Preheat oven to 425°F. Cut 4 medium sweet potatoes in half lengthwise, then place cut side down on a parchment-lined baking sheet. Prick the sweet potatoes in a few places with a fork. Bake for 30 to 45 minutes, or until fork tender. Remove potatoes but leave oven on when finished.

Heat 1 Tbsp olive oil in a large skillet over medium heat. Add 1 cup diced red onion, 1 red bell pepper, and 2 cloves garlic, cooking until onion is a bit soft and translucent, about 5 minutes. When finished, stir in 1 15-oz can corn and 1 15-oz can black beans.

Once sweet potatoes are cooked, pick up each half (using a paper towel to keep your hand from burning) and scoop out the flesh, leaving about ¼ inch on all sides to act as the bowl for your fillings. Transfer scooped out sweet potato flesh to a medium bowl, and combine it with the ¼ cup sour cream, 2 to 4 adobo peppers in chipotle sauce, and ½ tsp salt.

Fold together the veggie mixture with the sour cream mixture. Stuff each hollowed potato skin with the filling (you will have leftover filling).

Blend all Cilantro Sauce ingredients until smooth (if you have a handheld immersion blender or small blender use it here–sometimes the small ingredient amounts make this recipe tricky for larger blenders).

Place stuffed sweet potatoes back onto the baking sheet and bake for 10 minutes. Serve warm, topped cilantro sauce!