Preheat oven to 400 degrees F. Pierce each sweet potato all over with a fork.
Spray baking sheet with cooking spray or line with parchment paper and place sweet potatoes on sheet. Bake for 45-60min until flesh is tender.
Meanwhile, in a medium-sized skillet heat oil over medium heat. Cook the onions and garlic until softened and fragrant (approximately 3-5 minutes). Add the chili powder, cumin and beans and cook for another 1-2 minutes. Add the lime juice, salt and pepper and stir until combined.
Next, to make the avocado creme, place avocado, coconut milk, lime juice, cilantro. garlic and salt in a food processor or magic bullet and blend until smooth.
Once the sweet potatoes are cooked, cut in half lengthwise and use a fork to slightly mash the inside of the potato, leaving the skin intact. Sprinkle with a dash of salt and pepper, if desired.
Top each potato half with black bean mixture and avocado creme. Garnish with additional chili powder, cumin, chopped cilantro, and green onions, if desired. Serve immediately.