✓ Preheat oven to 400°F (200°C).

✓ Prepare sweet potatoes by washing, cutting in half lengthwise, and scooping out the flesh with a spoon or melon baller.

✓ Place the hollowed-out sweet potatoes on a baking sheet lined with parchment paper; drizzle olive oil over each potato, season with salt, and bake for 40 minutes or until tender.

✓ In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add ground turkey or beef, breaking it into small pieces as it cooks.

✓ Once the meat is browned, add taco seasoning packet and stir to combine; cook for an additional 5 minutes until spices are well distributed.

✓ Add corn and diced tomatoes; cook for another 5-7 minutes or until heated through.

✓ Once sweet potatoes have cooled enough to handle, stuff each half with the taco filling. Press down gently so that filling spreads evenly.

✓ Return stuffed sweet potatoes to baking sheet and bake for an additional 10-15 minutes or until heated through; sprinkle shredded cheese on top, cover with foil if desired, and return to oven for another 5 minutes.

✓ Garnish with sliced avocado, sour cream, and chopped cilantro before serving alongside lime wedges.