Once the sweet potatoes are cooked, leave to rest for 5 - 10 minutes until cool enough to handle. Slice down the middle of each and load up with the black bean filling mixture.
Spoon over the creamy Cashew Butter sauce, then finish with a dollop of smashed avocado, coriander and fresh chilli.
Serve immediately with an extra wedge of lime.
This delicious recipe is best served warm and the individual elements will last a few days in the fridge. This recipe will make enough filling and creamy Cashew Butter sauce for 4 medium sized sweet potatoes.