Ingredients:

  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 lb (450g) lean ground turkey
  • 2 cups (300g) sweet potato, peeled and diced into ¼-inch cubes
  • 1 tsp (5g) smoked paprika
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 3 cups (90g) fresh baby spinach
  • ¼ cup (15g) fresh parsley, chopped
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Cut the sweet potatoes into uniform ¼-inch cubes to ensure rapid softening and caramelization.
  2. Heat olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula, and cook until browned with a mahogany-colored crust. Remove turkey from the pan and set aside.
  3. In the same skillet with the rendered fat, sauté diced onion and garlic for 2–3 minutes until translucent.
  4. Add sweet potato cubes, smoked paprika, salt, and pepper. Stir frequently for 8–10 minutes until the potatoes are tender and edges are golden-brown.
  5. Return the cooked turkey to the skillet. Fold in the baby spinach and stir for 1–2 minutes just until the leaves wilt from residual heat.
  6. Remove from heat and stir in fresh parsley and lime juice.