veggie-packed sweet potato boats

0 Heat the oven to 425°F. Slice the potatoes in half lengthwise.
1 In a small bowl, whisk together 1 tablespoon oil, chili powder, cumin, 1/2 teaspoon salt, and several grinds black pepper. Brush the mixture all over the sweet potatoes. Place the potatoes cut side down on a baking sheet and roast until very tender, 25 to 30 minutes.
2 Meanwhile, make the slaw: in a large bowl, combine the cabbage, bell peppers, black beans, scallions, cilantro, lime zest and juice, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt, and several grinds black pepper. Toss to coat. Taste and add more lime juice and salt, if needed.
3 When the sweet potatoes are ready, flip them over, smash the flesh with a fork, and top with the cheese. Return to the oven and bake until melted, about 5 minutes. Top each potato generously with the slaw, diced avocado, pepitas, and hot sauce, if using. Serve with lime wedges.