Preheat oven to 400 degrees. Toss sweet potato with olive oil and roast for 20 minutes or until browning occurs on the edges.
Toss black beans with corn, cilantro, and lime juice in a mixing bowl. Set aside.
While the sweet potatoes are roasting, make the Avocado-Cilantro Drizzle. Combine all ingredients in a food processor and pulse until smooth.
Assemble your stuffed tropical avocado by slicing an avocado in half and removing the pit. Add in corn and bean mixture, sweet potatoes, and top with avocado drizzle.