01 -  Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish. 
 02 -  Cook ground turkey in a large skillet over medium heat, breaking it up with a spoon until browned, 5–7 minutes. Drain excess fat. 
 03 -  Add diced onion and minced garlic to the skillet. Sauté for 2–3 minutes, just until onion softens. 
 04 -  Stir in peas and carrots mix, corn, dried thyme, paprika, salt, and black pepper. Cook for 2 minutes. 
 05 -  Blend in cream of mushroom soup, sour cream, and milk. Stir well and heat through until smooth. 
 06 -  Remove skillet from heat. Fold in half the shredded cheddar cheese until evenly distributed. 
 07 -  Spread the meat and vegetable mixture evenly into the prepared baking dish. 
 08 -  Place sweet potato tater tots in a single layer over the filling. 
 09 -  Sprinkle remaining cheddar cheese evenly over the tater tots. 
 10 -  Bake uncovered for 35–40 minutes, until tater tots are golden and the filling is bubbling. 
 11 -  Allow casserole to cool for 5 minutes before serving.