Twice Baked Mexican Sweet Potato Boats

Mexican food sounded AH-mazing today, and chicken fajitas would have hit the spot. Unfortunately, I'm trying to cut meat back out of my diet so the chicken was a no-go but my Mexican Sweet Potato Boats will definitely be on the menu again in the near future.

Instructions:

Set the oven to 400 degrees
Start by slicing a sweet potato longways down the middle and coring out the center, setting aside the shreddings for later.
Brush the insides of the cored sweet potato with coconut or olive oil, place on a foiled pan and bake for 15 minutes.
I sprinkled a bit of cinnamon over the cored sweet potatoes for more flavor, not necessary but it added to the overall sweet and savory vibe I was going for.

While the potato skins are baking, mix together your preferred fillings. I used a combo of tri-color quinoa, yellow corn, black beans, sweet potato shreds, sweet onions, roasted red tomatoes, and peppers. Sautée everything together in a pan adding in enchilada sauce and a pinch of cinnamon. (You can also add in a protein if you prefer a non-vegetarian option)
Remove potato skins from the oven, and taking your filling, add several spoonfuls to each potato skin.
Top each "boat" with shredded cheese and place back in the oven for 20 minutes to bake.
Enjoy! :)