Preheat oven to 200°C and line a large baking tray with paper.
Without peeling, slice the sweet potatoes into thick slices lengthways. Place onto the tray. Drizzle with EVOO and sprinkle with salt.
Bake until tender, around 10-15 minutes.
Remove from oven and place straight onto a serving plate.
Top with plenty of fresh Guacamole, tomatoes, beans, sour cream and aioli.
Garnish with coriander/cilantro and sliced red chillies.
Serve as a side or as a vegetarian main.