Preheat oven to 400 degrees.
Scrub and rinse sweet potatoes then pierce several times with a fork.
Place sweet potatoes on a baking sheet and cook in preheated oven until tender, about 40 minutes.
While potatoes are baking, bring quinoa and broth to a boil in a medium saucepan, then reduce heat to low and cover and simmer 15 minutes, or until fluffy.
Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauting. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice, honey and chopped cilantro.
Toss mixture and season with salt and pepper to taste.
Cut cooked sweet potatoes in half and scoop out some of the insides to create a bowl shape, while leaving about 1/2-inch of sweet potato intact (reserve potatoes can be kept in refrigerator and used for another recipe.)
Fill baked sweet potatoes with quinoa mixture.
If desired, sprinkle with cheese and broil until cheese is melted.
Can be served with sour cream.