Turkey and Sweet Potato Picadillo with Sautéed Spinach

Heat a heavy-bottomed skillet over medium-high heat.

Add the ground turkey, breaking it up with a wooden spoon until it is browned and releases its juices.

Push the meat to one side and add the finely diced sweet potatoes.

Sauté the potatoes in the rendered fat until they begin to soften and develop a golden, caramelized crust, about 8-10 minutes.

Stir in aromatics like minced garlic, onion, and a touch of cumin and paprika (common in Caribbean picadillo).

Add a splash of water, cover, and steam until the potatoes are tender and creamy inside.

Uncover, fold in the fresh spinach, and toss until the leaves are just wilted and glossy.

Finish with a generous squeeze of fresh lime juice to brighten the sweetness of the potatoes and a pinch of flaky sea salt.

Serve hot in a shallow bowl, ensuring the textures of the crispy turkey and soft potato are evenly distributed.