Preheat the oven to 425℉ (218°C) and line a baking sheet with parchment paper for easy clean-up. Prep the sweet potatoes by washing them and poking holes in them with a fork. Place the sweet potatoes on the baking sheet and roast in the preheated oven for 50-60 minutes, until they are easily pierced with a fork. Time will vary depending on the size of your potatoes and the oven. When the potatoes are done, turn down the oven heat to 350℉ (177°C).

Dice the onion and pepper. Drain and rinse the can of black beans. Heat a large skillet over medium high heat and add olive oil. Once the pan is heated, lower to medium heat add diced onions and bell pepper. Saute until softened, about 4 minutes.

Add the garlic until fragrant, about 30 seconds. Add ground turkey, spices, and salt & pepper. Break apart the ground turkey into small pieces with a wooden spoon or spatula. Brown ground turkey until cooked through, 6-8 minutes

Add the salsa, black beans & spinach and stir until the spinach wilts, 1-2 minutes.

Remove from the heat and mix in the cilantro and squeeze lime juice.

Slit each baked sweet potato in the center and scrape out some of the insides while still making sure the sweet potato skins stay intact. Distribute the filling evenly in the potatoes (about 1 heaping cup in each) and sprinkle the cheese on top. Bake for another 5-10 minutes or until the cheese is melted on top.