When it comes to wholesome, hearty meals that nourish both body and soul, this Turkey and Mashed White Sweet Potato Moussaka is a standout. Perfect for dinner or meal prep, it’s not just delicious but also packed with health benefits, thanks to its carefully selected ingredients.
Why This Recipe Is Great for Your Health
- White Sweet Potatoes:
These are a fantastic source of vitamin A, crucial for immune health, vision, and skin. They’re also rich in vitamin C, which supports collagen production and boosts your immune system, and potassium, which helps maintain healthy blood pressure. - Ground Turkey:
Turkey is a lean protein that fuels your body with essential B vitamins (like B6 and niacin) that aid in energy production and brain health. It also contains zinc to support your immune system. - Carrots:
These are loaded with beta-carotene, a precursor to vitamin A, and contain antioxidants that protect your cells from damage. - Celery:
Low in calories but high in vitamin K, vitamin C, and anti-inflammatory properties, celery supports overall wellness. - Garlic:
Known for its immune-boosting and anti-inflammatory effects, garlic also contains trace amounts of key minerals like selenium and manganese. - Coconut Milk:
A great dairy-free alternative, coconut milk adds creaminess while providing healthy fats to support energy levels and cellular function.
Ingredients
For the Mashed White Sweet Potatoes
- 3 large white sweet potatoes (~1500 g), peeled and cubed
- 1/3 cup coconut milk (80 ml) – adds creaminess and dairy-free richness
- 3 tbsp avocado oil (45 ml) – for smooth texture and healthy fats
- 1 tsp sea salt (~6 g) – enhances the natural sweetness of the potatoes
For the Turkey Filling
- 1.5 lb ground turkey (680 g) – lean protein, packed with vitamins and minerals
- 1 medium onion, finely chopped (~150 g) – adds sweetness and depth
- 2 medium carrots, grated (~150 g) – adds natural sweetness and texture
- 2 celery sticks, finely diced (~100 g) – provides crunch and freshness
- 2 garlic cloves, minced (~6 g) – boosts flavor and nutrition
- 1 cup no-tomato sauce (~240 g) – a tangy, AIP-friendly alternative (see recipe here)
- 1.5 tbsp fresh parsley, chopped (~6 g) – adds a fresh, herbaceous note
- 1.5 tsp dried oregano (~3 g) – brings earthy, Mediterranean flavors
- 3/4 tsp sea salt (~4.5 g) – balances and enhances flavors
- 1.5 tbsp avocado oil (22.5 ml) – for sautéing and moisture
For the Creamy Topping
- 1.25 cups full-fat coconut milk (300 ml) – rich and velvety base
- 3 tbsp tapioca starch (22.5 g) – thickens the topping for a silky texture
- 2 gelatin eggs (2 tbsp gelatin + 6 tbsp warm water; 18 g gelatin + 90 ml water) – binds the topping for structure
- 1/4 tsp turmeric powder (optional, for color, ~0.5 g) – a vibrant golden hue with anti-inflammatory benefits
- Pinch of sea salt (~1 g) – to round out the flavors
Instructions
1. Prepare the Mashed White Sweet Potatoes
Bring a large pot of water to a boil. Add the peeled and cubed white sweet potatoes.
Cook for 15–20 minutes, or until the potatoes are fork-tender. Drain and return to the pot.
Add coconut milk, avocado oil, and sea salt to the potatoes.
Mash until smooth and creamy, using a potato masher or a hand mixer. Adjust consistency with a bit more coconut milk if needed. Cover and set aside.
2. Cook the Turkey Filling
Heat avocado oil in a large skillet over medium heat.
Add the chopped onion and sauté for about 3 minutes, until it begins to soften.
Stir in the celery and garlic, cooking for another 2 minutes until fragrant.
Add the grated carrots and cook for 2–3 minutes, stirring frequently.
Add the ground turkey to the skillet. Cook, breaking it up into small pieces with a wooden spoon, until browned and fully cooked (about 8 minutes).
Stir in the no-tomato sauce, parsley, oregano, and sea salt. Let the mixture simmer for 8–10 minutes to allow the flavors to meld. Remove from heat.
3. Prepare the Creamy Topping
In a small saucepan, whisk together coconut milk and tapioca starch until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 3–5 minutes).
Remove from heat and whisk in the prepared gelatin egg mixture, turmeric (if using), and a pinch of sea salt. Stir until fully incorporated.
4. Assemble the Moussaka
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with avocado oil.
Spread half of the mashed white sweet potatoes evenly over the bottom of the baking dish.
Spoon the turkey filling over the mashed potatoes, spreading it into an even layer.
Top the turkey layer with the remaining mashed sweet potatoes, smoothing it out with a spatula.
Pour the creamy coconut topping over the top layer, spreading it evenly.
5. Bake the Moussaka
Place the assembled moussaka in the preheated oven.
Bake for 30–35 minutes, or until the topping is set and slightly golden.
Remove from the oven and let the dish rest for 10 minutes before slicing.
