Preheat the oven to 400°F. Wash the sweet potatoes and pierce each one several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender.

While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic to the skillet and cook for another minute until fragrant.

Stir in the ground turkey, cumin, smoked paprika, chili powder, salt, and pepper. Cook until the turkey is browned and cooked through, about 7-10 minutes.

Add the black beans, corn, and diced tomatoes to the skillet. Stir to combine and let simmer for 5 minutes to heat through.

Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut them in half lengthwise and scoop out a small portion of the flesh to create a pocket for the filling.

Fill each sweet potato half with the turkey mixture, then sprinkle with shredded cheddar cheese.

Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Remove from the oven, garnish with fresh cilantro if desired, and serve with sour cream or Greek yogurt on the side.