Preheat oven to 400. Scrub your sweet potatoes and pierce the skin a few times with a fork. Lightly rub each sweet potato with olive oil. Place the sweet potatoes on a baking sheet lined with foil and bake for 45 minutes, or until they’re easily pierced with a fork.
While the potatoes are cooking, heat the coconut oil in a pan over medium-low heat. Add the diced onion and sauté until tender, about 5 minutes.
Add the ground turkey to the pan and sauté until cooked through.
Add the garlic and sauté until it becomes fragrant, about 30 seconds.
Add salt and pepper to taste, stir.
Add the enchilada sauce and simmer for 10 minutes, stirring occasionally.
Remove the potatoes from the oven once they’re cooked through, cut open in the middle and stuff with the filling.