Preheat your oven to 425°F (220°C). Scrub the sweet potatoes clean, pat dry, and rub with a little olive oil. Prick them a few times with a fork to vent steam.

Roast the potatoes on a parchment-lined baking sheet for 25–30 minutes, or until very tender when pierced with a knife. If you’re using smaller potatoes, start checking around 20 minutes.

While the potatoes roast, prepare the chili mixture. In a large skillet over medium heat, add the olive oil and sauté the onion until translucent, about 3–4 minutes. Add the garlic and cook for another 30 seconds until fragrant.

Add the ground turkey (or plant-based crumbles) to the skillet. Break it apart with your spoon and cook until lightly browned, about 5–7 minutes.

Stir in chili powder, cumin, and smoked paprika. Let the spices bloom for about 30 seconds, then pour in the tomato sauce. Add black beans and corn, stirring to combine. Simmer for 5–7 minutes until the mixture thickens slightly. Season with salt and pepper to taste.

Gently scoop a shallow opening down the center of each roasted potato, creating a comfortable well for filling. If the potatoes burst a bit, that adds rustic charm.

Spoon the hearty chili into each potato, dividing it evenly. If you’re using cheese, sprinkle a little on top of each stuffed potato and transfer the tray back to the oven for 5–7 minutes, just long enough for the cheese to melt.

While the potatoes finish roiling in the oven, prepare a quick avocado-lime drizzle. Mash the avocado with lime juice and a pinch of salt until smooth and creamy. If you’d like it thinner, whisk in a teaspoon of water or olive oil.

Remove the tray from the oven and drizzle the avocado-lime cream over the stuffed potatoes. Finish with a final scatter of chopped cilantro or green onions if you like a little brightness.

Serve immediately, while warm. These also make excellent leftovers; reheat gently in the microwave or a low oven until warmed through.