Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Chop the yellow onion, mince garlic, chop bell peppers, and cube the sweet potatoes.

Cook the ground turkey in a skillet over medium heat until browned (6-8 minutes). Drain excess fat.

In the same skillet, sauté the onion until translucent, then add garlic and cook for an additional 30 seconds.

Add bell peppers and spices to the skillet, and sauté for 3-5 minutes.

Incorporate tomato paste, diced tomatoes, and chicken broth into the mixture, simmer for 5 minutes.

Return the cooked turkey to the skillet, and mix well to combine.

Toss sweet potatoes with olive oil, salt, and pepper until well-coated.

Layer half of the sweet potatoes in the greased baking dish, followed by the turkey and veggie mixture, then top with remaining sweet potatoes.

Sprinkle shredded cheese on top, cover with foil, and bake for 30 minutes.

After 30 minutes, remove foil and bake for an additional 20-25 minutes until sweet potatoes are fork-tender and cheese is bubbly.

Let rest for 5-10 minutes before serving, garnish with fresh parsley if desired.