Bake the Sweet Potatoes:

• Preheat your oven to 400°F (200°C).

• Wash and scrub the sweet potatoes, then pat them dry.

• Prick each sweet potato several times with a fork.

• Place them on a baking sheet lined with parchment paper, drizzle lightly with olive oil, and bake for 45-60 minutes or until soft when pierced with a fork.

Prepare the Taco Filling:

• While the sweet potatoes are baking, heat a large skillet over medium heat.

• Add the ground beef or turkey to the skillet and cook, breaking it apart as it browns.

• Add the diced onion and minced garlic, cooking until the onion is soft and translucent, about 3-4 minutes.

• Stir in the taco seasoning and 1/2 cup water, and let the mixture simmer for 5 minutes, allowing the flavors to meld together.

• Add the black beans and corn, stirring to combine. Continue cooking for another 2-3 minutes to heat through.

Assemble the Taco Stuffed Sweet Potatoes:

• Once the sweet potatoes are done baking, remove them from the oven and slice them open lengthwise.

• Gently fluff the insides with a fork to create space for the taco filling.

• Spoon the taco mixture into each sweet potato, dividing it evenly among them.

Top and Serve:

• Sprinkle the shredded cheese over the stuffed sweet potatoes and return them to the oven for 5 minutes or until the cheese is melted and bubbly.

• Remove from the oven and top with sour cream, salsa, or pico de gallo, if desired.

• Garnish with fresh cilantro and serve with lime wedges for added flavor.