Southwestern Sweet Potatoes

I'm finally feeling good enough to cook and eat (I was seriously sick for about a week) so I will be back to more regular posting.

This recipe was a cinch and has such great flavors. We'll definitely be making this again. Credit and thanks go to Andrea's Easy Vegan Cooking for the original recipe.

Ingredients
-4 sweet potatoes, scrubbed
-2 avocados, diced
-1 can black beans
-1 can Rotel (diced tomatoes with chiles)
-2-3 cloves garlic, finely diced
-1 bunch green onions, chopped
-1 scallion, finely diced
-juice from 1 lime
-3 TBSP cilantro (optional), chopped
-1 TBSP EVOO
-salt & pepper

Steps
(Preheat oven to  425)
1. Cook sweet potatoes for about 40 minutes in the oven or until you can easily stab through them with a fork.
2. About 10-15 minutes before potatoes are done, put together your guacamole, my mashing your avocados (a fork usually works fine) and stirring in the lime juice, cilantro, salt & pepper, and diced scallion. This this link for a step by step on making guacamole.
3. Heat a skillet over medium. Add oil and saute garlic and green onion for about 1 minute.
4. Add beans and diced tomatoes; stir until heated through.

5. Your potatoes should be done by now. Slice them open down the center, and squeeze the ends in to make an opening for your toppings.
6. Top potatoes with black bean mixture and then scoop on a big dollop of guacamole.