• Arrange an oven rack in the center of the oven and preheat to 425 Fahrenheit (218 Celsius). Line a large sheet pan with parchment paper and set aside.

Roast the Potatoes

• Slice the sweet potatoes, length-wise in half. Lightly rub or brush the flesh and skin with oil and place flesh side down on the sheet pan.
• Place the sweet potatoes in the oven and roast for 25-35 minutes or until they're soft, yield to a poke from a fork and caramelized around the edges. The larger the sweet potato, the longer the bake.

Prepare the Stuffing

• Meanwhile in a 10 inch (25 cm) skillet (I use cast iron), add 2 teaspoons of oil and heat on medium until it shimmers. Add the onion and poblano pepper. Saute' over medium heat until softened, about 7-9 minutes. Some charring is good!
• To the pan, add the garlic, cumin, chili powder, paprika and salt. Stir for about 30 seconds, coating the onions and peppers. Pour the beans, with their cooking liquid, into the pan. Stir and bring to a simmer. Reduce heat to medium low and cook until reduced slightly, about 10 minutes. Stir in a squeeze of lime juice and taste for salt. Remove from heat and lid to keep warm.

Stuff the Potatoes & Bake

• Once the sweet potatoes are out of the oven, flip them over and sprinkle a pinch of salt and pepper over the flesh. Use a fork to rough up the flesh, then sprinkle about 2 tablespoons of cheese over each half. Spoon the beans over the cheese, dividing evenly amongst the halves then, sprinkle the remaining cheese over the beans.
• Place the sheet pan back into the oven and bake for about 3-4 minutes or until the cheese is melted.
• Share with cilantro and your favorite toppings (see notes).

To Store

• Refrigerate in a lidded container in the refrigerator for up to three days or freeze for up to two weeks. Reheat thawed stuffed sweet potatoes on a parchment lined sheet pan at 425F for about 20 minutes or until warmed through.