Rating: 4.4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 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 test

prep:
20 mins
cook:
1 hr 16 mins
total:
1 hr 36 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

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

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  • 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
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Reviews (5)

Most helpful positive review

Rating: 5 stars
01/13/2020
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 kids questioned the texture of the 'cheese' but both kids liked the dish. Will be making again. Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/13/2020
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 kids questioned the texture of the 'cheese' but both kids liked the dish. Will be making again. Read More
(1)
Rating: 2 stars
11/17/2020
The texture was strange, and although the flavor wasn't bad per se, it also wasn't good. I don't undertsand what the sauce is even supposed to be. It doesn't add any flavor. Why bother? Read More
Rating: 5 stars
03/07/2019
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. Read More
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Rating: 5 stars
06/28/2017
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 might just try chopping this up next time.. Read More
Rating: 5 stars
08/23/2020
We loved it! It took awhile but it was worth waiting for! I would recommend doing this in 2 days, if possible. Read More