Preheat oven to 400 degrees F.
Pierce each sweet potato several times, then bake for 1-1 1/2 hours, until the centers are really soft.
In a frying pan, add olive oil, and heat the pan over medium heat.
Add diced onion and peppers, and sauté for 7-10 minutes until softened. Add corn and beans, and season with sea salt, cumin, paprika and oregano, and sauté for another 3-4 minutes until warmed.
When the sweet potatoes have finished baking, allow to cool for 10-15 minutes, and then slice down the center and remove about half of the flesh.
Add the sweet potato to a large bowl, add lime juice, and mix until really creamy. If you don't cook your sweet potatoes long enough, and they don't cream on their own, add butter and almond milk to make them really creamy as you mash them. These are optional, and I don't add them when my potatoes are really soft.
Add the bean and corn mixture to the sweet potatoes, and mix well.
Divide the mixture between the sweet potatoes, and then top with tomatoes, avocado, and cilantro.
Add other toppings, like cheese, salsa or hot sauce.