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Place 1 cup beans in a small bowl; mash until smooth.
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; add sweet potato and onion; cook, stirring often, until the onion is beginning to soften and lightly golden brown, about 5 minutes. Add garlic, 1 teaspoon cumin and ¼ teaspoon salt; cook, stirring constantly, until fragrant, about 30 seconds. Add the mashed beans, the remaining whole beans, 3 cups broth, 1 cup water and 1 (4-ounce) can chiles; bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium; cook, stirring occasionally, until the sweet potatoes are tender, 15 to 20 minutes. Remove from heat; stir in 4 ounces cream cheese until melted, 1 to 2 minutes. Garnish with cilantro leaves and serve with lime wedges, if desired.
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