Preheat your oven to 400 degrees F and line a small baking sheet with parchment paper.
Toss the finely diced sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 to 20 minutes until they are tender and the edges are slightly caramelized.
While the potatoes roast, heat the remaining olive oil in a large non-stick skillet over medium-high heat.
Add the ground turkey to the skillet and cook, breaking it into small crumbles with a wooden spoon, until it is browned and cooked through.
Lower the heat to medium and stir in the chili powder, cumin, garlic powder, sea salt, and black pepper until the turkey is evenly coated.
Fold the roasted sweet potatoes into the turkey mixture and heat for an additional minute to allow the flavors to meld.
Warm the corn tortillas in a dry skillet for 30 seconds per side until they are soft and pliable.
Assemble the tacos by dividing the turkey and sweet potato filling between the tortillas.
Garnish each taco with fresh salsa, chopped cilantro, and a generous squeeze of fresh lime juice.