Baked Sweet Potato Boats with Black Bean Filling

Preheat the oven to 400°F (200°C). Wash 4 sweet potatoes thoroughly and pat dry.

Pierce each sweet potato several times with a fork. Rub with 1/2 tablespoon of olive oil and sprinkle with a pinch of salt.

Place sweet potatoes on a baking sheet lined with parchment paper and bake for 45-55 minutes, until tender when pierced with a fork.

While the potatoes bake, dice 1 medium red onion and 1 medium red bell pepper. Mince 3 cloves of garlic.

Heat 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Add the diced bell pepper and cook for another 3 minutes until softened.

Add the minced garlic, 1 teaspoon ground cumin, and 1 teaspoon chili powder. Stir and cook for 1 minute until fragrant.

Drain and rinse 1 can of black beans, then add to the skillet along with 1 cup of corn kernels. Cook for 3-4 minutes, stirring occasionally.

Stir in 2 tablespoons of lime juice, 3 tablespoons of chopped cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat.

When the sweet potatoes are done, let them cool for 5 minutes. Slice each potato lengthwise, being careful not to cut all the way through.

Gently press the ends of each potato toward the center to open them up. Fluff the inside with a fork, creating a boat shape.

Season the inside of each potato with a pinch of salt and pepper.

Divide the black bean mixture evenly among the four sweet potato boats, then top each with 1/4 cup of shredded pepper jack cheese.

Return the filled sweet potatoes to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.

While the boats are finishing in the oven, dice the avocado and mix the remaining cilantro into the Greek yogurt with a pinch of salt.

Serve the sweet potato boats hot, topped with a dollop of the cilantro-yogurt and diced avocado.