Serving Suggestions
Serve warm, garnished with fresh parsley if desired. This dish pairs wonderfully with a crisp cucumber salad or lightly sautéed greens.
Enjoy the comforting flavors and nourishing benefits of this wholesome Turkey and Mashed White Sweet Potato Moussaka!
TURKEY AND MASHED SWEET POTATO MOUSSAKA
Course: MAIN COURSECuisine: Greek, MediterraneanDifficulty: Medium8
servings20
minutes50
minutes522
kcalThis Turkey and Mashed White Sweet Potato Moussaka is a nutrient-packed dish that combines lean turkey for protein with white sweet potatoes, rich in vitamins A and C. It also provides antioxidants from carrots and celery, supporting immune health and reducing inflammation. With a creamy coconut topping, this comforting meal is perfect for those seeking a flavorful, gut-friendly, and anti-inflammatory option.
Ingredients
- For the Mashed White Sweet Potatoes
3 large white sweet potatoes (~1500 g), peeled and cubed
1/3 cup coconut milk (80 ml)
3 tbsp avocado oil (45 ml)
1 tsp sea salt (~6 g)
- For the Turkey Filling
1.5 lb ground turkey (680 g)
1 medium onion, finely chopped (~150 g)
2 medium carrots, grated (~150 g)
2 celery sticks, finely diced (~100 g)
2 garlic cloves, minced (~6 g)
1 cup no-tomato sauce (~240 g)
1.5 tbsp fresh parsley, chopped (~6 g)
1.5 tsp dried oregano (~3 g)
3/4 tsp sea salt (~4.5 g)
1.5 tbsp avocado oil (22.5 ml)
- For the Creamy Topping
1.25 cup full-fat coconut milk (300 ml)
3 tbsp tapioca starch (22.5 g)
2 gelatin eggs (2 tbsp gelatin + 6 tbsp warm water; 18 g gelatin + 90 ml water)
1/4 tsp turmeric powder (optional, for color, ~0.5 g)
Pinch of sea salt (~1 g)
Directions
- Prepare the Mashed White Sweet Potatoes
- Bring a large pot of water to a boil. Add the peeled and cubed white sweet potatoes.
- Cook for 15–20 minutes, or until the potatoes are fork-tender. Drain and return to the pot.
- vAdd coconut milk, avocado oil, and sea salt to the potatoes.
- Mash until smooth and creamy, using a potato masher or a hand mixer. Adjust consistency with a bit more coconut milk if needed. Cover and set aside.
- Cook the Turkey Filling
- Heat avocado oil in a large skillet over medium heat.
- Add the chopped onion and sauté for about 3 minutes, until it begins to soften.
- Stir in the celery and garlic, cooking for another 2 minutes until fragrant.
- Add the grated carrots and cook for 2–3 minutes, stirring frequently.
- Add the ground turkey to the skillet. Cook, breaking it up into small pieces with a wooden spoon, until browned and fully cooked (about 8-10 minutes).
- Stir in the no-tomato sauce, parsley, oregano, and sea salt. Let the mixture simmer for 8–10 minutes to allow the flavors to meld. Remove from heat.
- Prepare the Creamy Topping
- In a small saucepan, whisk together coconut milk and tapioca starch until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 3–5 minutes).
- Remove from heat and whisk in the prepared gelatin egg mixture, turmeric (if using), and a pinch of sea salt. Stir until fully incorporated.
- Assemble the Moussaka
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish with avocado oil.
- Spread half of the mashed white sweet potatoes evenly over the bottom of the baking dish.
- Spoon the turkey filling over the mashed potatoes, spreading it into an even layer.
- Top the turkey layer with the remaining mashed sweet potatoes, smoothing it out with a spatula.
- Pour the creamy coconut topping over the top layer, spreading it evenly.
- Bake the Moussaka
- Place the assembled moussaka in the preheated oven.
- Bake for 30–35 minutes, or until the topping is set and slightly golden.
- Remove from the oven and let the dish rest for 10 minutes before slicing.
Recipe Video
Notes
- Ground Turkey Substitute: Ground chicken or beef can be used as alternatives to turkey for a different flavor profile.
- Make-Ahead Option: This moussaka can be prepared in advance. Simply assemble the dish, cover it, and refrigerate for up to 1-2 days before baking. You can also freeze it for up to a month—just thaw and bake as usual.
- Spice Variations: Feel free to add other herbs or spices, such as thyme or rosemary, to the turkey filling for added flavor. Just be sure to stay within AIP guidelines if necessary.
- Serving Suggestions: Pair with a fresh salad or steamed vegetables to balance out the meal with extra nutrients.
- AIP Vegan Egg Replacement: To make this recipe both AIP-compliant and vegan, you can replace the gelatin eggs with one of the following options: Tapioca Starch: Mix 2 tablespoons of tapioca starch with 3 tablespoons of warm water to form a thick paste, then add it to the coconut topping.
Agar-Agar: Dissolve 1 tablespoon of agar-agar powder in 1/4 cup of warm water. Let it sit for 5-10 minutes to thicken, then use it in place of the gelatin eggs.
