Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with a little oil, and toss to coat.
Roast the sweet potatoes in the oven for about 20 minutes, until they are tender and lightly caramelized around the edges. Remove from the oven and set aside.
While the sweet potatoes roast, heat a large pot over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until it begins to brown and is cooked through, about 5-7 minutes.
Add the diced onion and minced garlic to the cooked turkey. Cook for another 3-4 minutes until the onion is translucent and fragrant.
Stir in the diced tomatoes with their juice, cumin, cinnamon, chili powder, and a pinch of salt and pepper. Let the mixture simmer for about 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Gently fold in the roasted sweet potatoes and chicken broth to the chili. Bring the mixture to a gentle simmer and cook for another 5 minutes to allow the flavors to combine and the chili to thicken slightly.
Taste the chili and adjust salt, pepper, or spices as needed. It should be hearty, with tender sweet potatoes, minced turkey, and a fragrant, slightly thickened broth.
