Loaded Mexican Sweet Potato Skins



2 whole sweet potatoes
¼ cup milk (I used 1%)
¼ cup sour cream
2 teaspoons chiles in adobo sauce, sauce only
½ cup black beans, rinsed and drained
½ cup corn (I used frozen and thawed it)
¼ cup Monterey jack cheese, shredded
¼ cup tomatoes, diced
chopped cilantro for garnish, if desired
sour cream for serving, if desired