1. Prepare your oven and skillet: Preheat your oven to 375 F (190 C). Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Make sure your skillet is hot enough that a drop of water sizzles when it hits the surface.

2. Brown the ground turkey: Add the ground turkey to the hot skillet, breaking it up with a spoon. Cook until it’s fully browned and no longer pink, which usually takes about 5-7 minutes. Drain any excess fat from the skillet to keep the dish from being greasy.

3. Saute aromatics and spices: Add the chopped onion to the skillet with the browned turkey and cook until it softens and becomes translucent, about 3-4 minutes. Stir in the minced garlic, dried thyme, smoked paprika, salt, and pepper. Cook for another minute until the spices are fragrant, making sure the garlic doesn’t burn.

4. Combine liquids and tomatoes: Pour in the diced tomatoes (with their juice) and chicken broth. Bring the mixture to a gentle simmer, stirring everything together well. This creates the flavorful base for your casserole.

5. Add sweet potatoes and simmer: Stir in the cubed sweet potatoes. Cover the skillet and let it simmer for 10-15 minutes, or until the sweet potatoes are fork-tender. You should be able to easily pierce them with a fork.

6. Top and bake: If using, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Transfer the skillet to the preheated oven (if your skillet is oven-safe; otherwise, transfer the mixture to a 9×13 inch baking dish). Bake uncovered for 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

7. Garnish and serve: Carefully remove the casserole from the oven. Let it rest for a few minutes before garnishing with fresh chopped parsley. Serve hot and enjoy!