Heat the oven to 425F. Scrub and dry the sweet potatoes and prick each one several times with a fork.

Rub the skins with olive oil and kosher salt and bake unwrapped on a foil-lined sheet pan for 45 to 55 minutes, until a knife slides into the thickest part with no resistance. Do not wrap them in foil, which steams the skin.

Heat the olive oil in a skillet over medium heat and cook the chopped red onion 4 minutes until softened. Add the garlic and cook 30 seconds.

Stir the cumin, smoked paprika and chili powder into the oil and cook 45 seconds, until the aroma deepens. Blooming the spice in fat keeps it from tasting chalky.

Add the rinsed black beans and the corn and cook 5 to 7 minutes, stirring occasionally, until the bottom of the pan is dry when you drag a spoon across it.

Mash about a third of the beans against the side of the pan with the back of a spoon so the filling binds and holds its shape.

Off the heat, stir in the juice of 1 lime and season with salt. Adding acid off the heat keeps it bright.

Blend the avocado, Greek yogurt, juice of 1 lime, the small raw garlic clove, a small handful of cilantro and the salt until completely smooth.

Add cold water a tablespoon at a time, up to ¼ cup, until the crema falls off a spoon in a thick ribbon. Taste and add more salt.

Split each baked potato lengthwise, press the ends toward each other to open it, and fluff the flesh with a fork.

Fill with the hot bean mixture, spoon the cold crema over the top, and finish with chopped cilantro, a little raw red onion and lime wedges.