Preheat the oven to 200C/Gas 6.
1) Mash 230g of the sweet potatoes in a large bowl with a fork. Add the remaining of the sweet potatoes, the turkey, broth, onion, garlic, chipotles, coriander, 25g of the cheese, and the egg white. Season with the salt and pepper. Stir briskly to combine.
2) Heat the oil and 15g of butter in the skillet over medium heat. Add the hash and form it into a round cake the size of the pan with a spatula. Cook, shaking the skillet occasionally, until the bottom sets, about 3 minutes. To turn the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls intact onto the plate. Melt the remaining butter in the skillet. Slide the hash back into the skillet cooked-side up. If the hash breaks apart, simply re-form the cake with the spatula. Cook, shaking the skillet occasionally, for 2 minutes.
3) Transfer the skillet to the oven and bake the hash until firm, about 10 minutes. Carefully, invert the hash onto a serving plate. Scatter the spring onions, coriander, and the remaining cheese on the top. Serve hot or warm, with chipotle cranberry Sauce, if desired.
For the chipotle cranberry sauce:
1) In a small bowl, combine all the ingredients.
Slim down tips: Use white meat instead of dark for less fat. Cooking the hash in the cake form uses less fat than a chopped version. Ounce for ounce, soft cheeses usually have less fat than harder ones