In a large bowl, mix coleslaw mix with mayo, vinegar, and sugar. For best flavor, prepare 1–2 hours ahead or make a batch to use throughout the week.

Cook the sweet potatoes using your preferred method: For the fastest option, pierce each potato with a fork, wrap in a damp paper towel, and microwave for 5–10 minutes until soft. To bake, preheat the oven to 400°F, pierce the potatoes, and place them directly on a baking sheet; bake for 40–50 minutes until fork-tender. For a roasted or air-fried version, peel and cube the sweet potatoes, toss with a little oil, salt, and pepper, then roast at 425°F for 25–30 minutes or air fry at 375°F for 15–20 minutes, shaking halfway through.

In a large skillet over medium heat, cook the ground turkey until browned and fully cooked. About 5-7 minutes.

Stir in ketchup, brown sugar, mustard, and Worcestershire sauce. Simmer for 2–3 minutes to let the flavors come together.

Slice open each sweet potato and fluff with a fork. Top with turkey mixture, a big scoop of slaw, and bread & butter pickles. Enjoy!