1. Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, pierce them several times with a fork, and place them on a baking sheet.
2. Roast the sweet potatoes for about 45-50 minutes, or until they are tender and can be easily pierced with a fork.
3. While the sweet potatoes are roasting, heat olive oil in a large pan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute until fragrant.
5. Add the ground turkey to the pan, breaking it apart with a spatula. Cook until browned and no longer pink, about 8 minutes.
6. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper. Cook for another 2 minutes to allow the spices to bloom.
7. Add the black beans, corn, and tomato sauce to the pan. Stir well and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
8. Once the sweet potatoes are done, let them cool slightly before slicing them open lengthwise. Gently fluff the inside with a fork to create space for the filling.
9. Spoon the turkey taco mixture generously into each sweet potato. If using, sprinkle shredded cheddar cheese over the top and return to the oven for 5 minutes to melt the cheese.
10. Garnish with fresh cilantro and serve with lime wedges on the side for an added zesty kick.

Incorporating the spices early in the cooking process allows the flavors to truly infuse the turkey, giving the dish a robust taste that’s reminiscent of those lively taco nights from my childhood.