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 1/4 cup water. Cover, and stir occasionally until fork-tender, 5-7 minutes.

Uncover, and season with 1/4 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 1/2" 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, 1/4 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 1/4 tsp. salt until combined.

Plate dish as pictured on front of card, topping turkey mixture with slaw. Bon appétit!