Preheat oven to 350 degrees F and ensure there is a drip tray in the bottom. Scrub the sweet potatoes, then dry them thoroughly. Stab the potatoes repeatedly with a fork, then rub with oil and sprinkle with salt. Cook in the oven for 30 minutes before checking and cooking for up to 30 more minutes.

When the potates are nearly complete, begin the rest of the prep. Rinse and drain the beans and corn (being aware it only uses 4 tbsp out of a can of corn!). Chop the bell pepper and green onions.

in a large skillet, heat oil over medium-high heat. Add pepper and green onions; cook and stir 3-4 minutes or until tender. While it's cooking, pluck cilantro. Stir in beans, salsa, corn, lime juice, peanut butter, cumin and garlic salt; heat through. Stir in cilantro.

With a sharp knife, cut an "X" in each sweet potato. Fluff pulp with a fork. Spoon bean mixture over potatoes.