Prep your ingredients first. Peel and cube the sweet potatoes, dice the onion and pepper, and mince the garlic. Measure your spices so they’re ready to go. This makes the cooking process smooth.

Heat the skillet. Place a large, deep skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the onion and bell pepper. Cook for 3–4 minutes, stirring, until softened.

Add the garlic and spices. Stir in the garlic, cumin, smoked paprika, chili powder, oregano, cinnamon, salt, and pepper. Cook for 30 seconds, just until fragrant. Don’t let the garlic brown.

Brown the turkey. Scoot the veggies to the sides and add the remaining 1 tablespoon of oil to the center. Add the ground turkey and break it into crumbles. Cook for 4–5 minutes, stirring occasionally, until it’s no longer pink and lightly browned.

Add tomato paste. Stir in the tomato paste and cook for 1 minute to deepen the flavor. This tiny step makes a big difference.

Add sweet potatoes and liquid. Stir in the cubed sweet potatoes and pour in the chicken broth (or water). Scrape up any browned bits from the bottom of the pan. These add flavor.

Cover and simmer. Reduce heat to medium-low, cover, and cook for 10–12 minutes, stirring once or twice, until the sweet potatoes are just tender. If the pan gets dry, add a splash more liquid.

Finish and adjust. Remove the lid. If using spinach, stir it in now and cook for 1–2 minutes until wilted. Add the lime juice and taste. Adjust salt, pepper, and heat as needed. If you want it saucier, splash in a bit more broth.

Garnish and serve. Top with chopped cilantro or parsley. Serve as-is, or over rice, quinoa, or cauliflower rice. A dollop of Greek yogurt or avocado on top is great.