Cut off the ends every sweet-potato then cut to half. Then put the skin side-down on a baking-sheet and bake in the oven for one-hour in 400°F till tender.
Remove from the oven and leave to cool for a couple minutes and scoop-out the insides of those sweet-potatoes, being cautious not to tear through skin.
Place the sweet-potato skins back in the oven at 200°F to crisp-up, but not burnt off, as you make the filling.
Mix together the sweet-potato flesh with all the black-beans, sweet corn, quartered cherry tomatoes, sliced chilli, roughly chopped cilantro or coriander, juice of the limes and minced garlic to make the filling.
Just take the skins-out from the oven and then load your sweet-potato skins with all the filling.
Top the vegan loaded sweet potato skins with cubes of coriander and avocado.
Serve and enjoy!