Ingredients

3 large sweet potatoes, baked or microwaved until tender

1 tablespoon oil 

1 pound ground turkey 

One 9-ounce can black beans, rinsed and drained 

1 cup corn kernels 

3/4 cup jarred salsa 

2 tablespoons taco seasoning 

1 avocado, diced (optional)

1/4 cup sour cream or plain Greek yogurt 

1 green onion, finely chopped 

Chopped fresh cilantro, for garnish

Directions

Cut the baked sweet potatoes in half and fluff their centers with a fork to create slight reservoirs in each. Set aside.

Heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s browned, about 8 minutes. Add the black beans, corn, salsa and taco seasoning, and the reserved sweet potato and cook, stirring, until they are heated through, 3 to 4 minutes. Remove the skillet from the heat.

Spoon the turkey taco mixture into the center of each sweet potato. Top each with avocado if using, a dollop of sour cream, some green onion and cilantro. Serve immediately or store in the refrigerator, covered, for up to 3 days.