– 2 large sweet potatoes
– ½ cup black beans
– ½ cup corn
– ½ cup cherry tomatoes, chopped
– ¼ cup red onion, diced
– ¼ cup cilantro, chopped
– 1 tbsp. lime juice
– ½ tsp. cumin powder
– ⅓ tsp. salt or to taste
– ½ cup guacamole for serving
1. Preheat the oven to 400°F and place the potatoes on a parchment paper lined baking sheet. Bake the potatoes until soft (about 40-50 minutes, depending on a size).
2. Meanwhile, prepare the black bean salsa, by mixing all if the remaining ingredients (excluding guacamole) in a medium bowl. Set aside. Prepare guacamole, or use store-bought.
3. When baked, remove the sweet potatoes from the oven and cut into two pieces. Sprinkle with salt to taste, and carefully mash the flesh with the fork.