• Heat oven to 350°. Place sweet potatoes in a medium pot and cover with water. Bring to a boil, reduce to a simmer and cook until fork-tender, about 10 minutes. Drain and return to pot over low heat. Add sugar, butter and 1/2 tsp of the salt. Mash sweet potatoes and mix until ingredients are incorporated.

  • Heat 1 tbsp of the oil in a large skillet over medium heat. Add onion and 1/2 tsp of the remaining salt; cook 5 minutes. Push onions to edge of pan. Pour in another 1 tbsp of the oil and add mushrooms. Cook 2 minutes without stirring, allowing mushrooms to brown. Mix with onions; cook 2 minutes more. Transfer to a plate.

  • Add remaining 1 tbsp oil to pan. Stir in turkey, breaking up meat with a spatula. Season with remaining 1/2 tsp salt, the garlic, smoked paprika, turmeric, cumin and chipotle. Cook 4 minutes. Stir in onions and mushrooms, tomato sauce, spinach and 1 cup water. Bring to a simmer and cook 10 to 15 minutes, until mixture thickens.

  • Spread turkey mixture into a 9 x 13-inch baking dish. Spread mashed sweet potatoes over the top in an even layer. Sprinkle with Parmesan. Bake at 350° for 1 hour, uncovered.

Nutrition Facts

360 calories; 18 g total fat; 6 g saturated fat; 85 mg cholesterol; 670 mg sodium. 28 g carbohydrates; 4 g fiber; 23 g protein;