Preheat your oven to 400°F (200°C). On a baking sheet or in a large oven-safe skillet, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for 15-20 minutes until just fork-tender.

While sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.

Stir in the chili powder, cumin, paprika, oregano, salt, and pepper. Add the black beans, corn, and tomato sauce. Stir to combine and let the mixture simmer for 2-3 minutes.

Combine the turkey mixture with the roasted sweet potatoes in the oven-safe skillet or transfer everything to a 9x13 inch casserole dish. Sprinkle the shredded cheddar cheese evenly over the top.

Bake for 10-15 minutes, or until the cheese is melted and bubbly. Let it rest for 5 minutes before serving. Garnish with fresh cilantro or parsley if desired.