Preheat your oven to 375°F (190°C).

In a large skillet, brown the Italian sausage over medium heat until fully cooked, about 5-7 minutes.

Add the chopped onion and minced garlic to the skillet, cooking until softened, about 3-4 minutes.

Stir in the diced sweet potatoes, smoked paprika, salt, and pepper. Cook for an additional 5 minutes.

Pour in the chicken broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes or until the sweet potatoes are just tender.

Transfer the mixture to a greased 9x13-inch baking dish.

Sprinkle the shredded cheese evenly over the top.

Cover with aluminum foil and bake for 25 minutes, then uncover and bake for another 15 minutes until the cheese is golden and bubbly.

Let it rest for 10 minutes before serving.