Everyday kitchen · Easy
Lemon turkey patties with sweet potatoes & cucumber yogurt
Simply seasoned turkey patties share the plate with roasted sweet potatoes and a cool cucumber-yogurt spoonful. Lemon and oregano add flavor without a long ingredient list.
Estimated nutrition
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Ingredient-based estimates use generic USDA raw ground turkey; lean percentage and brands can materially change values. All listed oil and cooking juices are assumed eaten. Plain ingredients have no assumed added sugar; this is not a laboratory measurement. Cooking yield and nutrient losses vary.
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 512 kcal | 2049 kcal |
| Protein | 36.9 g | 147.6 g |
| Carbs | 49.5 g | 198 g |
| Fiber | 7 g | 28 g |
| Sugars | 14.8 g | 59.2 g |
| Added sugars | 0 g | 0 g |
| Fat | 19.4 g | 77.4 g |
| Saturated fat | 4.2 g | 16.9 g |
| Sodium | 441 mg | 1764 mg |
| Cholesterol | 105 mg | 419 mg |
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Turkey, Ground, raw · 600 g in the original batch
USDA food referenceSweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program) · 800 g in the original batch
USDA food referenceCucumber, with peel, raw · 300 g in the original batch
USDA food referenceYogurt, plain, skim milk · 250 g in the original batch
USDA food referenceLemons, raw, without peel · 60 g in the original batch
USDA food referenceSpices, oregano, dried · 2 g in the original batch
USDA food referenceOil, olive, salad or cooking · 30 g in the original batch
USDA food referenceSalt, table · 2 g in the original batch
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidanceLet’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Rimmed sheet pan · Oven · Wide skillet · Mixing bowls · Kitchen scale · Knife · Cutting board · Food thermometer
- 1
Prepare the vegetables
Heat the oven to 425°F / 220°C. Peel and cut 800 g sweet potatoes into 1.5 cm cubes. Wash and dice 300 g cucumber and prepare 60 g peeled, seeded, finely chopped lemon flesh with its juices. Prepare produce before handling raw turkey. Keep raw poultry and its juices separate from ready-to-eat food; do not wash poultry. Wash hands, utensils and surfaces after handling it.
- 2
Roast the sweet potatoes
Toss the sweet potato cubes with 20 g olive oil and 1 g salt on a rimmed sheet pan. Spread in one layer; use more pans for larger batches. Roast for 25–35 minutes, turning halfway, until fork-tender with lightly browned edges.
- 3
Make the cool topping
Mix the cucumber with 250 g plain nonfat regular yogurt and 30 g lemon flesh and juices. Refrigerate this topping until serving, keeping it away from raw poultry and its utensils.
- 4
Shape and cook the patties
Mix 600 g ground turkey with 2 g oregano, 1 g salt and 30 g lemon flesh and juices. Form two equal patties per selected portion, each about 1.5 cm thick; the original four-portion recipe makes eight patties. Warm 10 g olive oil in a wide skillet over medium heat. Cook in a single layer for about 5–6 minutes per side, turning gently, until every patty reaches 165°F / 74°C. Insert a food thermometer sideways to the center, away from the pan. Time and color alone do not establish doneness. For larger batches, use additional pans or cook in batches; allow more time and repeat the temperature checks. Wash hands and utensils after handling raw turkey; transfer cooked patties to a clean plate.
- 5
Serve
Divide the hot patties, roasted sweet potatoes and cold cucumber yogurt among the selected number of portions. Crumble patties and adapt vegetable texture for young children.
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Make it work for you
For kids & different preferences
Crumble patties into small moist pieces and mash soft sweet potato as needed. Raw cucumber can be a choking hazard: finely grate or soften it to a texture suited to your child’s development. Check for lemon seeds and cool the meal. Young children should sit upright and be supervised while eating, never in a moving car or stroller. Contains milk; not infant-feeding guidance.
Storage & packed lunches
Refrigerate promptly in shallow containers at 40°F / 4°C or colder within 2 hours of cooking, or within 1 hour above 90°F / 32°C. Use refrigerated leftovers within 3–4 days. Keep packed portions cold with ice packs until reheating or eating.
Freezing & reheating
Freeze cooked patties and sweet potatoes promptly in airtight containers for up to 2 months for best quality. Thaw in the refrigerator. Keep the cucumber yogurt refrigerated; it does not freeze well.
Reheat patties and sweet potatoes to 165°F / 74°C throughout, checking with a food thermometer. Keep the cucumber-yogurt topping cold and add only after reheating.
If something looks different
If a pan becomes dry, add a small splash of tap water. Larger batches and crowded pans take longer; use tenderness and thermometer checks rather than time alone.
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Version 1 · Updated 2026-10-24
Bethany’s Kitchen · /recipes/turkey-patties-sweet-potato · Original recipe instructions and generated food illustration created for this project. Not physically kitchen-tested or human-reviewed.