Preheat your oven to 400°F (200°C).

Peel and dice your sweet potatoes into 1-inch cubes. In a casserole dish, drizzle with olive oil and season with salt, pepper, garlic powder, and chopped rosemary.

Roast the seasoned sweet potatoes in the preheated oven for about 30 minutes, stirring halfway through.

Heat a skillet over medium-high heat and add the ground turkey. Cook for 7-8 minutes until browned and no longer pink.

Add the diced onion to the skillet and cook for 3-5 minutes until translucent.

In the casserole dish with the roasted sweet potatoes, combine the turkey and onion mixture with cooked basmati rice, vegetable broth, and milk.

Bake uncovered for 15 minutes.

Sprinkle shredded cheddar cheese over the casserole and bake for another 10 minutes until the cheese is melted and bubbly.

Let the casserole rest for 10-15 minutes before serving, garnishing with fresh parsley.