Preheat your oven to 400 degrees f. and line a medium sheet pan with parchment paper for easy cleanup.
Place your sweet potatoes on the prepared sheet pan, lightly rub each of them using 1 Tablespoon oil total, then poke them a few times with a fork.
Roast for 35-45 minutes, or until fork-tender. Carefully remove from the oven and allow them to cool just until safe to handle.
Meanwhile, preheat the remaining 1 Tablespoon of oil in a large skillet over medium heat. Saute the onion for 3 minutes, then add in the garlic and saute for another minute or so.
Add in the ground meat and cook, mincing the meat with your spatula as it browns. Once the meat is brown and cooked through, stir in the salsa and remove from heat.
Slice each sweet potato in half lengthwise to create a pocket. Season the inside flesh with sea salt and pepper then gently fluff with a fork, while still keeping the roasted skin intact.
Spoon in the meat mixture as desired, then top with a dollop of yogurt, cherry tomatoes, avocado, jalapeno, and green onions.
If desired sprinkle the top with a bit of freshly grated cheese then place your stuffed potatoes back into the oven just until nice and melty.
Enjoy!