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

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