Preheat the oven to 400°F (200°C). Wash and dry the sweet potatoes, then pierce them 6-8 times with a fork to prevent bursting. Place them directly on the oven rack and bake for 45-60 minutes until a knife slides through easily with no resistance.

While the potatoes are baking, heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.

Add the ground turkey to the skillet, breaking it into small crumbles with a spoon. Cook for 6-8 minutes until completely browned with no pink remaining, ensuring that the internal temperature reaches 165°F.

Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional minute until fragrant. Remove from heat and fold in the black beans and corn.

Once the sweet potatoes are tender, allow them to cool for 5-10 minutes until safe to handle. Slice each potato in half lengthwise and gently fluff the inside with a fork to create space for the filling.

Stuff each sweet potato half generously with the turkey and bean mixture. Top with shredded cheese.

Return the stuffed sweet potatoes to the oven and bake for another 10-12 minutes until the cheese is melted and bubbly.

Serve hot with your favorite toppings like Greek yogurt, sour cream, fresh cilantro, and jalapeños.