Preheat your oven to 350 - 375 degrees F
Scrub your sweet potatoes and poke several times with a fork or sharp knife
Put in the oven on a foil or parchment lined baking sheet and bake for approximately 1 hour or until the sweet potatoes can be easily penetrated with a fork or knife and the center feels soft
While the potatoes are baking prepare your filling
Chop the onion and garlic and set aside
Rinse the black beans and drain and set aside
If your corn is frozen, steam it and set aside, otherwise just measure out your corn and set aside
Cut the cherry tomatoes and set aside
Chop the cilantro and slice the scallions and set aside
About 15 minutes before the potatoes are done, saute the onion in a little oil until soft and add the garlic, stirring until aromatic
Add the corn kernels and salt and pepper and saute for a minute
Add the black beans stirring gently so you don't mash the beans
At this point, taste and adjust or add other seasonings to taste like cumin, chili powder, smoked paprika, onion or garlic granules
Put a lid on the pan to keep warm and set aside
Chop the avocado into chunks and squeeze the juice from a lime wedge on them
When the potatoes are done, transfer to plates, cut in half the long way but not all the way through - maybe 1/2 to 3/4 - mash the inside with a fork and add a little oil and salt if you desire
Stir the fresh cut tomatoes in the bean mixture, add 1/2 of the cilantro and 1/2 of the scallions and gently mix together
Lastly, very gently stir the avocado chunks into the mixture
Top each potato with 1/3 to 1/2 cup of the filling and garnish with remaining scallions and cilantro
**Optional toppings: plain cashew cream or cilantro cashew cream,, non-dairy or dairy plain yogurt, shredded non-dairy or dairy cheese