Preheat your oven to 425 degrees F.

Peel and cut the sweet potatoes into 1/2-inch cubes, dice the bell peppers, dice the onion, and mince the garlic.

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. 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.

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.

Transfer the skillet to the preheated 425 degrees F oven and bake uncovered for 20 minutes, stirring halfway through.

Remove the hash from the oven and immediately sprinkle the grated parmesan and fresh chopped parsley over the top.

Let it rest for 1-2 minutes before serving.

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