Pierce each sweet potato 5–6 times with a fork. Microwave on high 8–10 minutes, turning once, until nearly fork-tender. Meanwhile, heat the oven to 425°F. Halve the potatoes lengthwise, brush the cut sides with 2 teaspoons of the olive oil, season with the salt, and set cut-side-up on a sheet pan. Bake 10–12 minutes, until the edges caramelize and crisp slightly.

While the potatoes bake, heat the remaining 1 teaspoon olive oil in the large skillet over medium-high heat. Add the ground turkey and cook, breaking it into crumbles, until no pink remains, about 5–6 minutes. Add the onion and cook 2 minutes more, until softened; stir in the garlic and cook 30 seconds.

Sprinkle the taco seasoning over the turkey and stir to coat. Pour in the water or broth, scraping up any browned bits from the bottom of the pan. Stir in the black beans and corn and simmer 3–4 minutes, until the liquid reduces into a saucy filling. Taste and add more salt if needed.

Fluff the centers of the baked potato halves with a fork. Spoon the hot turkey taco filling generously into each half, mounding it high. Sprinkle each with shredded cheddar.

Return the stuffed potatoes to the 425°F oven for 2–3 minutes, just until the cheese melts and bubbles. (Alternatively, tent the skillet with a lid over low heat for 2 minutes — the steam melts the cheese fast.)

Shower with cilantro and serve immediately with lime wedges and sour cream. The hot lime juice over the sweet potato is the move — don't skip it.