Peel the sweet potatoes and cut into 2 inch chunks
Place potatoes in a medium saucepan
Cover them with water and bring to a boil, reduce and simmer until potatoes are very tender.
Drain the potatoes and return them to the pot. Place the pan over low heat add brown sugar butter and salt. Using a fork or device of your choice, mash the potatoes so that they are nearly smooth and the butter and sugar are fully incorporated. Set aside.
Jan’s Adaptation I did not cook down the sugar, butter and salt.
Make the Filling
In a 12 inch saute pan or dutch oven, heat 1 tbs. of olive oil over medium heat.
Add the onions and 1 tsp of salt.
Sweat for about 5 minutes or until the onions are translucent.
Push the onions to the edge of the pan and force them into a tight mound.
Add the remaining olive oil and the mushrooms.
Allow them to sit and caramelize in the hot pot for about 1 minute. (resist the urge to shake the mushrooms around, as you are trying to develop flavor by letting them brown,
after 2 minutes stir together the onions and the turkey and begin to break it up with a spatula.
Season the turkey with the remaining salt, garlic, chipotle powder, paprika, turmeric and cumin.
Allow the turkey to brown and the spices to toast. This will take about 4 minutes.
Stir in the onion mixture, tomato sauce, water and spinach. Let this all cook down until it’s very thick and saucy.
Remove from the heat
Jan’s Adaptation I did not use the mushrooms or spinach
Assemble and Bake
Preheat your oven to 350 F.
Spread the turkey mixture onto the bottom of a 9×11 inch baking dish, a 12 inch cast iron skillet or 8 8oz. ramekins.
Spoon the sweet potato over the top in an even layer. Sprinkle the sweet potato with the Parmigiano- Reggiano cheese.
Bake for 1 hour uncovered.
Allow to cool about 10 minutes before serving
Jan’s Adaptation I added a layer of canned green beans between the turkey and sweet potato