Preheat oven to 400°F (200°C). Wash and pierce sweet potatoes with a fork. Bake directly on the oven rack for 45–50 minutes, until fork-tender.

While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add diced onions and cook for 3–4 minutes, until translucent.

Add garlic and cook for another 30 seconds. Stir in ground turkey and cook until browned.

Season the turkey with smoked paprika, chili powder, cumin, salt, and pepper. Stir to coat evenly.

Add black beans, corn, and diced tomatoes. Simmer for 5–7 minutes, allowing flavors to meld.

When sweet potatoes are ready, remove them from the oven. Slice each down the center and gently mash the flesh with a fork to make space for the filling.

Spoon the turkey mixture into each sweet potato. Top with shredded cheese and return to the oven for 5 minutes until melted.

Garnish with fresh cilantro and a dollop of Greek yogurt or sour cream if desired.