Fill a large pot of water two-thirds of the way with water and bring to a low boil. Add the sweet potato to the water and boil until fork tender. Strain and use a potato masher to mash with the coconut milk until fully mashed and creamy. Lightly salt and set aside.

Using a large oven safe skillet heat 2 tbsp of oil over medium heat. Add the onion and cook for 3-4 minutes or until lightly translucent.

Add the garlic, carrots, and celery and cook for 4-5 minutes to lightly soften. Set aside.

Add the turkey to the skillet and crumble with a wooden spoon, cooking until browned.

Add the vegetables back to the skillet and pour in the broth, tomato paste, coconut aminos, and seasonings (reserving some thyme). Stir well to coat and bring to a low simmer for 2-3 minutes. Remove from the heat.

Preheat the oven to 400 F. Top the turkey filling with the mashed sweet potato, evenly distributing. Lightly brush the top with avocado oil.

Bake in the preheated oven for 30-35 minutes or until the topping is lightly browned.

Serve topped with additional thyme.