1-First Step: Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper to make cleanup easier and ensure even roasting.

2-Second Step: Pierce each of the 6 medium sweet potatoes several times with a fork to allow steam to escape, preventing them from bursting during cooking.

3-Third Step: Place the pierced sweet potatoes on the prepared baking sheet and roast them for 45 to 60 minutes until they’re very tender and easy to pierce with a knife.

4-Fourth Step: While the sweet potatoes roast, heat avocado oil in a large nonstick skillet over medium heat, then add 1 poblano pepper, 1 jalapeño pepper, and ½ yellow onion; cook for 5-7 minutes until softened, building a flavorful base.

5-Fifth Step: Add 1 pound of 93% lean ground turkey and 3 cloves of chopped garlic to the skillet; break up the turkey with a wooden spoon and season with 1 teaspoon kosher salt and 1 ½ teaspoons ground cumin, then cook for about 7 minutes until the turkey is fully cooked through.

6-Sixth Step: Stir in ½ cup canned black beans and ½ cup frozen roasted corn, heating them through to blend the flavors, then remove from heat and mix in 1 tablespoon chopped cilantro for a fresh finish.

7-Seventh Step: Once the sweet potatoes have cooled slightly, cut them lengthwise and gently open them to create space for the filling, being careful not to tear the skin.

8-Eighth Step: Use a measuring cup to stuff each potato with the turkey mixture, pressing down gently to pack it in without making it messy.

9-Ninth Step: Top each stuffed sweet potato with ¾ cup shredded pepper jack cheese and broil for 2-3 minutes until the cheese melts and bubbles, watching closely to avoid burning for that perfect golden finish.

10-Final Step: Serve the stuffed sweet potatoes topped with Greek yogurt and additional chopped cilantro for a creamy contrast, and enjoy a balanced meal that’s adaptable for dietary preferences like using beans instead of turkey for vegetarians.