Bubby and Bean ::: Living Creatively: Stuffed Sweet Potatoes

I initially shared this recipe about four years ago, but I made them for the first time in a while the other night and was so smitten I had to share again. I have made several updates to take the yumminess up a notch, and guys, they are so good. Enjoy

INGREDIENTS
serves 1

large sweet potatoes
1 cup black beans, rinsed
3/4 cup sweet corn
1/2 avocado
chili powder
cumin
black pepper
plain Greek yogurt
salsa
limes

Preheat your oven to 400. Wash and dry your sweet potatoes and prick them each several times with a fork. Line a cookie sheet with foil and bake the sweet potatoes for 45 minutes to an hour, depending on size. While the sweet potatoes are baking, combine the black beans and corn, season with chili powder, cumin, and black pepper, and heat over medium heat. Dice the avocado. When the sweet potatoes are done, cut them in half lengthwise and place each one on a plate. Top with the black bean and corn mixture. Then layer on salsa, diced avocado, and plain Greek yogurt. Squeeze the juice of a lime over the tops, and sprinkle on some chili powder.