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Preheat the oven to 425F. Line a large sheet pan with parchment paper.
Place the 8 sweet potato halves on the sheet pan and drizzle with olive oil and a generous sprinkle of salt. Use clean hands to spread the oil and salt, covering each half, then place face down on the sheet pan. Bake until fork tender, 28 to 30 minutes, depending on the size of the sweet potatoes.
Meanwhile, make the filling: In a large bowl, toss the black beans, corn, cilantro, lime juice, olive oil, chili powder, salt, and cumin and set aside.
Make the red pepper sauce: Add the roasted red peppers, coconut milk, olive oil, chili powder, cumin, smoked paprika, and salt to a blender or food processor. Blend on high speed until completely smooth, 30 to 45 seconds.
When the sweet potatoes are done baking, flip each half over and gently mash the insides. Place 2 halves on each plate and evenly divide the filling between them, followed by a generous drizzle of roasted red pepper sauce. Garnish with chopped cilantro leaves and serve.