Poke holes all over sweet potatoes with a fork. In a large mixing bowl, pour 3 tablespoons of the olive oil over the potatoes and sprinkle generously with salt and pepper to taste. Toss potatoes until well-coated, then bake on a foil-lined cookie sheet at 400 degrees for 45 minutes. (Potatoes should be tender when pierced with a fork)
Meanwhile, use the remaining tbsp of olive oil to sautee the chopped onion for roughly 5 minutes. Sprinkle garlic powder over the onions for the last minute.
Brown the beef in the skillet with the onions over medium-high heat.
Once the beef is no longer pink, pour the beef broth over it, then add the tomato paste, brown sugar, salt, chipotle chile powder, coriander, chili powder, dried oregano, cumin, cayenne to taste (more or less depending on how spicy you want the dish), apple cider vinegar and can of sweet corn (drained).
Stir to mix well. Let simmer on low heat for at least 5 minutes, or more for better flavor blending.
When potatoes are done, cut a slit down the middle and pull sides apart, then gently smash down to flatten sides. Pour meat mixture over the top of potatoes and serve with your favorite taco fixings! We like to use sour cream, shredded cheese and green onions; we also like to serve with a side of Mexican rice for texture.