Preheat your oven to 400°F (200°C). Scrub the sweet potatoes under running water, dry, pierce with a fork, and coat with olive oil. Place on a baking sheet lined with parchment paper.

Bake the sweet potatoes for 45–50 minutes, or until tender. You'll know they're done when the skin caramelizes slightly and sweet aroma fills the kitchen.

In a large skillet over medium heat, cook the ground turkey or beef for 5–7 minutes until browned. Stir in taco seasoning, then add diced onion and chopped bell peppers. Sauté for 4-5 minutes until softened.

Once baked, remove sweet potatoes, let cool slightly, slice each down the middle, and fluff the insides. Spoon in the taco filling generously.

Top each sweet potato with shredded lettuce, diced tomatoes, a dollop of sour cream or Greek yogurt, and sprinkle with shredded cheese.

Plate the Taco Stuffed Sweet Potatoes and serve warm for a delicious meal with family or friends.