Preheat your oven to 400°F (200°C).

Peel and dice the sweet potatoes into uniform cubes, place in a large pot, cover with water, add salt, and bring to a boil. Cook for 10-15 minutes until tender. Drain and set aside.

In a large mixing bowl, combine the drained sweet potatoes, black beans, corn, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Mix well.

Lightly grease a 9x13 inch baking dish. Spread the sweet potato mixture evenly across the bottom.

Pour the diced tomatoes over the sweet potato mixture and spread gently.

Sprinkle shredded cheese over the top of the casserole.

Cover the baking dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 10 minutes until cheese is melted and bubbly.

Allow to cool for 5 minutes, then garnish with fresh cilantro before serving.