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Preheat oven to 400 degrees F. Poke holes in each of the sweet potatoes and wrap in aluminum foil. Bake for 45 minutes or until softened. Remove from foil and set aside.
Heat a pan over medium heat. Remove the chorizo from the casing and cook until juices run clear.
In a bowl add the cooked chorizo, the refried black beans and seasonings, mixing well. Stuff each of the potatoes with the chorizo mixture and top with shredded pepper jack cheese. Return to the oven for 5 minutes or until cheese has melted.
Garnish with cherry tomatoes, red and green onions and a dollop of Greek yogurt or sour cream. Finish with fresh cilantro if desired.