Cypriot-Style Ground Turkey Keftedes with Roasted Sweet Potato and Wilted Baby Spinach

Preheat oven to 400 deg F (200 deg C). Toss cubed sweet potatoes with half the olive oil, sea salt, and a pinch of cinnamon. Roast for 25-30 minutes until edges are caramelized and tender.

In a bowl, combine ground turkey with finely minced fresh parsley, minced garlic, a dash of cumin, and black pepper. Shape into four small, tight patties.

Heat a non-stick skillet over medium-high heat. Sear the turkey keftedes for 4-5 minutes per side until deeply browned and cooked through. They should be juicy and fragrant with toasted spices.

In the same skillet, wilt the spinach over medium heat with the remaining olive oil and a squeeze of fresh lemon juice, seasoning with a touch of salt.

To plate, arrange the roasted sweet potatoes alongside the turkey keftedes and the vibrant, wilted spinach. Serve immediately, garnishing with extra fresh parsley and a final bright squeeze of lemon.