Preheat the oven to 400°F and line a baking dish with parchment paper. Use a fork to pierce a few holes into the sweet potatoes and roast them for 35 to 45 minutes, or until the skin is golden brown and the potatoes are fork-tender.
Meanwhile, in a large bowl, mix together the onion, garlic, corn, black beans, jalapeño, radishes, red cabbage, cotija cheese, avocado, cilantro, lime juice, a drizzle of olive oil and a few generous pinches of salt and pepper. Taste and adjust seasonings, chill until ready use.
Slice open the sweet potatoes and stuff! If your sweet potatoes are large, cut them in half to serve four. Top each with toasted pepitas and a scoop of chipotle mayonnaise. Serve with the extra lime slices.
Recipe by Love and Lemons at https://www.loveandlemons.com/black-bean-chipotle-stuffed-sweet-potato/