Preheat your oven to 400°F (200°C) and spread the cubed sweet potatoes on a baking sheet. Toss them with a tablespoon of olive oil and a pinch of salt, then roast for about 25 minutes until they are tender and lightly caramelized.
While the sweet potatoes are roasting, heat a large pot over medium heat and add a splash of olive oil. Once shimmering, add the diced onion and cook for 3-4 minutes until translucent and fragrant.
Add the minced garlic, cinnamon, and cumin to the onions, stirring constantly for about 30 seconds until the spices are fragrant and the garlic is slightly golden.
Break the ground turkey into the pot, using a wooden spoon to stir and crumble it. Cook for about 5-6 minutes until the turkey is browned all over.
Pour in the diced tomatoes and chicken broth, stirring to combine all the ingredients evenly. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook uncovered for 10 minutes, allowing the flavors to meld.
Add the roasted sweet potatoes into the chili, stirring carefully so they don’t break apart too much. Continue simmering for another 10 minutes until the sweet potatoes are heated through and the chili thickens slightly.
Taste the chili and season with salt and pepper as needed. The chili should be thick, hearty, with tender chunks of sweet potato and savory ground turkey in a fragrant, spicy broth.
Serve the sweet potato turkey chili hot, garnished with your favorite toppings like chopped cilantro or a dollop of sour cream if desired.
