Preheat your oven to 400°F (200°C). Wash and dry sweet potatoes, pierce each with a fork, and place on a baking sheet.

Roast sweet potatoes until fork-tender, about 45-60 minutes, until the exterior is caramelized.

Cool, then slice each potato in half lengthwise and scoop out a portion of flesh to create a pocket.

Combine black beans, avocado, corn, cherry tomatoes, red onion, and cilantro in a bowl. Season with salt and pepper.

Whisk together Greek yogurt, lime juice, remaining cilantro, and a pinch of salt in another bowl to create the crema.

Stuff sweet potato halves with the filling, then drizzle the cilantro lime crema over the top.

Garnish with additional chopped cilantro if desired and serve warm.