Preheat the oven to 400°F.
Cook the sweet potatoes: pierce the sweet potatoes with a fork all over several times. Place on a baking sheet lined with aluminum foil; bake until soft and fork tender, about 45 minutes. (Or pierce with fork and cook in the microwave until soft & tender. I like to wrap mine in a paper towel. Cook time will vary based on size of the sweet potato but you can start with 10 minutes.)
4 medium sweet potatoes
Heat the olive oil in a deep skillet over medium heat. Add in the onions, bell peppers and garlic; cook, stirring occasionally, until tender, ~5 minutes. Stir in the red pepper chili flakes, cumin, garlic powder, oregano and salt.
1 Tbsp. olive oil, 1/2 cup white onion, diced, 1/2 red bell pepper, seeded and diced, 2 cloves garlic, minced, 1 tsp. red pepper chili flakes, 3/4 tsp. ground cumin, 1/2 tsp. garlic powder, 1/2 tsp. oregano, dried, 1/4 tsp. salt, or more as desired
Add the ground turkey; cook, stirring and breaking it up with a spoon, until no longer pink, ~3 to 5 minutes. Stir in the tomatoes. Reduce the heat to low; cover and cook for 10-15 minutes.
1, 16 oz. (1 lb.) package ground turkey, 1, 14 oz. can petite diced tomatoes in juice
Remove from heat. Slice the baked sweet potatoes lengthwise just until open. Fill with the turkey mixture. Top with cheese & avocado.
1/4 cup cheddar cheese (or white cheddar), grated, 1 avocado
Alternatively, you can scoop the sweet potato out into a bowl and build bowls instead of eating from the sweet potato itself. Enjoy!