Put the diced sweet potatoes on a plate and cover them with a damp paper towel. Microwave for about 5 minutes, until tender when pierced with a fork. Set aside.

In a small bowl, stir together the sour cream and salsa. Chill until serving time.

Heat a large skillet over medium-high. Add the ground turkey and break it up as it cooks. Cook until only a little pink remains, about 5 minutes. Drain any excess liquid if needed.

Add the hot sweet potatoes, drained black beans, kosher salt, chipotle chili powder, and cumin. Stir to combine. Cook for another 5 minutes so flavors meld and everything is heated through.

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

Garnish with sliced green onions and diced tomato. Serve with dollops of the salsa-sour cream mixture.