• Preheat the oven to 400°F. Using a fork, poke holes in the potatoes and arrange on a baking sheet.
• Bake for 45-55 minutes until tender and slightly soft. Let cool at least 10 minutes before slicing in half lengthwise. Gently scoop out filling, leaving a small border along the inside of the potato skins.
• Mash the potato filling with enchilada sauce, salt, chili powder, and cumin. Stir in beans, corn, and half the cheese, and spoon gently back into skins. Sprinkle with remaining cheese.

To eat immediately:

• Place back in 400°F oven and cook for additional 10-15 minutes, until cheese is melted and bubbling around the edges. Top with fresh cilantro, green onion, and garnishes of choice.

To prepare and freeze:

• Once sweet potato halves are refilled, cover each with plastic wrap and foil tightly. Freeze in sealed container for up to 2-3 months.

To reheat from frozen:

• Preheat the oven to 425°F. Unwrap each potato half and place all halves in a baking dish. Cover dish with foil and bake for 15-20 minutes, until warmed throughout and the cheese begins to bubble around the edges. Top with fresh cilantro, green onion, and garnishes of choice.