Instructions

• Preheat the oven to 400°F. Poke each of the 4 sweet potatoes all over with a fork, place them on a foil-lined baking sheet, and bake 45–60 minutes, or until a fork slides into the center easily.
• While the potatoes bake, place 1/2 red bell pepper (thinly sliced), 1/2 yellow bell pepper (thinly sliced), 1/2 red onion (thinly sliced) and 1 cup sliced portobello mushrooms in a large bowl.
• In a separate bowl or large measuring cup, whisk together 1/4 cup olive oil, 2 tablespoons fresh lime juice, 1 tablespoon brown sugar, 1 teaspoon Worcestershire sauce (omit for vegetarian), 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon chipotle chili powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 2 minced garlic cloves.
• Pour the marinade over the peppers, onion and mushrooms, toss to coat evenly, and let them sit 30 minutes at room temperature to marinate. (If you prefer, you can marinate the mushrooms separately or omit the salt in their portion to avoid any change in texture.)
• While the vegetables marinate, make the pico: combine 1/2 cup cherry tomatoes (quartered), 1/2 jalapeño (diced), 2 tablespoons diced sweet onion, 2 tablespoons chopped fresh cilantro, the juice of 1 lime, and a pinch of salt; toss and set aside.
• Make the chipotle crema: in a small bowl whisk together 3 tablespoons Greek yogurt, 1/3 cup half and half, 1 tablespoon adobo sauce, the juice of half a lime, the zest of half a lime, and 1/8 teaspoon salt until smooth; set aside.
• Heat a large nonstick or cast-iron skillet over medium–high heat. Add the marinated peppers, onion and mushrooms (add a small amount of oil to the skillet if the pan seems dry) and cook, stirring often, until the vegetables are softened and edges are golden, about 6–8 minutes.
• When the sweet potatoes are done, slice each one lengthwise and gently mash some of the flesh with a fork to create a cavity for toppings.
• To assemble, divide the cooked pepper/onion/mushroom mixture among the 4 sweet potatoes. Top each potato with 1/2 cup cooked corn (divided), salsa of your choice, a spoonful of the pico, a drizzle of the chipotle crema, and sprinkle with 1/2 cup queso fresco (divided). Serve immediately.