Turkey and Sweet Potato Picadillo Empanaditas

Heat the olive oil in a non-stick skillet over medium-high heat.

Add the ground turkey, breaking it up with a wooden spoon until browned and fragrant.

Add the finely diced sweet potato and a splash of water, covering the pan to steam until the potatoes are tender, about 8 minutes.

Fold in the finely chopped spinach and cook until wilted and vibrant green.

Season generously with sea salt, black pepper, and a pinch of cumin to echo the classic picadillo flavor profile.

Serve warm in a small bowl or tucked into a thin, crisp flour tortilla wrapper for a portable, hand-held snack that balances savory protein with the natural sweetness of the potatoes.