Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes, then pierce each one a few times with a fork. Place directly on the oven rack or a baking sheet and roast for 45 minutes or until fork-tender and caramelized. Set aside to cool slightly.

Step 2: Prepare the Honey Lime Chicken
While the potatoes roast, prepare the chicken. In a bowl, whisk together honey, lime juice, olive oil, minced garlic, chili powder, salt, and pepper. Add the shredded chicken and toss to coat. Warm the mixture in a skillet over medium heat until heated through and fragrant.

Step 3: Prep the Toppings
Drain and rinse the black beans. Drain the corn. Dice the avocado and chop the cilantro. If using ranch or crema, keep it ready for drizzling.

Step 4: Assemble the Stuffed Potatoes
Once sweet potatoes are cool enough to handle, slice each one open lengthwise and gently fluff the inside with a fork to create space for the filling. Divide black beans and corn evenly among the potatoes. Spoon the honey lime chicken mixture over the top.

Step 5: Add the Final Touches
Top each potato with diced avocado, a sprinkle of chopped cilantro, and a generous drizzle of ranch or crema. Serve warm and enjoy!