Step 1

Heat a large skillet to medium high heat.

Step 2

Add avocado oil and onion to the pan. Saute the onion until they are translucent, about 2-3 minutes.

Step 3

Then immediately add garlic and red pepper. Saute for an additional 2-3 minutes.

Step 4

Add corn, black beans, fresh cilantro, cumin, smoked paprika and salt. Using a spoon mix to combine the ingredients and cook another 3 minutes. Remove from heat and set aside.

Step 5

To a small bowl, add roma tomato, red onion, garlic, cilantro, lime juice and salt. Toss to mix everything. Set aside.

Step 6

To a small bowl, add avocado, lime juice and salt. Mash the avocado and mix together. Set aside.

Step 7

Slice each cooked sweet potato in half, deep enough so that you can stuff them. Top each sweet potato with 1/2 cup of the black bean mixture, 1/4 cup fresh salsa and 2 tablespoons of guacamole.

Step 8

Serve