Place peeled sweet potatoes in a large pot and fill with cold water until 1" above the potatoes. Bring the water to a simmer and season with 1 tsp of salt. Cook the potatoes until they are fork tender, 12-15 minutes.
Drain the potatoes and return them to the same pot. Smash the potatoes and stir in the remaining tsp of salt, the apple sauce, spices and butter.
Set aside the mashed sweet potatoes and pre-heat oven to 400° F.
Heat the oil in a large oven-safe saute pan over medium heat. Saute the onion and carrots until they are translucent, about 5 minutes. Add garlic and spices, cook until fragrant, about 1 minute.
Add the turkey to the pan and use the spoon to break up the meat until it is no longer pink. Season with 1 tsp of salt.
Add Worcestershire and allow liquid to evaporate. Stir in the flour and tomato paste until fully incorporated with no lumps.
Stir in the stock and simmer until the mixture begins to thicken and appear creamy, about 5 minutes. Add frozen peas and remove pan from the heat.
Top the turkey in the pan with the sweet potatoes and bake for 20-25 minutes until the inside is bubbling and the potatoes slightly browned. Cool for 10 minutes and serve.