Preheat the oven to 400 degrees Fahrenheit.
Cut the sweet potatoes in half lengthwise and place cut side up on a baking sheet lined with parchment paper, a silicone baking mat, or aluminum foil.
Bake for 40 minutes or until easily pierced with a fork. It will depend on how large your potatoes were.
Meanwhile, add the corn to a skillet and cook over medium heat, letting it brown slightly.
Add in the chopped onion and minced garlic and saute with the olive oil until the onion is translucent.
Add all remaining ingredients to the pan including all spices and let cook for about 5-10 minutes.
Taste and adjust seasonings as desired.
When the potatoes are done, use a fork to gently mash the inside and then divide the filling among each of the potatoes.
Top with guacamole, fresh cilantro and enjoy! I also love serving with my cilantro lime crema or cashew queso.