Heat the oven at 190C. Wash sweet potatoes and make holes few centimeters deep. Place whole potatoes in the oven with the skin for 60 minutes.
In the meanwhile brown the garlic clove in a pan with olive oil and add beans, miso paste, apple vinegar and cut-up cherry tomatoes. Cook for 10 minutes.
For the yogurt sauce, whisk all ingredients, add salt and pepper to taste.
For the guacamole, smash the avocado and add lime juice, salt, pepper and cilli.
Once potatoes are baked, open the skin without remove it and using a knife make a central cut to make space for the dip. Fill it with beans, yogurt sauce and guacamole. Finish with fresh mint and coriander.