Preheat the oven to 400F. Meanwhile, add the cashews to a bowl and cover with boiling hot water to soak.
Next, take the sweet potatoes and add them to a baking sheet. Pierce the tops of each potato with a fork. Add the tray of sweet potatoes to the oven and cook for 45 minutes-1 hour until cooked through.
About 20-25 minutes before the potatoes are done baking, make the filling.
Add the oil to a pan and turn on the heat. Once the oil is hot, add the diced pepper, diced onion, corn, cumin, paprika, garlic powder, and salt to the pan. Stir together and saute for 3-5 minutes.
Next, add the packet of Hodo Foods Mexican crumbles. Use a spatula to break apart any large chunks and then saute with the veggies for another 5 minutes until browned. Once cooked, set the filling aside.
After the filling is cooked, make the cilantro-lime crema. Strain the soaked cashews and add them to a blender or food processor with the cilantro, garlic, lime juice, water, and salt. Then, blend until smooth and creamy. I like my sauce thicker, so I only use 6 Tablespoons of water, but you can use 8 Tablespoons for a thinner sauce.
Remove the cooked sweet potatoes from the oven and let cool slightly. Once the baked sweet potatoes are cool enough to handle, make a slit in the top. With a fork, open the split and lightly fluff the insides to make space for the toppings.
Then, fill each sweet potato with the filling, drizzle the cilantro-lime crema on top, and finish by adding any additional topping. Serve & enjoy!