Dinner · Part 3 of 3: Tips & recipe card

Sheet Pan Pepper Jack Turkey Burgers and Sweet Potatoes Tips, FAQ & printable recipe

Name: Sheet Pan Pepper Jack Turkey Burgers and Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 lb ground turkey (93% lean); 1 tsp kosher salt; 1/2 tsp black pepper; 2 lb sweet potatoes (about 3 medium), scrubbed and cut into 1-inch wedges; 2 tbsp olive oil; 4 oz pepper jack cheese, shredded (about 1 cup); 2 tbsp chipotle oil (see note)

By Clara Weller · Oct 14, 2026

A sheet pan with cooked turkey burgers topped with melted pepper jack cheese and roasted sweet potato wedges.

Prep: 15 min
Cook: 30 min
Total: 45 min
Serves: 4

Tips for success

For extra crisp sweet potato wedges, soak them in cold water for 30 minutes before patting dry and tossing with oil. This removes excess starch and helps them brown more evenly.

You can also sprinkle a little smoked paprika or garlic powder over the wedges before baking for extra flavor, though the chipotle oil already adds a nice smoky kick.

If you prefer your burgers with a bit more char, place the sheet pan under the broiler for the last 1 to 2 minutes of cooking, watching carefully to avoid burning.

This will also give the cheese a few golden spots. For a lighter version, you can skip the cheese and just drizzle the chipotle oil over the burgers and potatoes.

Variations

Spicy Southwest: Add 1 teaspoon of chili powder and 1/2 teaspoon of ground cumin to the turkey mixture. Top with pepper jack and a drizzle of ranch dressing before serving. Serve with lime wedges for squeezing over the sweet potatoes.
BBQ Bacon: Mix 2 tablespoons of barbecue sauce into the turkey mixture. Top the cooked burgers with crispy bacon and sharp cheddar cheese. Drizzle a little extra barbecue sauce over the sweet potatoes before baking.
Mediterranean: Season the turkey with dried oregano and garlic powder. Top with crumbled feta and sliced Kalamata olives after baking. Toss the sweet potatoes with a little lemon zest and fresh parsley before serving.
Garlic Herb: Add 1 minced garlic clove and 1 tablespoon of chopped fresh parsley to the turkey mixture. Top with provolone cheese and a sprinkle of dried Italian herbs. Serve with a side of tzatziki sauce for dipping the sweet potatoes.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to restore some crispness.
Freezer: Cooked burgers and sweet potatoes can be frozen in a single layer on a baking sheet, then transferred to a freezer-safe container for up to 2 months.
Reheat: Reheat frozen portions in a 350°F (175°C) oven for 15-20 minutes, or until heated through. The texture may soften, but the flavor remains.

Leftover burgers and sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 10 minutes, or until warmed through. The sweet potatoes may lose some crispness, but the flavors will still be delicious.

The turkey patties can be shaped up to 24 hours in advance and stored in the refrigerator, covered, until ready to bake.

The sweet potatoes can be cut and tossed with oil a few hours ahead, but wait to add the salt until just before baking to prevent them from becoming watery. Assemble the sheet pan right before baking, or keep the components separate until you are ready to cook.

Serving ideas

Serve the burgers on their own or on toasted buns with your favorite toppings like lettuce, tomato, and red onion.

The sweet potato wedges are perfect on the side, and you can add a simple green salad or coleslaw to round out the meal. A dollop of sour cream or a sprinkle of fresh cilantro would also be lovely, if you have them on hand.

For a fun weeknight dinner, set up a toppings bar with sliced avocado, pickled jalapeños, and extra chipotle oil so everyone can customize their burger. The sweet potato wedges are great dipped in ketchup, ranch, or a smoky aioli. This recipe is also delicious served over a bed of greens for a lighter take.

Frequently asked questions

Can this recipe be made with ground beef instead of turkey?

Yes, ground beef works well. Use 90% lean ground beef and cook to an internal temperature of 160°F (71°C). The cooking time may be slightly shorter, so check the temperature a few minutes early. The flavor will be richer, and the cheese and chipotle oil will still complement it nicely.

What is chipotle oil and where can it be found?

Chipotle oil is a cooking oil infused with dried chipotle peppers, giving it a smoky, spicy flavor. It is available in many grocery stores in the international or specialty oil section, or online. To make a quick substitute, warm 2 tablespoons of olive oil with 1/2 teaspoon of chipotle chili powder or 1 teaspoon of adobo sauce from canned chipotles.

Can the sweet potato wedges be cooked separately if the pan is too crowded?

Absolutely. If the sheet pan is too crowded, the food will steam rather than brown. You can use two sheet pans, placing the burgers on one and the sweet potatoes on the other, and rotate them halfway through baking. Or, cook the sweet potatoes first and keep them warm while the burgers finish.

How can the burgers be kept from sticking to the sheet pan?

Using parchment paper is the easiest way to prevent sticking. You can also lightly oil the parchment paper or use a silicone baking mat. Make sure the patties are not too wet when placed on the pan, and let them cook undisturbed for the first 15 minutes so they develop a nice crust.

Can this recipe be doubled for a crowd?

Yes, simply double all the ingredients and use two large sheet pans. Arrange the patties and wedges in a single layer on each pan, and bake as directed, rotating the pans halfway through. The cooking time should remain the same, but check the internal temperature of the burgers to ensure they reach 160°F (71°C).

Recipe card

Sheet Pan Pepper Jack Turkey Burgers and Sweet Potatoes

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

1 1/2 lb ground turkey (93% lean)
1 tsp kosher salt
1/2 tsp black pepper
2 lb sweet potatoes (about 3 medium), scrubbed and cut into 1-inch wedges
2 tbsp olive oil
4 oz pepper jack cheese, shredded (about 1 cup)
2 tbsp chipotle oil (see note)

Instructions

Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper. In a bowl, combine the ground turkey, kosher salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat. Divide the mixture into 4 equal portions and shape into 1/2-inch-thick patties, about 4 inches wide. Place the patties on the prepared sheet pan, leaving space between them.
Scrub the sweet potatoes and cut them into 1-inch-thick wedges. In a large bowl, toss the wedges with the olive oil and a pinch of salt. Arrange the wedges in a single layer on the sheet pan around the turkey patties, making sure they do not overlap.
Place the sheet pan in the oven and bake for 15 minutes. After 15 minutes, remove the pan from the oven. Use a spatula to flip the sweet potato wedges and turn the turkey patties over. Return the pan to the oven and continue baking for another 10 to 15 minutes, until the turkey patties are cooked through and the sweet potatoes are golden and tender.
Once the turkey patties are cooked through, remove the pan from the oven. Sprinkle the shredded pepper jack evenly over each patty. Drizzle the chipotle oil over the patties and the sweet potato wedges. Return the pan to the oven and bake for 2 to 3 minutes, until the cheese is melted and bubbly.
Remove the sheet pan from the oven and let the burgers rest for 3 minutes. Use a spatula to lift each burger onto serving plates, with the melted cheese on top. Serve the sweet potato wedges alongside, with any extra chipotle oil drizzled over if desired.

Contains: milk

Estimated nutrition per serving

Calories: 480
Protein: 34 g
Carbohydrates: 36 g
Fat: 23 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.