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

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

Add 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 and internal temperature reaches 165°F.

Stir in minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant. Remove from heat and fold in black beans and corn.

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

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

Return to the oven and bake for 10-12 minutes until cheese is melted and bubbly. Serve hot with your favorite toppings.