In a large pot, bring water to a boil. Add the diced sweet potatoes and cook for 10-12 minutes, or until they are fork-tender. Drain the water and set the sweet potatoes aside.
Brown the Ground Turkey:
While the sweet potatoes are cooking, heat olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes.
Season with salt, pepper, paprika, cumin, and garlic powder, stirring well to combine.
Sauté the Vegetables:
In the same skillet, add the chopped onion, bell pepper, and minced garlic. Cook for 4-5 minutes, or until the vegetables are softened and fragrant.
Combine the Ingredients:
Add the cooked sweet potatoes to the turkey and vegetable mixture. Pour in the chicken broth and stir everything together. Let it simmer for 3-5 minutes to allow the flavors to meld together.
Assemble the Casserole:
Preheat your oven to 375°F (190°C).
Transfer the turkey-sweet potato mixture into a greased 9×13-inch casserole dish. If you like a cheesy topping, sprinkle shredded cheddar cheese on top.
Bake:
Place the casserole dish in the preheated oven and bake for 15-20 minutes, or until the top is lightly browned and the cheese is melted (if using).
Serve:
Garnish the casserole with freshly chopped parsley or green onions before serving for a pop of color and extra flavor.
Serve hot and enjoy!
Serving and Storage Tips:
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