Pierce the sweet potatoes 4 or 5 times with a fork and place the sweet potatoes on a baking tray.
Bake for 45 minutes or until tender. The larger the sweet potato - the longer it will take to cook.
To make the black bean filling, simply combine all of the ingredients in a bowl and toss to combine. Season with salt and pepper to taste.
To make the cashew-lime cream: Drain the soaking liquid from the cashews and place in a high-speed blender with the water, lime zest, juice and salt. Blend until smooth and creamy. Decant into a small bowl and refrigerate until ready to serve.
When the sweet potatoes are tender remove them from the oven and cut in half. Season with salt and pepper and a little olive oil.
Lightly mash with a fork before topping the sweet potato with the black bean filling and a dollop of the lime-cashew cream.
Garnish with cilantro, and serve with avocado slices.