Preheat oven to 350 degrees. Clean the sweet potatoes and bake them for 40 minutes, or until tender.

Remove sweet potatoes from the oven, allow to cool slightly, then slice in half. Scoop a small amount of the center of each sweet potato and place it in a large bowl, leaving some of the meat in the skins. Mash the sweet potato with a fork.

In a large skillet, melt butter over medium-high heat. Add the onion and sweat for 2-3 minutes, then add the brown sugar until caramelized, about 2-3 minutes more. Toss in the spinach, cook until wilted, then add the corn. Salt and pepper to taste.

Pour the spinach mixture into the bowl with the sweet potatoes. Stir together with a fork.

Spoon the sweet potato mixture into the center of each sweet potato boat. Slice the cheese in half and place a half-slice of the cheese on top of each potato.

Turn oven up to 400 degrees. Slide the stuffed potatoes into the oven. Bake for 15-18 minutes, or until the cheese is melted and bubbly.

Serve with spoons, forks, or sporks and enjoy!