For the sweet potatoes

• 4 medium sweet potatoes (about 1.5 kg)
• 4 tablespoons olive oil
• 1 teaspoon salt
   

For the filling

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 5–6 medium mushrooms, finely chopped
• ½ red sweet pepper, finely chopped
• ½ orange sweet pepper, finely chopped
• ½ cup cooked corn, drained
• ½ cup coconut cream
• 3 cups grated vegan cheese
• 1 ½ teaspoons salt
• ⅓ teaspoon black pepper
• 5–6 sprigs fresh thyme (leaves only)