Heat the olive oil in a large (12-inch) oven-safe skillet over medium-high heat.
Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess grease.
Add the chopped onion to the skillet and cook until softened, about 3 minutes.
Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
Add the diced sweet potatoes, rinsed black beans, diced tomatoes with chilies, and chicken broth to the skillet. Stir everything to combine.
Bring the mixture to a simmer. Reduce the heat to medium-low, cover the skillet, and cook for 12 to 15 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
Remove the lid. Season with salt and pepper. If using cheese, sprinkle it over the top of the skillet. Cover briefly (about 1 minute) until the cheese melts slightly.
Remove from heat. Garnish with fresh cilantro before serving directly from the skillet.
Notes
For a spicier dish, add 1/4 teaspoon of cayenne pepper with the other spices.
If you do not have an oven-safe skillet, transfer the mixture to a baking dish after step 5 before covering and cooking.
You can substitute ground beef for the ground turkey if you prefer.