Preheat the oven to 400 degrees F. On a lined baking sheet, add chopped sweet potatoes and drizzle about 1-2 tablespoons of olive oil, sprinkle with sea salt, freshly ground black pepper, ground cumin, and a pinch of ground cinnamon all to taste. Bake for 35-40 minutes or until tender. Set aside.
In the meantime, make the black bean pecan cream in a food processor combine coconut milk, pecans, and black beans to create a paste. Add fresh lime juice, ground cumin, garlic, jalapeno, ground sumac, sea salt and black pepper. Adjust seasonings to taste.
To make the lime cream, in a small bowl pour the coconut milk and squeeze fresh lime juice and a inch of salt, stir to combine.
To serve: gently warm corn tortillas in the oven (hot from roasting the sweet potatoes or on a skillet), dollop about 2-4 tablespoons of the black bean cream onto 1 corn tortilla, place roasted sweet potatoes on top, drizzle lime coconut cream and add garnishes as an option.