PREP TIME: 20 minutes | COOK TIME: 45 minutes | SERVES: 4

• 4 medium sweet potatoes
• 1/2 Tbs olive oil
• 1/4 cup sweet corn, canned or fresh and blanched
• 1 small red onion, small dice
• 1/2 cup canned black beans, drained and rinsed
• 1 ripe Haas avocado, diced
• 1/2 cup fresh salsa
• Juice of 2 limes
• Salt and pepper, to taste
• 1/2 cup chopped fresh cilantro

1. Preheat your oven to 400 degrees F. Pierce each sweet potato several times with the tines of a fork, brush all over with olive oil, and season with salt. Place on a foil-lined baking sheet and bake until completely tender, about 45 minutes.
2. Meanwhile, in a large bowl, combine the corn, red onion, black beans, avocado, salsa and lime juice, and season to taste. Remove the sweet potatoes from the oven and cut a slit down the side, lengthwise. Top with black bean mixture and a dollop of sour cream, if you like!

source: http://www.olweneats.com/home/2016/1/4/southwestern-sweet-potato