1. Cook the sweet potatos:

• Oven: Preheat oven to 450 degrees F. Pierce the potatoes with a fork in several different places. Bake for about 50 minutes, or until soft.
• Microwave: Pierce the potatoes and wet them well. Place in the microwave and cook on high for 4 minutes. Turn them over and cook for another 4-5 minutes, or until they feel soft when poked with a fork. Set aside covered to keep warm.

2. In a separate microwave safe bowl, heat the frozen corn in the microwave for about 2 minutes and remove.

3. Add the beans and salsa to the corn, season with salt and pepper and mix well. set aside.

4. Prepare the Guacamole:

• Mash avocados well in a medium bowl.
• Add the onion powder, garlic powder, salsa and salt and pepper. Mix well, set aside.

5. Assemble the Tacos:

• Slice potatoes halfway through so the bottom portion of the potato is still intact.
• Fluff the inside of the potato with a fork, to loosen it.
• Stuff the sweet potatoes with the bean mixture.
• Top with salsa, guacamole and green onions.
• Serve with a lime wedge on the side and enjoy!