Cut any large pieces of sweet potato to roughly match smaller pieces. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add sweet potato and a pinch of salt to hot pan in a single layer. Cook undisturbed until lightly browned, 2-3 minutes. Stir in ¼ cup water. Cover, and stir occasionally until fork-tender, 5-7 minutes.
Uncover, and season with ¼ tsp. salt and a pinch of pepper. Remove from burner. While sweet potatoes cook, cook turkey.

Heat 1 tsp. olive oil in another medium non-stick pan over medium-high heat. Add ground turkey to hot pan. Stir occasionally, breaking up meat, until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Stir in seasoning blend. While turkey cooks, prepare ingredients.

Core tomato and cut into ½" dice. Stir corn, poblano, and tomato into hot pan with turkey until combined. Stir occasionally until tomato releases juices, 3-5 minutes. If too dry, add water, 1 Tbsp. at a time, up to 4 Tbsp., until desired consistency is reached. Stir in sweet potato, ¼ tsp. salt, and a pinch of pepper until combined. Remove from burner. While vegetables cook, make slaw.

Taste green chili aioli. (Be careful, it's spicy!) In a mixing bowl, mix slaw mix, sour cream, green chili aioli (to taste), 1 Tbsp. water, and ¼ tsp. salt until combined. Plate dish as pictured on front of card, topping turkey mixture with slaw. Bon appétit!