1.) Preheat the oven to 400°. Wash sweet potatoes and make a small slit at the top of each potato. Place directly on the oven racks or on a cookie sheet and roast for about 45 minutes or until the potatoes are tender.

2.) To make the sauce, drain the cashews and place them in a food processor. Add vegetable broth, garlic, lime juice, and chipotle powder, and process until smooth. Add more vegetable broth if you like a thinner sauce and set aside.

3.) Heat a large sauté pan over medium-high heat. Add olive oil and onions and cook until translucent, about 3-4 minutes. Add black beans, drained can of diced tomatoes, and thawed corn and heat through.

4.) Once your sweet potatoes are done, widen the slit on the top and fluff with a fork. Equally, spoon the black bean mixture into each potato and drizzle the sauce over it and enjoy! You might have some leftover sauce that would be delicious on almost anything!