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Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Rub with teaspoon of oil. Place on a baking sheet and roast for about 1 hour, flipping halfway, until tender.
Meanwhile, make the peanut sauce. Place all peanut sauce ingredients together in the food processor and blend until combined. Set aside until ready to use.
Next, make the tempeh. Heat oil in a medium skillet on medium-high heat. Add onion and garlic and saute until tender, about 4 minutes.
Add tempeh and cook until lightly browned, about 3-4 minutes. Add soy sauce, cook another minute and turn off heat.
When sweet potatoes are cool enough to handle, cut a slit in each one. Fill with a few slices of avocado, the tempeh mixture, and a drizzle of peanut sauce.
Garnish with cilantro, green onions, peanuts, sesame seeds and sriracha.