Spicy Southwest Loaded Sweet Potatoes With Cilantro Lime Avocado Cream

Ingredients4 medium organic sweet potatoes3/4 cup organic corn (frozen and thawed or fresh)2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil1 small red onion, diced1 bell pepper, chopped2 cloves garlic, minced1 teaspoon chili powder1 teaspoon ground cumin1-2 chipotle peppers in adobo sauce, minced1 cup cooked black beans2 cups fresh baby spinach, roughly chopped1/4 cup fresh cilantro, roughly chopped InstructionsMake the Cilantro Lime Avocado Cream while the potatoes are cooking and set aside. See below. Preheat the oven to 425ºF. Wash and scrub the sweet potatoes, well. Prick the sweet potatoes with a fork. Place the sweet potatoes on a rimmed baking pan and place in the oven. Roast for approximately 45-60 minutes, until cooked thoroughly and tender. Use a knife to check for doneness. Right as the sweet potatoes are nearly done cooking, in a hot cast iron skillet over a medium-high heat, add the corn kernels and let the corn roast, without stirring for a few minutes. Continue