Preheat the oven to 450°F. Scrub the outside of the sweet potato then poke multiple times with a fork. Place sweet potatoes on a baking sheet lined with parchment paper. Brush with cooking oil (coconut oil, avocado oil, etc.) Bake for 50-60 minutes or until sweet potatoes are soft on the inside (mine took about 1 hr). Let cool 10 minutes before assembling (sweet potatoes will be hot).
In a bowl, add cherry tomatoes, corn, black beans, chickpeas, red onion, cilantro. Drizzle one freshly squeezed lime overtop and season with salt and pepper. Mix everything together.
Add one ripe avocado, ½ of a fresh squeezed lime, salt and pepper to a bowl. Mash the avocado with a fork and mix together.
Slice the sweet potatoes in half. Use a knife and fork to mash the insides of each sweet potato. Drizzle the top with oil or butter (I used olive oil), salt and pepper.
Scoop the salsa onto each sweet potato and top with guacamole. Season with more salt and pepper. Serve and enjoy!