Bake your sweet potatoes in the oven until soft for about one to one and a half-hour. Next, season your chicken breasts with sea salt, pepper, cayenne pepper, and smoked paprika. You can cook your chicken in a skillet, bake in the oven, or you can toss it in the grill for the smoky chicken flavor. Then chop up your broccoli, tomatoes, bell pepper, green onions, and zucchini.

Next, sauté garlic in a nonstick skillet. Add in your corn and black beans and let them cook for a while. Throw in your veggies, and stir them until soft. Slice your potatoes in half and scoop the inside of the potatoes and bring them back in the oven for five minutes. Then, stuff your potatoes with the veggies and top it off with cheddar cheese and bake them again for eight minutes at 405°F and you’ve just made southwest stuffed sweet potatoes.