Start by peeling and cutting the sweet potatoes into 1/2-inch cubes. Dice the bell peppers and onion, and mince your garlic. Preheat your oven to 425°F (220°C).

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.

Increase the heat to medium-high and add the ground turkey to the skillet with the softened onions and garlic. Cook, breaking the meat apart as it browns, for around 5-7 minutes.

Stir in the diced bell peppers, cubed sweet potatoes, and chili powder into the browned turkey mixture. Toss everything together for about 1-2 minutes and season with salt and black pepper.

Transfer the skillet to the preheated oven and bake uncovered for 20 minutes, stirring halfway through until the sweet potatoes are fork-tender.

Remove from the oven and immediately sprinkle with grated parmesan and fresh parsley. Let it rest for 1-2 minutes before serving.

Divide the hash into bowls or plates and serve immediately, while warm and delightful.