Dice the sweet potato into roughly 1/2-inch cubes. Place on a microwave-safe plate, cover with a damp paper towel, and microwave for 5 minutes.

In a small bowl, mix sour cream with salsa and set aside for serving.

Heat a large skillet over medium-high heat. Add ground turkey and break it up with a spatula. Cook about 5 minutes until slightly pink in the center, draining excess liquid if necessary.

Add microwaved sweet potatoes and black beans to the skillet, sprinkle with kosher salt, chipotle chili powder, and cumin. Toss gently to combine.

Cook for 5 more minutes, stirring occasionally until heated through and spices smell fragrant. Taste and adjust seasoning.

Remove from heat and sprinkle shredded cheddar over the skillet so it melts. Top with sliced green onions, diced tomato, and the sour cream-salsa mixture before serving.