Pierce sweet potatoes with a fork; bake at 400ºF for 45 minutes.
Warm grapeseed oil in a skillet over medium heat. Add ground turkey, chili powder, cumin and garlic powder. Cook, stirring, until turkey is cooked through. Add black beans and salsa; reduce heat and simmer for 5 minutes. Spoon onto potatoes. Top with shredded Cheddar and/or plain yogurt.