cover with water, and bring to a boil. Cook until fork-tender, about 12-15 minutes. Drain and set aside.
3. While sweet potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 4 minutes. Add minced garlic and cook 1 more minute until fragrant.
4. Add ground turkey to the skillet along with smoked paprika, dried thyme, salt, and pepper. Cook, breaking up the meat with a spatula, until fully cooked and no longer pink, about 7-8 minutes.
5. Add fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.
6. In a separate saucepan, warm remaining tablespoon olive oil over medium heat. Stir in the flour and whisk for 1 minute to create a roux. Gradually whisk in milk, continuing to whisk until the sauce thickens, about 4-5 minutes. Stir in half of the shredded cheddar and half the Parmesan cheese until melted. Season with a pinch of salt and pepper.
7. Combine the cooked sweet potatoes with the turkey-spinach mixture in a large bowl. Pour in the creamy cheese sauce and gently mix everything until evenly coated.
8. Transfer the mixture to the prepared casserole dish. Sprinkle remaining cheddar and Parmesan cheese evenly on top. Bake in the preheated oven for 20-25 minutes or until the top is bubbly and golden brown. Let cool slightly before serving.

Chef tips

• For a lower-carb version, substitute sweet potatoes with cauliflower florets cooked and mashed.
• If you prefer a dairy-free casserole, use almond milk and a dairy-free cheese alternative in the sauce.
• To save time, use pre-chopped onion and pre-washed baby spinach from the store.
• Leftovers store well covered in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.