1. Preheat the oven to 200°C. Wash the sweet potatoes well, dry them, prick them with a fork, and place them whole, with their skin on, in a baking tray. Drizzle them with olive oil and sprinkle with salt. Bake them in the preheated oven for 45-50 minutes or until tender.
Meanwhile, prepare the filling:
1. In a large pan, heat the olive oil and add the onion. Sauté until the onion becomes translucent and starts to brown. Add the mushrooms and sprinkle with salt to help them release their liquids faster. Add the colorful peppers and corn. Stir and let the vegetables soften, then add the coconut cream, half of the cheese, salt, black pepper, and stir. Add the thyme leaves, stir, and remove from heat. Let the sweet potatoes cool slightly so you can handle them. Slice them lengthwise down the middle and gently press them open. Scoop out some of the flesh and add it to the filling. Mix well.
2. Generously fill the sweet potatoes with the mixture, gently pressing with a spoon. Sprinkle with the remaining cheese and bake in the preheated oven for another 30 minutes. Serve the sweet potatoes warm. This recipe keeps wonderfully for the next day. Reheat them in a preheated oven at 180°C for 10 minutes, and they'll taste just like freshly baked.
