Preheat oven to 400 degrees F.
Wash and scrub the sweet potatoes, and cut them in half lengthwise.
Use 1 tbsp of avocado oil to coat the potato halves and place them on a baking sheet.
Bake for 40-45 minutes until tender.
While the sweet potatoes are baking, heat 1 tbsp of avocado oil in a skillet over medium high heat.
Add onion and garlic and sauté for 5 minutes until soft and fragrant.
Add chorizo, and cook stirring for 10 minutes while breaking it up. Remove from heat when the chorizo is cooked through.
Add all ingredients for the avocado lime sauce in a blender and blend until smooth and creamy. Add more water if you prefer a thinner consistency, and set aside.
Remove the sweet potatoes from the oven and scoop out the flesh from the skin into a large bowl (I like to use a grapefruit spoon).
Mash the sweet potato flesh with a fork.
Add the chorizo mixture, and stir together.
Evenly divide the mixture into the sweet potato skins, and make a well in the center.
Carefully crack an egg into each well and season with salt and pepper.
Place back in the oven and bake for 15 minutes.
Serve drizzled with avocado lime sauce.