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Preheat oven to 400℉.
Scrub the sweet potatoes clean, then poke a few holes in each with a fork.
Rub the skins with oil or melted butter and season generously with kosher salt.
Place on a foil- or parchment-lined sheet pan and bake for 45–60 minutes, until tender when gently squeezed.
Allow to rest 10-minutes before slicing in half.
Meanwhile, heat a large skillet to medium high heat and brown ground beef.
Remove any excess grease, then stir in onions.
Cook for 3-4 minutes until onions have softened.
Next add seasonings, salsa, water, and black beans.
Cook for 5-minutes to heat the ingredients through.
Add salt and pepper if needed and set mixture aside.
Prepare your toppings at this time.
Assemble sweet potatoes by slicing each potato in half lengthwise.
Use a fork to fluff the inside flesh being careful not to tear the skin.
Scoop some of the meat filling on each half, followed by your toppings—cheese, tomatoes, green onions, sour cream, and avocado.
Enjoy immediately.