From the October/November 2017 issue
Serves 4


  • 3 medium sweet potatoes, peeled and cut into 1/2-inch chunks
  • 2 TBSP extra-virgin olive oil, divided use
  • Sea salt and black pepper, to taste
  • 1 pound ground turkey
  • 1/2 medium yellow onion, chopped
  • 1 medium firm but ripe pear, such as Bosc or Bartlett, cored and diced (plus additional slices for garnish, if desired)
  • 3 garlic cloves, finely chopped or grated
  • 2 tsp fennel seeds
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 3-4 cups chopped spinach


  1. Preheat the oven to 400ºF.
  2. Line 2 large baking sheets with parchment paper.
  3. Toss the sweet potatoes with 1 tablespoon of olive oil and a generous pinch of salt and pepper. Spread the potatoes out evenly on the baking sheets. Roast for 25-30 minutes, until tender and brown in spots.
  4. Heat the remaining tablespoon of olive oil in a large skillet.
  5. Add the turkey and cook, breaking up with a utensil, until mostly cooked through, 5-6 minutes.
  6. Add the onion and pear. Cook, stirring occasionally, until the onion is soft, 3-4 minutes.
  7. Add the garlic, fennel, cinnamon, and allspice. Stir for 1 minute.
  8. Stir in the sweet potatoes and spinach until the spinach is just wilted.
  9. Season to taste with salt and pepper.
  10. Serve topped with pear slices for garnish, if desired.