Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).

2. Wash the sweet potatoes thoroughly and poke a few holes in each with a fork to allow steam to escape during roasting.

3. Rub the sweet potatoes with olive oil, ensuring they’re evenly coated. This helps to achieve a tender texture and a nice, crispy skin.

4. Place the sweet potatoes on a baking sheet and roast them for 40-45 minutes, or until they are tender when pierced with a fork.

Step 2: Prepare the Filling

1. While the sweet potatoes are roasting, heat a pan over medium heat and add a drizzle of olive oil.

2. Add the ground cumin, smoked paprika, and chili powder (if you’re using it) to the pan. Stir the spices for about a minute to release their fragrances.

3. Add the drained and rinsed black beans to the pan along with the corn. Cook the mixture for 3-5 minutes, stirring occasionally, until everything is heated through.

4. Season the mixture with salt and pepper to taste, then remove the pan from the heat.

Step 3: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are done roasting, remove them from the oven and allow them to cool for a few minutes.

2. Slice each sweet potato open lengthwise, being careful not to cut all the way through. Gently fluff the insides with a fork to create a space for the filling.

3. Spoon the black bean and corn mixture into the opening of each sweet potato, ensuring it’s evenly distributed.

4. Top each stuffed sweet potato with diced avocado, a squeeze of fresh lime juice, and a generous sprinkle of chopped cilantro.

Step 4: Serve and Enjoy

1. For added creaminess, you can top the stuffed sweet potatoes with a dollop of sour cream or Greek yogurt.

2. If you like extra flavor, drizzle the potatoes with some salsa or hot sauce for a spicy kick.

3. Serve immediately and enjoy this delicious, nutritious meal!