Preheat the Oven and Prepare the Baking Dish: Preheat the oven to 375℉ (190°C). Grease a 9 x 9 baking dish with coconut oil and set aside. This prevents the casserole from sticking and makes cleanup easier.

Prepare the Sweet Potatoes: Peel and slice the sweet potatoes, making sure to cut them into 1/4-inch slices. This ensures they cook evenly and become tender. Thicker slices will take longer to cook.

Layer the Sweet Potatoes: Line the bottom of the greased baking dish with the sliced potatoes in a single layer. Some overlap is okay. The sweet potatoes form the base of the casserole and add a layer of texture.

Cook the Ground Turkey: Melt 1 tablespoon of coconut oil in a medium-sized skillet over medium heat. Add the ground turkey and season with paprika, garlic powder, and any additional spices if desired. Using a spatula, break the meat apart and cook until browned, about 3 to 5 minutes. Drain and place on top of the sweet potato layer. Draining the excess fat from the ground turkey is essential to preventing a greasy casserole.

Prepare the Egg Mixture: In a large bowl, beat the eggs with a whisk until combined. Add the paprika, garlic powder, and any additional salt and pepper if desired. Pour over the ground turkey layer. Beating the eggs well ensures an even consistency.

Bake the Casserole: Place the dish in the oven and cook for 30 minutes. This allows the eggs to set and the sweet potatoes to soften.

Add the Spinach: Carefully slide the dish out, without removing it from the oven, and top with the spinach. Return to its position and continue cooking for 5 to 15 minutes until the center of the casserole is firm. The spinach is added later to prevent it from becoming overly wilted. Check for doneness by gently shaking the dish – the center should be firm and not jiggly.

Cool and Serve: Allow the casserole to cool slightly before slicing and serving. This allows the casserole to set further, making it easier to serve.