Mexican Turkey Stuffed Sweet Potato

Preheat the oven to 425°F. Line a baking sheet with parchment paper, if desired.
Pierce the sweet potatoes several times with a fork, then place them on the baking sheet. Roast for 40 to 50 minutes, or until very tender when pierced with a fork.
4 medium sweet potatoes
While the sweet potatoes roast, heat the avocado oil in a large skillet over medium heat. Add the diced onion and red bell pepper, then cook for 4 to 5 minutes, stirring occasionally, until softened.
1 tbsp avocado oil, 1 red bell pepper, 1 small yellow onion
Add the garlic and cook for 30 seconds, until fragrant.
3 cloves garlic
Add the ground turkey to the skillet. Cook for 6 to 8 minutes, breaking it apart as it cooks, until browned and fully cooked through.
1 lb lean ground turkey
Stir in the black beans, smoked paprika, cumin, chili powder, salt, and black pepper. Cook for 2 to 3 minutes, until the beans are warmed through and the filling is evenly seasoned.
1 can black beans, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1 tsp salt, 1/2 tsp black pepper
Carefully slice each roasted sweet potato open lengthwise. Use a fork to gently fluff the inside of each potato.
Divide the turkey and black bean mixture evenly among the sweet potatoes.
Top with diced avocado, pumpkin seeds, salsa, fresh cilantro, and a squeeze of lime juice. Serve warm.

Roast Until Soft: The sweet potatoes should be very tender before filling.
Add Fresh Toppings Last: Avocado, cilantro, salsa, and lime taste best fresh.
Toast for Crunch: Toast pumpkin seeds briefly for more flavor and texture.
Make It Spicier: Use hot salsa or add cayenne to the turkey mixture.
Prep Ahead: Cook the filling ahead and store toppings separately.