Family White Bean, Turkey and Sweet Potato Bake with Crispy Herb Topping

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish.

2. 2

   Place the sweet potato in a pot with water and a pinch of salt. Bring to a boil and cook for 8 to 10 minutes, until just tender but not falling apart. Drain and set aside.

3. 3

   Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion, carrot, and celery, and cook for 6 to 8 minutes until softened.

4. 4

   Stir in the garlic, dried thyme, dried oregano, and sweet paprika. Cook for 1 minute, stirring so the spices bloom in the oil.

5. 5

   Add the ground turkey, salt, and black pepper. Cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink.

6. 6

   Add the tomato paste and cook for 1 minute. Stir in the crushed tomatoes and chicken broth. Cook for 5 minutes over medium heat so the sauce thickens slightly.

7. 7

   Add the cooked white beans, drained sweet potato, half of the fresh parsley, and the lemon juice. Mix gently so the sweet potato keeps its shape. Taste and adjust salt and pepper if needed.

8. 8

   Transfer the mixture to the baking dish and spread it evenly.

9. 9

   In a bowl, combine the coarse whole wheat breadcrumbs with the grated Parmesan cheese, the remaining 1 tablespoon of olive oil, and the rest of the fresh parsley. Scatter this topping over the casserole.

10. 10

    Bake for 25 to 30 minutes at 200 °C / 400 °F, until the casserole is bubbling and the top looks golden and crisp.

11. 11

    Let it rest for 10 minutes before serving so the bake can set and be easier to portion.