In a large skillet over medium heat sauté Yellow Onion (1 cup) in Olive Oil (1 tablespoon) until softened, about 3-4 minutes. Add Ground Turkey (1 pound), Dried Parsley (1 teaspoon), Dried Thyme Leaves (1 teaspoon), Smoked Paprika (1/2 teaspoon), Garlic Powder (1/4 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon), cooking until meat is brown.
Add All-Purpose Flour (2 tablespoon), Chicken Broth (1 cup), and Frozen Peas and Carrots (1 cup). Bring to a simmer for about 5 minutes.
Poke holes with a fork in Sweet Potato (2) and microwave until soft, about 10 minutes, turning halfway.
Preheat the oven to 400 degrees F (205 degrees C).
Scoop the flesh of the potatoes (about 2 ½ cups) into a large bowl and mash with Unsalted Butter (2 tablespoon), Plain Greek Yogurt (1/4 cup), Garlic Powder (1/2 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon). Mix together until fluffy and well combined.
Transfer the turkey mixture to an 8x8-inch baking dish. Layer the mashed sweet potatoes on top.
Bake for 25 minutes, then broil for 2-4 minutes until the top browns at the edges. Enjoy!