Pierce hole in sweet potatoes with a fork in 3-4 places, and then wrap potatoes in aluminium foil. Place sweet potatoes in the oven and allow to cook for 1 hour or until tender. Test for softness with a fork if needed.
In a pan on medium heat, heat olive oil. Add chopped spring onion, red pepper and garlic in the olive oil.
Once the onion is translucent, add chillies, cumin, paprika and coriander to pan. Allow spices heat for about 30 seconds to 1 minute, or until fragrant.
Strain and rinse black beans. Once well dried, add to vegetable mixture and allow to cook 2-5 minute. It doesn’t take long to heat.
Cut and pit avocados, and add flesh to bowl.
Finely chop cilantro and add to bowl with avocado flesh. Mash and mix together with a fork, season with sea salt and pepper to taste.
Remove sweet potatoes from the oven; remove foil and slice down the middle. Divide black bean mixture and top sweet potatoes.
Top each stuffed sweet potato with avocado mixture and serve.