1 c. Fresh salsa (drain but reserve liquid)
8 oz. Ground turkey
2 tsp. Chili powder
15 oz. Chili beans in sauce (do not drain)
4 medium sweet potatoes
1 c. Cheddar cheese, grated
1/2 c. Sour cream
2 green onions, thinly sliced

1 c. Fresh salsa (drain but reserve liquid) 8 oz. Ground turkey 2 tsp Chili powder 15 oz. Chili beans in sauce (do not drain) 4 medium sweet potatoes 1 c. Cheddar cheese, grated 1/2 c. Sour cream 2 green onions, thinly sliced

1. In a 2 quart saucepan heat one tablespoon olive oil over medium. Add drained salsa and cook until vegetables are softened, 3 minutes. Add the meat and chili powder. Cook and stir, breaking up the meat with a wooden spoon, until cooked through and beginning to brown, 5 minutes.
2. Stir in reserved salsa liquid and beans. Bring to a simmer. Reduce heat to low. Cover and cook, stirring occasionally, until flavors meld, 10 minutes.
3. Meanwhile, to cook the sweet potatoes, wash and pat dry. Prick each sweet potato four times with a fork, microwave on high 15 minutes, flipping them once during cooking. Gently squeeze sweet potatoes with an oven mitt to check for doneness, they should give easily. If not, continue to microwave in one minute increments until tinder. Or roast the sweet potatoes in a 400 degree oven until tender, about 45 minutes.
4. Split open the sweet potatoes with a knife and place on plates. Spoon chili over potatoes and top with cheese, sour cream, and green onions.