Peel one medium sweet potato and grate it on the small holes of a box grater until you have 1 ½ packed cups of fine shreds. Do not squeeze out the moisture.

Combine the ground turkey, grated sweet potato, breadcrumbs, egg, green onion, garlic, cumin, smoked paprika, salt and pepper in a large bowl. Mix with your hands just until evenly combined, about 20 seconds. Overworking makes the patties rubbery.

Cover and refrigerate for 15 minutes so the breadcrumbs hydrate and the mix firms up.

With wet hands, divide the mix into 5 equal portions and shape each into a patty about ¾ inch thick. Press a shallow dimple into the center of each so they cook flat.

Heat the olive oil in a large skillet over medium heat. Medium, not medium-high, or the grated sweet potato will scorch before the centers are done.

Cook the patties 6 to 7 minutes on the first side, until deep golden and releasing easily from the pan. Do not press them with the spatula.

Flip once and cook another 5 to 6 minutes, until an instant-read thermometer in the center reads 165F. Pull them at 165F and no higher.

Rest the patties 2 minutes while you toast the buns and whisk the Greek yogurt with the lime juice, a pinch of salt and the hot sauce.

Spread the lime yogurt sauce on both cut sides of each bun. Add lettuce first, then the patty, tomato, red onion and avocado. Serve right away.