Step 1

Preheat the oven: Set the oven to 425 degrees F.

Step 2

Boil the potatoes: Place sweet potatoes in a medium saucepan with a lid. Add water to cover by 1-inch and put the lid on. Bring to a boil and let it simmer for 12-15 minutes or until potatoes are tender. Check doneness by inserting a knife into a potato. If it comes in and out easily, it is ready. Drain and return the potatoes to the pan.

Step 3

Mash the potatoes: Add in the butter. Mash them using a potato masher (or a fork). Cook, stirring constantly, until all the water has evaporated, 3-4 minutes. It should slightly thicken. Set it aside.

Step 4

Sauté the veggies: While the sweet potatoes are cooking, make the filling. Heat oil in a 12-inch cast iron skillet* over medium-high heat. Add onion and carrots and saute until they are softened, 8-10 minutes. Make sure that carrots are fully softened.

Step 5

Cook the turkey: Add ground turkey and cook, breaking the large chunks with a wooden spoon, until it is cooked through, 10 minutes or so.

Step 6

Add the herbs and spices: Stir in the garlic, fresh herbs (chopped thyme and rosemary), paprika, allspice, ground cumin, and cinnamon. Cook, stirring constantly, for one minute.

Step 7

Add additional ingredients: Add tomato paste and chicken broth. Stir to combine. Let it simmer for 3-4 minutes or until some of the liquid has evaporated.

Step 8

Stir in the peas: Stir in the frozen peas and cook for 1-2 more minutes. Give it a quick taste to make sure that it is seasoned well. If needed add more seasoning.

Step 9

Top with potatoes: Evenly spread the mashed sweet potatoes over the filling, making sure that it is fully covered.

Step 10

Bake: Bake for 15-17 minutes or until sweet potato topping is just beginning to brown. If preferred, brush it with a little bit of butter. Garnish with fresh herbs and serve.