Preheat and prep the potatoes: Heat the oven to 400°F (205°C). Scrub the sweet potatoes, pat dry, and pierce each several times with a fork. Rub lightly with olive oil and a pinch of salt. Place on a parchment-lined baking sheet.

Roast until tender: Bake 45–60 minutes, depending on size, until a fork slides in easily and skins look slightly wrinkled. If you’re short on time, microwave first for 5–8 minutes, then finish in the oven for 15–20 minutes for better texture.

Start the turkey filling: Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion with a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Brown the meat: Add ground turkey, breaking it up with a spatula. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook 5–7 minutes until no longer pink and lightly browned in spots.

Add flavor boosters: Stir in tomato paste, cumin, smoked paprika, and chili powder. Cook 1 minute to toast the spices. Pour in broth and simmer 2–3 minutes, scraping up any browned bits, until saucy but not soupy. Taste and adjust seasoning.

Make the quick lime yogurt: In a small bowl, stir together Greek yogurt, the zest of half a lime, and 1–2 teaspoons lime juice. Season with a pinch of salt. The tang lifts the savory filling.

Split and fluff the potatoes: When the sweet potatoes are done, let them cool briefly. Slice lengthwise and gently fluff the insides with a fork. Sprinkle a little salt and pepper inside for extra flavor.

Assemble: Spoon the turkey mixture into each potato. Drizzle with lime yogurt and finish with chopped cilantro. Add any extras you like—avocado, a sprinkle of cheese, or hot sauce.

Serve: Plate with a simple side salad or steamed greens for a complete, colorful meal.