Method

1. Scrub sweet potatoes well and remove any blemishes. Prick with fork several times. Place on microwave safe dish and cook on high for 5 minutes (or roast in oven at 400°F/204°C  for 45 minutes). Check, rotate and cook for another 3-5 minutes. Repeat at 1 minute intervals until knife goes in smoothly. Set aside and let cool slightly.
2. Meanwhile, in large skillet, heat oil over medium heat. Add onion and sauté until translucent.
3. Add garlic, ground cumin, coriander, chili powder, smoked paprika, salt, pepper and sauté for 30 seconds until fragrant.
4. Add black beans, corn, hot sauce, salsa and lime juice. Cook on low for 5-7 minutes, allowing flavours to meld. Mash some of the beans for a thicker consistency. 
5. Taste and adjust seasoning as needed.
6. To assemble, cut each baked sweet potato in half and fluff the insides with a fork creating a bed for the filling.
7. Stuff each sweet potato half with the black bean mix.
8. Garnish with your favourite toppings and serve with the BBQ Mayo.