Preheat the oven to 425°F. Line a baking sheet with foil, shiny side down. Place the diced garlic into the melted butter and allow to infuse while preparing the potatoes.

Slice the sweet potatoes across making 1/8-inch thick slices approximately 2/3 deep into the potato; do not slice all the way through the potato. Repeat for all the potatoes and place them onto the prepared baking sheet leaving room between them.

Brush the sweet potatoes with half of the garlic butter and place them in the preheated oven for 30 minutes.

At 30 minutes, brush the remaining garlic butter onto the sweet potatoes and allow them to complete cooking approximately 20-30 minutes more. When fully cooked the outside will be crisp and the inside firm but cooked.

While the potatoes are cooking, heat the oil in a large skillet over medium-high heat. When hot add the shallots to the skillet and sauté for 2 minutes or until the shallots become transparent.

Add the ground turkey meat and sauté, breaking up the meat as it cooks so it is finely crumbled. Cook until the meat is done with no pink color showing. Remove from heat and drain any extra fat.

In a blender combine the sour cream, chipotle pepper, adobo sauce, cumin, smoked paprika and salt. Puree the ingredients into a smooth sauce. Spoon the sauce into the cooked turkey and stir to fully combine. Add the lime juice and stir to incorporate.

When the potatoes are cooked, add them to individual serving plates with one fourth of the chipotle turkey. Top with bacon bits, scallion and jalapeno slices and cilantro leaves. Serve immediately.