Ingredients:

  • 3 lbs Sweet Potatoes, peeled and cut into 1-inch chunks
  • 3 Tbsp Unsalted Butter
  • 1/4 cup Milk (Whole or 2%), warmed
  • Pinch Nutmeg
  • Salt & Black Pepper, to taste
  • 1 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced (optional)
  • 3 cloves Garlic, minced
  • 5 lbs Ground Turkey (Lean, 93% or higher)
  • 2 Tbsp Tomato Paste
  • 1 Tbsp All-Purpose Flour
  • 5 cups Chicken Stock (Low Sodium)
  • 1 tsp Worcestershire Sauce
  • 1 tsp Fresh Thyme (or 1/2 tsp dried)
  • 1 Bay Leaf
  • 1/4 cup Grated Parmesan Cheese (optional, for topping)
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Prepare a 9x13-inch baking dish.
  2. Place the sweet potato chunks in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender (about 15-20 minutes). Drain the potatoes completely. Return them to the hot, empty pot for 1 minute over low heat to steam off excess moisture.
  3. Mash the potatoes, incorporating the butter, warm milk, and nutmeg. Season liberally with salt and pepper. Set aside.
  4. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and translucent.
  5. Push the vegetables to one side and add the ground turkey. Break it up with a wooden spoon and cook until fully browned (5-8 minutes). Drain off any excess fat if necessary.
  6. Stir in the minced garlic and tomato paste; cook for 1 minute until the tomato paste darkens slightly. Sprinkle the flour over the mixture and stir well to coat everything. Cook for 1 minute.
  7. Deglaze the pan with the chicken stock and Worcestershire sauce. Add the thyme and bay leaf. Bring the mixture to a gentle simmer, reduce heat to low, and cook for 5-7 minutes, allowing the sauce to thicken slightly. The filling should be moist but not runny.
  8. Remove the bay leaf. Season the filling aggressively with salt and pepper.
  9. Pour the turkey filling into the prepared baking dish, spreading it into an even layer. Carefully spoon the sweet potato mash over the filling, spreading gently to cover completely. Rake the tines of a fork across the top for texture.
  10. If using, sprinkle the grated Parmesan cheese evenly over the top. Bake for 25-30 minutes, or until the casserole is bubbling hot around the edges and the topping is golden brown.
  11. Remove from the oven and let rest for 5-10 minutes before garnishing with fresh parsley and serving.