• Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.
• Remove the stems and seeds from the sweet mini peppers; coarsely chop the peppers.
• In a medium bowl, using a fork or whisk, mix together the almond butter and 1½ cups [2½ cups] hot tap water until smooth.
• If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. Wash your hands after handling.

• Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the turkey, season with salt and pepper and the Yucatán spice blend, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the turkey to a plate. Do not clean the pot.

In the same pot used for the turkey, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the sweet potato, season with salt and pepper, and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the sweet mini peppers and as much jalapeño as you like, season lightly with salt and pepper, and cook, scraping up any browned bits from the bottom of the pot, until the peppers start to soften, 1 to 2 minutes.
Add the tomatillo simmer sauce base, almond butter mixture, and turkey and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the vegetables are tender and the turkey is cooked through, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
When the chile verde is almost done, prepare the garnishes.

• Cut the lime into wedges.
• Remove any coarse stems from the cilantro sprigs.

Transfer the chile verde to individual bowls, garnish with the cilantro, and serve with the lime wedges.