Place sweet potatoes in a 2-quart microwave-safe casserole dish. Add 1/4 cup of water. Cover and microwave on high power for 3 minutes. Stir contents and rotate dish 180 degrees if your microwave does not have a built in turn table. Cook on high power for another 1 1/2 minutes. Set aside.
Heat a 12-inch heavy nonstick skillet over medium heat. Add the canola oil and butter. Once the butter has stopped foaming, add the garlic, cumin, and chili powder and cook until the garlic is fragrant, about 30 seconds. Add the onion, beets, bell pepper, and celery. Cook for 2 minutes, or until crisp tender. Add the sweet potatoes and turkey and stir until well mixed. Cook until heated through, about 5 minutes. Remove from heat and season with salt and pepper, to taste. Top with shredded cheese and keep warm.
Poach the eggs: Fill a 12-inch nonstick saute pan with 1 1/2 inches of water. Add the vinegar and bring to a simmer. Reduce heat until the bubbles just stop. Crack each egg into a small ramekin and then pour the eggs into the water. Gently simmer until the egg whites have set and turned opaque, about 2 to 3 minutes.
Divide the flannel evenly among 4 plates. Top each plate with a poached egg and serve with hot sauce.
Recipe courtesy of Juan-Carlos Cruz