Bake sweet potatoes in a 400-degree F (204 C) oven directly on the baking rack for 40-45 minutes or until tender to the touch.
In the meantime, make avocado crema by mixing 1/2 a ripe avocado, 1/4 cup light sour cream and a bit of lime juice until creamy and smooth (amounts as original recipe is written // adjust if altering batch size). Refrigerate until potato boats are ready to serve.
Remove from oven to cool to the touch, but leave oven on.
Carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave ~ 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.