Toast the sourdough slices until golden brown and crisp.

In a small bowl, combine the ripe avocado, cooked sweet potato, rinsed black beans, lime juice, cumin, and chili powder.

Mash the mixture with a fork until mostly smooth but with some texture remaining.

Season the smash with salt to your preference.

Spread a generous layer of the sweet potato and black bean smash evenly over the toasted sourdough slices.

Garnish with chopped fresh cilantro, crumbled cotija cheese (if using), and toasted pepitas.

Serve immediately.