Cook sweet potatoes in enough water to cover for 30 to 35 minutes or until potatoes are tender around the outer edges but slightly firm in center.
Combine cream cheese, cranberries, mustard and cinnamon until well blended. Spread evenly onto bread slices.
Cook turkey and onion in medium skillet on medium heat 6 to 8 minutes or until turkey is no longer pink; drain. Return turkey mixture to skillet. Stir in taco seasoning; add water according to package directions. Simmer as package directions.
Preheat panini grill to medium-high heat.
Preheat oven to 325°F. Heat oil in medium skillet over medium heat. Add garlic; cook and stir 30 seconds. Add onions and carrots; cook and stir 3 minutes. Spoon mixture into large bowl.
Combine cream cheese and cranberry sauce in small bowl; mix well. Stir in walnuts.
Combine water and rice in medium saucepan. Bring to a boil. Reduce heat; cover and simmer 14 minutes or until rice is tender.
Preheat oven to 350°F. Spray 9-inch round casserole dish with nonstick cooking spray.