Step 1

Add the sweet potatoes to a large pot and cover with cool water. Bring to a boil over medium heat and cook for 20–25 minutes, or until nearly tender, but not all the way cooked through.

Step 2

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 3

Transfer the sweet potatoes to the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and black pepper. Bake the sweet potatoes for 10–12 minutes, or fully cooked through and the skin is slightly crispy. Remove from the oven.

Step 4

Meanwhile make the filling: In a large bowl, toss together the corn, bell pepper, tomato, cilantro, red onion, chicken, and Bush’s® Original Baked Beans until well-combined. Season with salt and pepper to taste. Set aside until ready to use.

Step 5

Turn the broiler on high.

Step 6

Cut an opening lengthwise down the center of each sweet potato. Stuff the potatoes with the filling, dividing evenly. Top with Monterey Jack cheese. Broil the stuffed sweet potatoes until the cheese is melted and golden brown, 2–3 minutes.

Step 7

Garnish each sweet potato with diced avocado, a dollop of sour cream, and more cilantro. Serve warm.

Step 8

Enjoy!