Put the diced sweet potatoes on a plate and cover them with a damp paper towel. Microwave about 5 minutes until tender. Let them rest while you prep other items.

In a small bowl, stir together the sour cream and salsa. Chill it in the fridge so it stays cool when served.

Heat a large skillet over medium high. Add the ground turkey and cook, breaking it up with a spoon, until no longer pink at the center, about 5 minutes. If the pan releases excess liquid, drain it to avoid soggy results.

Add the cooked sweet potatoes, drained black beans, kosher salt, chipotle chili powder, and cumin. Stir gently to combine and cook for about 5 more minutes to let flavors mingle and everything heat through.

Remove the skillet from heat. Sprinkle the shredded cheddar over the top and let it sit a couple minutes so the cheese melts from the residual heat.

Garnish with sliced green onions and diced tomato. Serve portions topped with a dollop of the chilled salsa sour cream.