Turkey and Spinach Stuffed Sweet Potatoes with Toasted Almonds

Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and roast on a parchment-lined tray for 45-50 minutes, or until tender when pierced with a knife.

While the potatoes roast, heat half the olive oil in a skillet over medium-high heat. Add the ground turkey, seasoning with salt and pepper, and sauté until golden brown and cooked through. Remove the turkey from the pan.

In the same skillet, add the remaining oil and diced green bell pepper. Sauté until softened, then add the fresh spinach, tossing until it just wilts into a vibrant, emerald green mass. Return the turkey to the pan and fold to combine.

Slice the roasted sweet potatoes open lengthwise and fluff the interior with a fork. Generously heap the turkey and spinach mixture into each cavity.

Top with toasted slivered almonds for a necessary crunch, a squeeze of lemon (optional), and a pinch of flaky sea salt. Serve hot while the potato is sweet and tender and the turkey filling is savory and aromatic.