For the Sweet Potatoes:

• 4 medium sweet potatoes (about 8–10 ounces each), scrubbed clean
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

For the Southwestern Black Bean & Corn Filling:

• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, cored, seeded, and diced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen or canned corn, drained if canned
• 1 teaspoon chili powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• Pinch of cayenne pepper (optional, for heat)
• 2 tablespoons water or vegetable broth
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1 tablespoon lime juice (from about 1/2 lime)