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Paleo Turkey Sweet Potato Casserole With Eggplant and Tomato

Rated as 5 out of 5 Stars

"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!"
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1 h 36 m servings 267
Original recipe yields 6 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square pan with cooking spray.
  2. 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.
  3. Combine eggplant, 1/2 teaspoon tarragon flakes, salt, pepper, chili powder, cumin, oregano, and cardamom in a bowl; toss until eggplant is coated.
  4. Layer coated eggplant on the bottom of the prepared pan; top with turkey mixture.
  5. Bake casserole in the preheated oven until sweet potatoes are lightly browned, about 15 minutes.
  6. 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.
  7. Remove casserole from the oven; cover with sauce.
  8. 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

Per Serving: 267 calories; 10.6 25.5 19.4 56 697 Full nutrition

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Read all reviews 3
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Excellent! I've never cooked with tarragon or cardamom before. The cardamom is sweet which compliments the sweet potato. I used 1 medium zucchini instead of eggplant and regular flour. The k...

I was a little skeptical of the nut flour-based roux, but it worked! I thought this was really, really tasty. Would definitely make again.

This was delicious.. my only change was the flour types. I did not have either so I used quinoa and rice flour. not paleo, I know. The spiralizing on the sweet potato was a bit of a pain so I mi...