Preheat your oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes with a tablespoon of olive oil and spread them in a single layer on a baking sheet. Roast for about 25-30 minutes until tender and lightly caramelized, stirring halfway through for even cooking.
While the sweet potatoes roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until it turns translucent and fragrant.
Stir in the minced garlic and cook for another minute, until the garlic is fragrant but not browned.
Add the ground turkey to the pot, breaking it apart with your spoon. Cook until the turkey is browned and cooked through, about 8-10 minutes, stirring occasionally.
Pour in the diced tomatoes along with their juice, stir to combine everything, and let it simmer for 5 minutes to meld the flavors.
Add in the cumin, chili powder, paprika, salt, and pepper to the pot. Stir well to evenly coat the ingredients with the spices.
Pour in the broth, stir, and bring the mixture to a gentle simmer. Cover and let it cook for 10 minutes, allowing the flavors to deepen.
Once the sweet potatoes are roasted and tender, add them directly into the chili. Gently stir to incorporate, breaking some into smaller pieces for a velvety texture.
Let the chili cook uncovered for another 5 minutes, allowing it to thicken slightly and for the sweet potatoes to meld into the sauce.
Taste and adjust seasoning with salt, pepper, or additional chili powder if you prefer more heat.
Ladle the hearty chili into bowls, and serve hot. Garnish with your favorite toppings if desired, like fresh herbs or a squeeze of lime.
