Mexican Stuffed Sweet Potatoes

1. Sweet Potato and Filling: 
2. Pierce potato with fork a few times before cooking in microwave on high power for about 7 minutes (medium) to 10 minutes (large). Cook until fork tender and done; don’t overcook because potato will be broiled briefly. I micro 1 potato for 7- 10 minutes, and 2 potatoes for about 10-13 minutes. This varies by potato size and micro strength. Alternatively, roast potatoes in a 375F oven for about 45 minutes, or until fork tender and done.
3. While potato is in micro, preheat oven to broiler setting.
4. Remove potato from micro and slice in half lengthwise on a cutting board.
5. Hollow out a center column of each half with a spoon. I don’t remove any flesh, but just redistribute it so the center column is a bit shallower to make room for the filling, and there’s more flesh built up around the edges.
6. Place the halves on a non-stick baking sheet.
7. Evenly divide the corn and bean salsa between each potato half.
8. Optionally add salt and pepper to taste
9. Evenly top each potato half with cheese.
10. Broil for about 3 minutes, or just until cheese begins to melt and is bubbly. Keep a very close eye on them so they don’t burn.
11. Remove from oven and set aside to cool momentarily. While potatoes cool, make the avocado crema.

Avocado Crema:

1. In the canister of a food processor or blender (mini food processors work great here), combine most of the avocado (reserving a small portion of chunks or slices for garnishing and set it aside), sour cream, lime juice, salt to taste, and blend until smooth and creamy. If mixture is thick, add water 1 tablespoon at a time until desired consistency is reached. 
2. Drizzle avocado creama over potato.
3. Garnish with reserved avocado and optional cilantro.