prick 5-10 times with a fork. arrange on a baking sheet, and bake at 400°F for 45- 90 minutes.
mash the filling with enchilada sauce, salt, chili powder and cumin. Stir in the beans, corn and ¾ cup cheese.
spoon the filling carefully back into the sweet potato skins. sprinkle with reserved cheese. return to the oven for 10-15 more minutes, until cheese is bubbly and melted.
top with cilantro, avocado, salsa, or your favorite enchilada toppings!