Preheat your oven to 200 degrees.

Wash your kumara thoroughly, and use a fork to poke holes in the skin.

Individually wrap your Kumara in tinfoil and place in the oven for 80 minutes.

In the meantime, make your Avocado Sour Cream. Add all your ingredients to a high-speed blender, and mix until you reach a creamy consistency. Place this in the fridge to set until you are ready to serve.

Proceed to dice your red onion, tomato and coriander. Add these in a bowl with corn, black beans and stir through your citrus dressing.

Remove your Kumara from the oven after about 80 minutes or once you can see a sticky liquid oozing from the kumara skin.

Leave Kumara to cool, and then proceed to scoop out about a tablespoon of the inside to make room for your Mexican filling.

Using a spoon, stuff your sweet potato with your Mexican filling.

Finally adding a generous dollop of the Avocado Sour cream.

I like to add hot sauce and black sesame seeds also, but this is optional.

Kumara will reheat well the next day or two in the microwave or oven.