1/2cupshredded cheddar cheese(or a Mexican cheese blend)
Preheat oven to 400F. Pierce the sweet potatoes with a fork a few times and bake 45-55 min at 400F until fully cooked and fork-tender. Baking time will vary depending on the size of your sweet potatoes. Remove from oven and allow to cool while you prepare the filling.
In a medium bowl, combined the rinsed black beans, diced tomato, chipotle powder, salt, garlic powder, lime juice, and cilantro. Mix well.
When the sweet potatoes are cooked, carefully carve out a canoe-shaped hole in the sweet potato, scooping out the flesh with a fork (the potato will be steaming hot! Be very careful!). Use two forks to pull at the sides to 'widen' the potato a bit to make more space for the filling.
Spread the bean mixture equally between the 4 sweet potatoes. Top each with 1/4 of the shredded cheese. Bake at 400F for 3-5 minutes, or until the cheese is melted. Allow to cool for a few minutes before serving.