Stuffed Sweet Potato with Ground Turkey & Avocado

•  4 medium sweet potatoes, scrubbed
• 1 tablespoon extra-virgin olive oil
• 1 pound 99%-lean ground turkey
• 1 tablespoon ground cumin
• ¾ teaspoon salt, divided
• ½ teaspoon dried oregano
• ¼ cup unsalted chicken broth
• 1 ripe avocado, sliced
• 4 tablespoons nonfat plain strained (Greek-style) yogurt (optional)

1. Preheat oven to 425°F. 
2. Prick scrubbed sweet potatoes all over with a fork and place on a rimmed baking sheet. 
3. Roast until very tender and a fork easily pierces to the center, about 60 minutes. 
4. Let stand until cool enough to handle but still warm, about 15 minutes (you can also do this with microwave potatoes)
5. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. 
6. Add 1 pound ground turkey, 1 tablespoon cumin, ½ teaspoon salt and ½ teaspoon oregano. 
7. Cook, breaking the turkey into small pieces with a wooden spoon, until fully cooked and browned, 5 to 7 minutes. 
8. Stir in ¼ cup broth; cook, stirring constantly, until slightly thickened and glossy, about 1 minute. Remove from heat.
9. Slice each warm sweet potato open lengthwise, leaving about ½ inch intact at each end. 
10. Gently press the ends to open the centers.
11. Sprinkle the centers with the remaining ¼ teaspoon salt. 
12. Divide the turkey mixture among the potatoes (about ⅔ cup each). 
13. Top with avocado slices. Dollop each with 1 tablespoon yogurt, if desired.