Peel sweet potatoes and cut into 1/2-inch cubes so they cook evenly. Dice the onion and mince the garlic. Having everything ready before you start cooking makes this skillet come together smoothly.

Heat 1 tablespoon olive oil in a 12-inch oven-safe skillet over medium-high heat. Add ground turkey, breaking it into crumbles with a wooden spoon. Cook until no longer pink, about 5-6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a plate and set aside.

Add remaining 1 tablespoon oil to the skillet. Add diced onion and cook until softened, about 3 minutes. Stir in garlic, chili powder, cumin, and smoked paprika. Cook 30 seconds until fragrant. Add sweet potatoes, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat in spices.

Pour in chicken broth and stir, scraping up any browned bits from the bottom. Cover and reduce heat to medium-low. Simmer for 12-15 minutes, stirring once halfway through, until sweet potatoes are fork-tender but still hold their shape.

Return turkey to the skillet and stir to combine. Taste and adjust seasoning. Sprinkle 1 cup cheddar cheese evenly over the top. Cover and cook 2-3 minutes until cheese melts. Alternatively, broil 2-3 minutes for bubbly, browned cheese.

Let rest 5 minutes. Garnish with remaining 1/2 cup cheese and sliced green onions. Serve directly from the skillet.