Veggie Fajita Stuffed Sweet Potatoes with a Chipotle Drizzle

• 4 sweet potatoes
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 1 cup sliced portobello mushrooms
• 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
• 2 garlic cloves, minced
• 1/2 cup cooked corn, I like grilled or roasted
• salsa of your choice, I used a verde and a pineapple
• 1/2 cup Queso Fresco cheese

quick pico

• 1/2 cup cherry tomatoes, quartered
• 1/2 jalapeño pepper, diced
• 2 tablespoons diced sweet onion
• 2 tablespoons chopped fresh cilantro
• 1 lime, juiced
• a pinch of salt

chipotle crema

• 3 tablespoons Greek yogurt
• 1/3 cup half and half
• 1 tablespoon adobo sauce, from a can of chipotles in adobo
• Juice of half a lime
• zest of half a lime
• 1/8 teaspoon salt