For the Taco Jacket Sweet Potatoes:

1. First start by roasting your sweet potatoes.
   1. Air fryer method:
      Preheat air fryer to 400°F. Spray sweet potatoes with olive oil, season with salt, and cook for 35–45 minutes, until tender.
   2. Oven method:
      Preheat the oven to 425°F. Place sweet potatoes on a sheet pan, spray lightly with olive oil, and season with salt. Roast for 40–45 minutes, or until fork-tender.

2. Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the ground turkey and spread it into an even layer. Cook undisturbed for 4–5 minutes to get a good sear, then flip and break into crumbles. Once fully cooked, sprinkle in the taco seasoning and cook for 30–60 seconds, stirring frequently. Add the tomato paste and cook for 2–3 minutes, until the paste deepens in color and coats the turkey. Pour in the chicken broth (or water), scraping up any browned bits from the pan. Reduce heat to medium-low and simmer until thickened and most of the liquid has evaporated. Keep warm.

3. Make the cilantro crema. Roast the jalapeño over an open flame or under the broiler until charred on all sides. Remove the stem and seeds if you prefer less heat.

   Add the jalapeño to a blender along with the Greek yogurt, cilantro, olive oil, mayo, lime juice, garlic, salt, and black pepper. Blend until smooth. Taste and adjust seasoning as needed.

4. Assemble your jacket sweet potatoes. Slice each sweet potato in half lengthwise and spoon in the taco turkey mixture. Top with shredded cheese, romaine, tomatoes, pepita seeds, and any other desired toppings. Drizzle with the cilantro “crema” and enjoy!
5. To meal prep, store the roasted sweet potatoes, taco turkey, and cilantro crema separately. Reheat the sweet potatoes and turkey before serving, then add fresh toppings and crema.