Preheat the oven to 375°F (190°C). Lightly oil a 9x9-inch or similar baking dish.

Peel (if you prefer) and cut the sweet potatoes into roughly 1/2-inch cubes. Toss them with a little oil, salt, and pepper. Roast on a sheet pan for 15 to 20 minutes until fork-tender, or sauté in a skillet over medium heat for about 10 to 12 minutes until tender and lightly browned.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 4 minutes.

Add minced garlic and the diced red bell pepper. Cook another 2 minutes to soften.

Increase the heat to medium-high and add the ground turkey. Break it up with a spatula and cook until there's no pink left, about 6 to 8 minutes. Drain excess liquid if there's a lot.

Stir in smoked paprika, ground cumin (if using), dried thyme, salt, and black pepper. Cook for about 1 minute to bloom the spices.

Combine the cooked sweet potatoes with the turkey mixture in the prepared baking dish. Spread evenly. Sprinkle the shredded cheese across the top.

Bake uncovered for 10 to 15 minutes, until the cheese has melted and the edges are bubbling.

Let the bake rest for 5 minutes. Garnish with chopped parsley or cilantro and serve warm.