• Pierce the sweet potato all over with the tines of a fork. Cook on HIGH in the microwave until tender when pierced with a fork, 2 to 3 minutes per side.
• Let the potato cool for several minutes, or until cool enough to handle. Cut in half lengthwise.
• Carefully scoop out the flesh of the potato and place in a medium-sized bowl. Reserve the skins.
• With the back of a fork, mash the potato flesh until most lumps are gone and stir in ⅛ teaspoon 5-spice powder. Scoop the mashed flesh into the potato skins.
• Heat 1 teaspoon of the canola oil in a medium skillet set over medium-high heat.
• Add the ginger and cook, stirring, for 1 minute.
• Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the remaining ⅛ teaspoon of the 5-spice powder. Transfer the ground turkey to a bowl lined with paper towel.
• Heat ½ teaspoon canola oil in the skillet and add the broccoli. Cook until the broccoli is just tender, about 2 minutes.
• Add the ground turkey back to the skillet, along with the sauce. Cook until heated, about 1 minute.
• Spoon the turkey mixture onto the sweet potatoes. Garnish with sesame seeds.

The Sauce:

• In a small bowl, whisk together the hoisin sauce, rice vinegar, soy sauce and sesame oil.