Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.

Wash the sweet potatoes thoroughly. Pat them dry. Prick each sweet potato several times with a fork. Rub them with 1 tablespoon of olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.

Place the seasoned sweet potatoes on the prepared baking sheet. Bake for 45-60 minutes, or until very tender when pierced with a fork. Cooking time will vary based on the size of the potatoes. Once cooked, remove from the oven and set aside to cool slightly.

While the sweet potatoes are baking, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat.

Add the diced red onion and bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute until fragrant.

Stir in the rinsed and drained black beans, diced tomatoes (undrained), thawed corn, chili powder, ground cumin, and smoked paprika. Add 1/2 tsp salt.

Bring the mixture to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the liquid to slightly reduce. Remove from heat.

Stir in the fresh lime juice and chopped cilantro.

Once the sweet potatoes are cool enough to handle, carefully slice each potato lengthwise down the center, being careful not to cut all the way through. Gently fluff the flesh with a fork.

Spoon a generous amount of the black bean filling into each sweet potato. If desired, you can scoop out some of the sweet potato flesh, mash it slightly, and mix it into the black bean filling before stuffing for extra creaminess.

Garnish with optional toppings like diced avocado, a dollop of Greek yogurt or sour cream, and extra fresh cilantro or a dash of hot sauce. Serve immediately and enjoy!