Place your sweet potatoes in the microwave for about 20-30 minutes, or until they are cooked all the way through.
While the potatoes cook, saute the garlic, shallot and onions together in the oil.
When the onions are translucent, add in the turkey meat, carrots, celery, zucchini, and balsamic vinegar and continue to cook until the veggies are cooked most of the way. They don't have to be completely cooked because they will bake more in the oven. Just a bit tender is good.
When that is finished cooking, transfer everything to a casserole dish. (Mine was 9x13).
Using a thick towel so you don't burn yourself, peel the potatoes while they are still hot.
Place them in a mixing bowl with the chicken broth, garlic powder, onion powder and salt. Blend with a hand blender until smooth. A food processor or regular blender will work too.
Smooth the potatoes over the meat in the casserole dish. Drag a fork lightly across the top to "rough up" the surface a bit for baking.
Bake at 350 degrees F. for approximately 30 minutes or until it's nice and bubbly (you'll see that if your casserole dish is clear glass).
Cut into 12 sections and allow to cool a bit before serving. The potatoes really hold onto their heat, so be careful.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.