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

Scrub the sweet potatoes clean and pat them dry. Pierce each sweet potato several times with a fork. Rub them with 1 tablespoon of olive oil, then sprinkle evenly with salt and black pepper.

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

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

Add the chopped yellow onion and red bell pepper to the skillet. Sauté for 5-7 minutes, until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.

Stir in the rinsed black beans, thawed corn, undrained diced tomatoes with green chilies, chili powder, ground cumin, smoked paprika, and dried oregano. Pour in the vegetable broth and bring the mixture to a simmer.

Reduce heat to low, cover, and let simmer for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.

Remove from heat and stir in the fresh lime juice and chopped cilantro. Taste and adjust seasonings if needed.

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. Fluff the insides with a fork.

Generously spoon the warm black bean and corn filling into each sweet potato.

Garnish with diced avocado, a dollop of sour cream or Greek yogurt, crumbled cotija cheese, extra fresh cilantro, and a dash of hot sauce if desired. Serve immediately.