In a small bowl, combine sour cream and taco seasoning.  Reserve.

Prick sweet potatoes with a fork in several places.  Microwave on HIGH until tender throughout, about 15 minutes.  (You may also bake the sweet potatoes or reheat previously cooked whole sweet potatoes.) 

Heat canola oil in a large skillet over medium-high heat.  Add turkey and cook, breaking the meat into very small pieces.  When meat is fully cooked, drain and season with ground black pepper.  Return meat to pan.  Add black beans, chili powder, paprika and salsa to the skillet and warm the mixture through over medium-high heat. 

When potatoes are cool enough to handle, cut each potato lengthwise and press open to make space in the center.  Fill each potato with an equal amount of the turkey/bean mixture.  Top with equal amount of the sour cream mixture and sprinkle with scallions or cilantro.