1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Wash and scrub the sweet potatoes, then prick each a few times with a fork to allow steam to escape.
3. Rub the sweet potatoes with olive oil and sprinkle with sea salt, ensuring they’re evenly coated.
4. Bake in the preheated oven for 45-60 minutes, or until they’re tender and a knife can easily pierce through.
5. While the sweet potatoes are baking, prepare the topping. In a medium skillet over medium heat, combine black beans, corn, red bell pepper, cumin, smoked paprika, chili powder, garlic powder, and onion powder. Cook, stirring occasionally, until the bell pepper is tender, about 5-7 minutes.
6. Once the sweet potatoes are done, let them cool for a few minutes before slicing them open lengthwise. Fluff the insides with a fork, creating space for the toppings.
7. Divide the bean and corn mixture evenly among the sweet potatoes. Top with diced avocado, chopped cilantro, and a squeeze of lime juice.
8. If desired, sprinkle with shredded cheddar cheese and return to the oven for an additional 5 minutes, or until the cheese is melted.

As you prepare this dish, remember my abuela’s wisdom: trust your senses. The aroma of spices in the air and the sight of vibrant colors will guide you to create something truly special.