Bake sweet potatoes in a 400 degree oven directly on the baking rack for 40-45 minutes or until tender to the touch. In the meantime, make avocado crema by mixing 1/2 a ripe avocado, 1/4 cup light sour cream and a bit of lime juice until creamy and smooth. Refrigerate until potato boats are ready to serve.
Carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave ~ 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.Place sweet potato boats face up on a baking sheet and fill with black beans and top evenly with grated cheese.Pop back in oven to warm through and remove when cheese is melted and bubbly.
Remove from oven and arrange on a serving platter. Top with salsa, avocado crema, chopped green onion and fresh cilantro. Additional toppings might include guacamole, hot sauce and lettuce.