Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, toss with a tablespoon of olive oil, and spread into a single layer. Roast for about 25-30 minutes until tender and lightly caramelized, stirring halfway through.
While the sweet potatoes roast, heat a large pot over medium heat and add a small splash of olive oil. Add the diced onion and cook, stirring often, until translucent and fragrant, about 5 minutes.
Minimize heat, then add the minced garlic to the onions and cook for another minute until fragrant, being careful not to burn it.
Increase the heat to medium-high and add the ground turkey to the pot, breaking it apart with a spoon. Cook until browned and cooked through, about 8 minutes, until it loses its pink color and develops some caramelization.
Stir in ground cumin and cinnamon, allowing the spices to toast slightly and fill the kitchen with their warm aroma, about 30 seconds.
Add the canned diced tomatoes (with juices) along with the broth, stirring everything together to combine. Bring the mixture to a gentle simmer.
Once simmering, reduce the heat to low, cover the pot, and let it cook gently for about 10 minutes to meld the flavors.
Remove the roasted sweet potatoes from the oven and add them directly into the chili, gently folding them in. Let everything cook together uncovered for another 5 minutes, allowing the chili to thicken slightly.
Taste and season with salt and pepper as needed to balance the flavors. The chili should be thick, hearty, and aromatic, with the sweet potatoes slightly soft and blended into the savory broth.
Serve the chili hot, topped with your favorite garnishes like fresh herbs or a dollop of sour cream, and enjoy the comforting flavors of this seasonal dish.
