Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A paleo turkey sweet potato casserole layered with eggplant, tomato, bright herbs, and a nutty sauce. A protein-packed dinner that's super easy to make!

Recipe Summary

1 hr 16 mins
1 hr 36 mins
20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square pan with cooking spray.

  • Heat a large skillet over medium heat. Add ground turkey, onion, and garlic; cook and stir until turkey is browned, 5 to 10 minutes. Stir in diced tomatoes and tomato paste. Add sweet potatoes; cook and stir until slightly softened, about 5 minutes.

  • Combine eggplant, 1/2 teaspoon tarragon flakes, salt, pepper, chili powder, cumin, oregano, and cardamom in a bowl; toss until eggplant is coated.

  • Layer coated eggplant on the bottom of the prepared pan; top with turkey mixture.

  • Bake casserole in the preheated oven until sweet potatoes are lightly browned, about 15 minutes.

  • Heat a saucepan over high heat. Add olive oil, almond flour, and coconut flour; cook and stir until mixture thickens, about 1 minute. Reduce heat to medium-high. Whisk in almond milk slowly until combined. Cook, continuing to whisk, until sauce is reduced by half, about 10 minutes.

  • Remove casserole from the oven; cover with sauce.

  • Bake in the preheated oven until the top of the casserole has browned, 40 to 45 minutes. Top with remaining 1/2 teaspoon tarragon. Slice into 6 pieces with a sharp knife.

Cook's Note:

Zucchini can be substituted for the eggplant if desired. Any milk can be substituted for the almond milk.

Editor's Note:

Use a spiralizer or a vegetable peeler to cut sweet potato into noodle shapes.

Nutrition Facts

267 calories; protein 19.4g; carbohydrates 25.5g; fat 10.6g; cholesterol 55.8mg; sodium 697.4mg. Full Nutrition