Southwestern Stuffed Sweet Potatoes

1. Poke holes in the sweet potatoes with a fork and bake at 400°F for 50 minutes to 1 hour (larger sweet potatoes may even take longer) until tender.
2. 10 minutes before the sweet potatoes are done, sauté the green bell pepper and onion in olive oil with the chili powder, cumin, salt and pepper until onions and bell peppers are tender (5-7 mins).
3. Stir in the frozen corn and sauté until heated through (~3 min); taste and adjust seasoning if needed and turn off the heat.
4. Remove the sweet potatoes from the oven and slice them open; mix the inside of each potato with 1 tsp butter, salt and pepper.
5. Stuff the veggie mixture into the potatoes and serve with sour cream and minced cilantro on top - enjoy! Bring any extra veggies to the table so that you can add them to the sweet potato as you eat.