Heat 2 tbsp olive oil in a large 12-inch skillet over medium-high heat until it shimmers. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and starting to turn golden at the edges.

Add the minced garlic and cook for 30 seconds, just until fragrant. Then add the ground turkey. Break it apart with a wooden spoon and cook for 5 to 6 minutes, until no pink remains. The turkey should be in small crumbles, not large chunks.

Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat the turkey evenly with the spices and let it cook for 1 minute more so the spices toast slightly in the pan.

Add the cubed sweet potatoes to the skillet along with the chicken broth. Stir everything together, then reduce heat to medium. Cover the skillet with a lid and cook for 10 to 12 minutes, stirring once halfway through, until the sweet potato cubes are fork-tender. The broth steams the potatoes so they cook through without burning.

Remove the lid and stir in the drained black beans and the canned diced tomatoes with their juices. Raise the heat back to medium-high and cook uncovered for 4 to 5 minutes until the liquid reduces and the mixture thickens up slightly.

Taste and adjust salt as needed. Serve hot from the skillet over steamed rice or with warm flour or corn tortillas. Top with chopped cilantro and a squeeze of lime if you like.