Steam or boil the sweet potatoes until they are fork tender, approximately 15 minutes.
Step 3
Heat a 12 inch cast iron or oven safe skillet over medium high heat. Place the ground turkey in the skillet and cook, using a wooden spoon or spatula to break up the turkey, until browned, about 5 minutes.
Step 4
Stir in the onion and carrots and cook for 7 to 9 minutes or until the onions turn translucent and the carrots soften slightly. Add the bell pepper, mushrooms and garlic and cook for a further 10 minutes until the mushrooms have cooked down.
Step 5
Add the tomato paste, chili powder, rosemary, salt, and black pepper and stir to combine. Cook until the tomato paste turns a deep, dark maroon then stir in the water. Taste and adjust seasoning as needed. Lower the heat to medium while you make the topping.
Step 6
In the bowl of a food processor or a large mixing bowl, combine the cooked sweet potatoes, butter, chili powder, cumin and salt and process or smash until smooth. Taste and adjust seasoning as needed.
Step 7
Spread the sweet potatoes over the top of the turkey mixture and bake for 25 to 30 minutes or until the sweet potatoes have browned in spots.
