Mexican Twice-Baked Sweet Potatoes

These Mexican Twice-Baked Sweet Potatoes were inspired by and adapted from Pinch of Yum and are ah-MAZ-ing!  I ate some and froze some, and look forward to having them handy for a quick lunch or dinner option.

(Photo from my Instagram, wahine0814)

3 medium sweet potatoes
1 can Mexicorn, rinsed and dried
1 can black beans, rinsed and drained
1 Tbsp. butter
1/2 onion, chopped
2-4 chipotles in adobo sauce, pureed
1 oz. light cream cheese
1/4 c. light sour cream
3/4 c. shredded cheese
salt
1/4 c. cilantro

Preheat oven to 350 degrees and bake sweet potatoes for about an hour (I used a rack on top of a half sheet pan with sides).  Roast corn in a skillet with no oil or butter.  Combine with black beans and set aside.  Saute onion in butter.  Add to corn and black beans.  Slice sweet potatoes in half and scoop out flesh.  In a mixer, combine flesh with cream cheese, sour cream, chipotle peppers, and salt to taste.  Add chopped cilantro.  Stir in corn, bean, and onion mixture.  Fill skins with the filling mixture and top with 2 Tbsp. of shredded cheese.  Broil until cheese is melted.