Preheat oven to 425°F. Peel and chop the sweet potatoes. Toss them in about 2 teaspoons of olive oil and a pinch of sea salt, on a parchment lined baking sheet and bake four about 15-20 minutes or until softened and starting to brown. After removing change the heat to 375°F.
While sweet potatoes bake, heat 1 T olive oil in a skillet. Add the onion, jalapeño and 1 garlic clove, and cook for about 3-4 minutes until onions start to become translucent.
Add in ground turkey and cook until there is no more pink and meat is done.
Remove from heat and allow to cool for a few minutes.
In a medium bowl, stir together tomato sauce, 2 garlic cloves, chili powder, cumin, red pepper and sea salt and black pepper to taste. Add about ½ cup of the sauce to the bottom of a greased 9x13 inch pan or large casserole dish.
In a separate bowl, combine the cooked ground turkey mixture, sweet potatoes, black beans, and ½ cup of the sauce and stir well to combine.
Spoon about ⅛ of the sweet potato and meat mixture into tortillas and cover with a sprinkle of cheese, roll up and line in pan.
Spread any extra meat mixture over top of the enchiladas lined in the pan. Pour the rest of the enchilada sauce over top and spread along to cover all of the tortillas.
Bake covered (at 375°F) for 20 minutes. Add remaining cheese on top of the enchiladas and bake uncovered for another 10 minutes or until cheese is melted.
Garnish with cilantro and sour cream if desired and enjoy! Store leftovers in an airtight container for about 3-4 days.