Preparation

• Preheat your oven to 400°F (200°C).
• Prepare the sweet potatoes by washing and drying them thoroughly. Poke several holes in each potato with a fork, drizzle with olive oil, and sprinkle a pinch of salt.
• Bake the sweet potatoes on a baking sheet for about 40-45 minutes, or until they're tender when pierced with a fork.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
• Add the ground turkey or beef to the skillet, cooking until fully browned and nicely crumbled, about 5-7 minutes.
• Combine the black beans, corn, diced tomatoes, and taco seasoning in the skillet. Stir well and cook for an additional 5 minutes.
• Cool the baked sweet potatoes slightly. Slice each potato down the center, being careful not to cut completely through.
• Fluff the insides of the sweet potatoes with a fork, making space for the filling. Generously fill each potato with the savory mixture.
• Top each stuffed sweet potato with shredded cheese and return to the oven for about 5-7 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and top with avocado, sour cream or Greek yogurt, fresh cilantro, and lime wedges before serving warm.