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
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.