• Peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.

In a medium sauce pot, add the sweet potatoes and enough lightly salted water to cover by 1 inch. Bring to a boil, reduce to a simmer, and cook until tender, 8 to 10 minutes. Drain and return to the pot. Add 1 to 2 teaspoons ghee, butter, or oil. Using the back of a spoon or a masher, coarsely mash the potatoes, adding up to ¼ cup [½ cup] water to loosen. Season to taste with salt and pepper. Cover and keep warm.
While the potatoes cook, make the meatballs.

• Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a medium bowl, add the turkey, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, stirring occasionally, until lightly browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate. Add more oil between batches if needed.
Return all the meatballs to the pan and stir in the black garlic–tahini blend and ¼ cup [⅓ cup] water. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce to a simmer and cook, stirring once or twice, until the meatballs are cooked through, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper.
While the meatballs and sauce cook, prepare garnish and the salad.

• Thinly slice the snap peas on the diagonal.
• Coarsely chop the cilantro for garnish.

In a medium bowl, toss together the snap peas, arugula, carrots, and lemon vinaigrette. Season to taste with salt and pepper.

Transfer the sweet potato mash to individual plates, top with the meatballs and sauce, and garnish with the cilantro. Serve the salad on the side.