Preheat oven to 425° F

1. In a large frying pan, heat the olive oil over medium high heat. Add the turkey and 1/2 tsp of the salt and cook until the turkey is cooked through and lightly browned. Remove from the pan and set aside.

2. While the turkey is cooking, bring the sweet potatoes to a boil in a large stock pot and cook until fork tender. About 12-15 minutes. 

3. Add the remaining oil, onion, garlic, carrots, brussels sprouts, salt and herbs to the same pan used to cook the turkey and saute until soft and fragrant. About 10-12 minutes. 

4. Add the cranberries and chicken broth. Cover and allow to simmer until the vegetables are cooked through. About 5-6 minutes.

5. In a small bowl, whisk together the arrowroot flour and water until smooth. 

6. Add the turkey back to the pan along with the arrowroot mixture and simmer for 10 more minutes until the gravy begins to thicken. 

7. Strain the sweet potatoes, and add to a food processor along with the coconut oil, cinnamon, sage and salt. Puree until smooth. 

8. Add the turkey mixture to the ramekins and top with the sweet potatoes. Bake at 425° F for 20-25 minutes until the top is slightly brown and bubbling around the edges.

9. Serve immediately and enjoy!