Preheat the oven to 400°F. Poke several holes in each of the 4 medium-sized sweet potatoes with a fork, wrap each potato in foil, place them on a baking sheet, and roast until very soft when pierced with a fork, about 60–80 minutes depending on size.

While the sweet potatoes roast, make the guacamole: halve and pit the 3 large ripe avocados and place the flesh in a bowl. Add the 3 large minced garlic cloves, 1/4 cup fresh lime juice, the seeded and chopped small jalapeno, and 1/4 teaspoon sea salt. Mash and mix to your desired consistency, cover, and refrigerate until ready to use.

Make the pistachio dukkah: in a small bowl stir together 1/2 cup chopped shelled pistachios, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon sesame seeds, and the pinch of sea salt. Set aside.

Prepare the black beans: open and drain the 2 (14-ounce) cans of black beans. If you prefer them warm, place the drained beans in a small saucepan over medium heat and heat, stirring occasionally, until warmed through; otherwise keep them at room temperature.

When the sweet potatoes are done, let them cool until they are safe to handle. Unwrap each potato, cut a long slit down the center, and use a fork to fluff the flesh and make a small well for the fillings.

Stuff each potato with a portion of the black beans, then top with a generous spoonful of guacamole. Sprinkle the pistachio dukkah over each loaded potato and finish with the chopped green onion (from the 1 bunch) and the 1/2 cup chopped fresh cilantro. Serve immediately.