Roasted Turkey Thighs with Glazed Sweet Potato and Wilted Spinach

Preheat your oven to 400 deg F (200 deg C).

In a bowl, toss the cubed sweet potatoes with half the honey, sweet paprika, and a pinch of salt. Arrange on a sheet pan and roast for 25-30 minutes until edges are caramelized and tender.

While the potatoes roast, season the turkey thighs with salt and pepper. Sear them in a hot skillet until the surface is deeply browned, then finish in the oven alongside the sweet potatoes for about 15 minutes, or until the internal temperature reaches 165 deg F (74 deg C). Let the turkey rest for 5 minutes before slicing.

In the same skillet, quickly sauté the minced garlic over medium heat until fragrant, then add the fresh spinach, tossing just until it wilts and turns bright green.

To plate, mound the glazed sweet potatoes on the side, arrange the sliced turkey over the bed of wilted spinach, and scatter with the toasted sunflower seeds for crunch. Drizzle any remaining pan juices and honey over the turkey.