Steam the sweet potato by adding to a bowl along with about 3 tbsp of water. Cover with a paper towel and microwave for 4 minutes to soften. Squeeze with a towel to strain excess liquid. Alternatively, steam on the stove top by adding the sweet potato to a shallow pan with a lid and cover with about 1/2-3/4 of water. Bring to a low simmer and place a lid on the pan. Steam for 4-5 minutes to soften. Squeeze with a towel to strain excess liquid. Allow to cool to the touch. 

Combine the sweet potato with the turkey, seasonings, and maple syrup and fold until well combined. 

Add the blueberries to the mixture and gently fold in, being careful to not burst any berries. 

Form the mixture into 7-8 sausages that are round and slightly flattened. Set aside. 

Using a large deep pan, heat the avocado oil over medium-high heat. Add 2-3 sausages to the pan at a time, being careful to not overcrowd the pan. Cook for 3-5 minutes on each side or until crisped and browned. The internal temperature should read 165 F. 

Serve fresh or store in the fridge for 3-4 days.