Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey along with your spices. Cook for 5–7 minutes, using a wooden spoon to break the meat apart until thoroughly browned.

Step 2: Soften the Base

Using the same skillet to retain the seasoned juices, add the diced onions and bell peppers. Sauté for 3–4 minutes just until the edges begin to soften. Transfer this mixture to a bowl with the cooked turkey.

Step 3: The Assembly

Add the cubed sweet potatoes and fresh spinach to the bowl containing the turkey and peppers. Carefully toss the ingredients until the spinach is evenly distributed and the potatoes are well-coated in the pan drippings and spices.

Step 4: The Moisture Lock

Transfer the combined mixture into your prepared baking dish, spreading it into an even layer. Pour the chicken broth over the top to provide the necessary steam that ensures your sweet potatoes turn tender while baking.

Step 5: The Bake

Cover the dish tightly with aluminum foil to trap the moisture. Bake for 20 minutes to tenderize the root vegetables.

Step 6: The Melt

Remove the dish from the oven and carefully discard the foil. Sprinkle the mozzarella cheese evenly across the surface. Return the dish to the oven uncovered for an additional 10–15 minutes until the cheese is bubbling, golden brown, and a fork slides through a sweet potato cube with ease.