Turkey Sweet Potato Casserole with Eggplant (or Zucchini) & Tomato

  • Serving Size6


    For the casserole

    • 1 lb extra lean ground turkey
    • 1 medium sweet potato, peeled & spiralized or diced
    • 1 medium eggplant, sliced into ½ inch pieces (or zucchini)*
    • ¼ c onion, chopped
    • 1 T garlic, minced
    • 1 15 oz can petite diced tomatoes, liquid drained
    • 1 8 oz can tomato paste
    • ½ tsp salt
    • ½ tsp pepper
    • ¼ tsp chili powder
    • ¼ tsp cumin
    • ⅛ tsp oregano
    • ⅛ tsp ground cardamom
    • ½ tsp tarragon flakes + more for topping

    For the sauce

    • 1½ T approved oil
    • 1 c unsweetened almond milk
    • 1 T almond flour
    • 1 T coconut flour



    Preheat oven 350 F and spray an 8×8 inch square casserole dish with approved cooking spray.


    Heat a large pan over medium heat and add ground turkey, garlic and onion cooking until browned, breaking up the meat as it browns.


    Stir in the tomato paste and tomatoes to combine with the turkey. Add sweet potatoes cooking until slightly softened.


    Place chopped eggplant in a bowl with all seasonings and toss to combine.


    Layer the eggplant on the bottom of the casserole dish and top with turkey and sweet potato mixture.


    Place in the oven and bake 15 minutes.


    While baking, bring a small pot to a boil and add approved oil with almond and coconut flours.


    Stir 1 minute until it thickens then reduce to medium high heat slowly add almond milk to the pan whisking as you stir.


    Continue whisking another 10 minutes until the sauce reduces to half.


    Remove the casserole from the oven and top with sauce.


    Place the casserole back in the oven to cook another 40-45 minutes until the top of the casserole has browned.



    Remove from the oven, top with more tarragon, slice into 6 pieces and serve immediately.

    Recipe adapted by: Skinnyfitalicious

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