Finely chop half a red onion (or whole if it’s a smaller one) and add to a pan with a splash of olive oil and allow to sweat over a medium/low heat.
Peel and grate the white sweet potatoes (2-3 depending on size should work) and add to the onion. Season with salt and pepper and stir well.
After about 5 minutes, add the ground turkey and help break it up with a wooden spoon or spatula and let it brown. Add any spices you want at this point, but a heaping teaspoon or 2 of chili powder is recommended. Season with salt and pepper and stir.
Grab a handful of spinach and smoosh it all together and run your knife through it to break up the leaves. Add to the pan and stir well.
Using a serrated knife (or paring knife) cut around the stem and down into the center core of the tomato. It will pop right out and discard that. Using a small spoon (a baby spoon works well) or melon baller, remove all the seeds and inside flesh of the tomato (carefully, not to puncture the bottom or sides)
Preheat the oven to 350F. Add the hallowed out tomatoes to a baking dish, and then using the same small spoon, fill them to the top with the stuffing.
Pop in the oven for 15-20 minutes until the tomatoes are soft and the tops of the stuffing are nicely browned. Serve with a salad or green veggie of your choice.
Save the leftover turkey stuffing and turn into a pasta sauce, chili/stew/casserole, pie or lasagna filling, or frittata/scramble.