• Pre-heat oven to 350 degrees.
• Heat a large, deep sauté pan over medium-high heat and spray with cooking spray.
• Add ground turkey to the hot pan and cook 7-10 minutes until browned, breaking turkey up with a wooden spoon. Add Worcester sauce, sage, thyme, salt and cayenne. Cook for another minute. . Remove cooked turkey from pan and set aside.
• In the same pan, sauté carrots, onions and crushed garlic over medium heat until tender, about 6-7 minutes, stirring frequently.
• Add reserved turkey back to the pan and sprinkle entire mixture with flour. Cook for 1 minute then pour in chicken broth. Bring back to a boil then reduce heat to low. Simmer until gravy starts to form.
• About 7-10 minutes. Remove from heat and add frozen corn. Pour into a 13x11 deep baking dish and set aside.

For the Maple Whipped Sweet Potatoes

• Fill a large pot with water and add cubed sweet potatoes. Bring to a boil and cook until sweet potatoes are tender and cooked through. About 15 minutes depending on the size you cut your sweet potatoes.
• Drain water and add butter to sweet potatoes. Let sit for a few minutes to cool.
• Put sweet potatoes in a blender or food processor along with yogurt, salt and maple syrup and blend until smooth. about 1-2 minutes. (You can also mash or use a mixer if you don't have a blender or food processor)
• Place dollops of whipped sweet potatoes over turkey mixture and then spread with a spoon.
• At this point you can cover and store in the fridge. (Once it is cooled) or place it in your pre heated oven and bake for 45-60 minutes. Garnish with fresh thyme if desired and serve.