Step 1

Preheat: Preheat oven to 425°F (220°C).

Step 2

Sweet potatoes: Poke the sweet potatoes all over with a fork. Arrange sweet potatoes on a parchment line baking sheet and bake until soft when poked with a knife, 45 to 55 minutes.

Step 3

Spiced Black Beans: Meanwhile, heat oil in a saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic, cumin, paprika, salt, and oregano. Cook, stirring frequently, until garlic is fragrant, 1 to 2 minutes. Add beans, broth and bay leaves. Partially cover with a lid, reduce heat to medium low, and simmer until most of the liquid is evaporated, 25 to 30 minutes.

Step 4

Onions and Peppers: Heat oil in a skillet over medium-high heat. Add onion and bell pepper. Sauté until softened and brown on the edges, about 20 minutes. If the onions start sticking to the pan, add a splash of water to loosen. Reduce heat if needed to prevent burning. Transfer to a small bowl.

Step 5

Jalapeno Corn: Return the skillet to the stove (no need to clean) and add oil. Add the corn and jalapeno. Saute until the corn is brown on the edges, 3 to 5 minutes. Stir in salt and pepper.

Step 6

Assemble: Use a knife to cut a slit down the top of the each sweet potato. Stuff with beans, onion and peppers, and corn. Add toppings of your choice and dig in (see note 1).