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Place the four sweet potatoes in the crock pot, and set it to high heat for four hours.
Prepare the two ears of corn for use in the recipe.
Drain and rinse the black beans, then add them to the mixture in equal amounts.
Slice the green onion and incorporate it into the mixture.
Add a ladle of homemade salsa to help blend the ingredients together.
Sprinkle in salt to taste.
Add a teaspoon of cumin evenly throughout the mixture.
For a bit of heat, optionally add a small amount of cayenne.
Mix all the ingredients thoroughly, adding more salsa if necessary to achieve a cohesive mixture.
If you prefer, you can substitute tomato sauce for the salsa.
If not using high heat, cook on low for eight hours instead.
Once cooked, carefully remove the sweet potatoes from the crock pot and place them on a plate.
Cut open two of the sweet potatoes to create a boat shape for serving.
Fill the center of the sweet potatoes with the corn, beans, and salsa mixture.
Top the filled sweet potatoes with shredded pepper jack cheese.
Return the sweet potatoes to the slow cooker and cover with the lid.
Allow the cheese to melt for about 15 minutes in the slow cooker, checking after 10 minutes to see if it has melted.
Serve the sweet potatoes topped with sour cream and avocado.