Lightly coat the sweet potatoes with 1 tbsp olive oil and bake on a line tray for 40-60 mins or until tender.
Combine the black beans, tomato, corn, coriander and red onion in a bowl. Mix in the lime juice and 1 tsp olive oil. Season to taste with salt, pepper and chilli flakes.
Cut the sweet potatoes in half, scoop out two large spoonfuls from the centre and fill with the black bean mix.
Top with guacamole, vegan sour cream/coconut yogurt and fresh coriander.