Twice Baked Sweet Potatoes with Chunky Avocado Salsa | Clean Plates

Ingredients

• 4 medium sweet potatoes (about 2½ pounds)
• ½ cup rinsed and drained canned black beans
• ½ cup thawed frozen corn
• 1 roasted red bell pepper from a jar, finely chopped
• 1 garlic clove, finely grated
• Kosher salt and pepper
• ¼ cup Daiya Chive & Onion Cream Cheeze, at room temperature
• 1½ cups Daiya Mexican 4 Cheeze Style Blend Shreds
• 1½ cups cherry tomatoes, halved
• 1 large Hass avocado — halved, pitted, peeled, and chopped
• ¼ cup finely chopped red onion
• 1 serrano, jalapeño, or Fresno pepper — stemmed, seeded, and minced
• 1 Tablespoon fresh lime juice, plus wedges for serving
• Small cilantro sprigs and roasted pepitas, for garnish
• Hot sauce, for serving