Peel and cut the sweet potatoes into ½-inch cubes, dice the bell peppers, dice the onion, and mince the garlic. Preheat your oven to 425°F. Having everything prepped and ready will allow you to work quickly once cooking begins, ensuring nothing burns or overcooks while you're chopping.

Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and minced garlic, stirring frequently until softened and fragrant, about 3-4 minutes. This aromatic base creates the foundation for all the other flavors in the dish.

Increase heat to medium-high and add the ground turkey to the skillet with the softened onions and garlic. Break the meat apart with a spoon as it cooks, stirring occasionally until it's no longer pink and lightly browned, about 5-7 minutes. I like to let it sit undisturbed for a minute or two between stirs—this gives the meat a nice golden color rather than staying pale and steamed.

Stir in the diced bell peppers, cubed sweet potatoes, and chili powder to the browned turkey mixture. Toss everything together to coat evenly with the oil and spices, about 1-2 minutes. Season with salt and black pepper to taste. The chili powder will bloom slightly from the residual heat, releasing more flavor throughout the hash.

Transfer the skillet to the preheated 425°F oven and bake uncovered for 20 minutes, stirring halfway through. The sweet potatoes should be fork-tender and the edges of the hash should be slightly caramelized. If your skillet isn't oven-safe, transfer the mixture to a 9x13 inch baking dish before baking.

Remove the hash from the oven and immediately sprinkle the grated parmesan and fresh chopped parsley over the top. The residual heat will soften the cheese slightly. I like to give it a gentle stir so the melted cheese coats some of the hash while staying a bit textured on top. Let it rest for 1-2 minutes so the cheese sets slightly.

Divide the hash into bowls or plates and serve immediately while warm. The combination of crispy edges, tender sweet potatoes, and savory turkey makes this a satisfying one-pan meal.