Preheat the oven to 400° Toss sweetpotato pieces with 2 teaspoons of olive oil, the chili powder and salt to taste. Spread sweetpotatoes on a foil-lined baking sheet; roast until fork-tender, 20 to 25 minutes.

Meanwhile, in a medium bowl, combine cream cheese and 2 tablespoons of the Cheddar cheese.

In a skillet over medium-high heat, brown the chorizo until it is fully cooked through; spoon it over the cheese mixture; mix well.

Without wiping the skillet, add the remaining 1 teaspoon of olive oil to the skillet over medium heat. Add the onion, garlic and cumin; cook and stir until fragrant, about 30 seconds. Add the beans; cook until fully warmed through. Add bean mixture to the cheese and chorizo; mix gently until combined.

When the sweetpotatoes are fully cooked, fold them into the mixture. Add lime juice and salt to taste.

Bake on baking sheet until golden brown, about 12 to 14 minutes. Serve warm with lime wedges, cilantro, sour cream, salsa, and/or guacamole.