Preheat oven to 400º

Place the cubed sweet potatoes in a large pot and cover with 2 inches of water. Bring to a low boil and cook for 15-20 minutes, until tender.

Drain the potatoes and return to pot along with 2 tablespoons of ghee. Add the coconut creamand mash until smooth. Stir in the parsley and salt and pepper to taste.

Heat the remaining 2 tablespoons of ghee in a 12 inch cast iron skillet. Add the onion, carrots, and celery and sauté until translucent.

Add the garlic and cook until fragrant, about 30 seconds.

Add the ground turkey, cinnamon, thyme, and mace. Cook until the turkey is no longer pink.

Pour in the chicken stock, tomato paste, and arrowroot powder. Simmer until sauce has thickened.

Finally add the baby kale and cook until wilted. Remove the skillet from heat.

Layer the mashed sweet potatoes on top of the meat mixture. Smooth evenly, then rough the top with a fork.

Bake for 35-40 minutes until the topping is slightly brown. Enjoy!