Preheat oven to 425°F.

Using a fork, prick the potatoes on every side, then brush with olive oil and place on a rimmed baking sheet. Bake for 45 to 50 minutes or until tender, depending on their size. Remove from oven and allow to cool slightly, until comfortable to handle.

Reduce oven temperature to 400°F.

To prepare the filling, combine the chicken, black beans, corn, bell peppers, and onion.

Split each sweet potato lengthwise and fluff the flesh with a fork. Scoop the chicken mixture into each cavity, then drizzle with olive oil and sprinkle with salt and pepper.

Return the stuffed sweet potatoes to the oven at 400°F for five to seven minutes, until heated through.

To serve, top each stuffed sweet potato with avocado, cilantro, and scallions. Serve immediately.