Cut sweet potatoes in half and place (cut side up) on a baking sheet.
Bake for 1 hour- 1 hour and 15 minutes, or until all parts are soft.
Remove and let cool 5 minutes.
In a medium frying pan, heat olive oil over medium heat.
Sautee onion, mushrooms and frozen peas until cooked through and golden brown.
Scoop potato flesh out of the skins in a medium-large bowl, leaving a small amount.
Add vegetables, rinsed black beans, salt and feta to the bowl and stir to combine.
Scoop vegetable mix back into the skins and bake for 15 minutes, or until golden brown on top.
To make the avocado sauce, combine all ingredients in a medium bowl and mash together with a large fork until soup-like. Use a spoon to drizzle the sauce over the sweet potatoes.
Serve warm.
Notes
*Nurtrition facts are not including the avocado sauce.