Preheat the oven to 400°F (200°C). Pierce each sweet potato several times with a fork and place on a baking sheet. Bake for 45–60 minutes until fork-tender.

In a large bowl, combine black beans, diced avocado, corn, cherry tomatoes, red onion, cilantro, salt, and pepper.

In another bowl, whisk together Greek yogurt (or dairy-free alternative), lime juice, cilantro, and salt until smooth to create the cilantro lime crema.

Once sweet potatoes are done roasting and slightly cooled, slice them in half lengthwise and scoop out some flesh to create space for the filling.

Spoon the black bean mixture into each sweet potato half and drizzle with cilantro lime crema before serving.