1 cup (approximate) Shredded cheese of choice (I recommend mild cheddar, colby jack, or mozzarella), enough to sprinkle over potatoes
Preheat oven to 400F. Line a baking sheet with aluminum foil to make cleaning up easier. Scrub the sweet potatoes, pat dry, and prick all over with a fork. Rub them with a small amount of olive oil, place on the prepared baking sheet, and bake for about an hour or until the insides of the potato are very tender when pierced with a knife.
During the last half of the baking process, Heat a drizzle of olive oil in a skillet on medium heat. Add the onions and cook until softened and fragrant, and then add the garlic and cook for 2 minutes more.
Add the ground turkey to the skillet and break into small pieces with a spatula. Season with salt and pepper and cook until almost no pink remains. Add the thyme, tomato paste, beef broth, Worcestershire, and the frozen peas and carrots. Mix everything together and lower heat to a simmer and allow to cook while the potatoes finish baking.
When the potatoes are done, slice them open and use a fork to fluff up the insides.
Switch oven over to Broil. Taste the turkey mixture and adjust seasonings as needed. Top the potatoes with the turkey mixture and then sprinkle on the cheese. Broil until cheese is bubbly and melty.