Preheat oven at 375 degrees F. Pierce and bake sweet potatoes on a lined baking sheet for 60 minutes, or until fork tender. Cut sweet potatoes in half and let cool for 5-10 minutes.
Once cool, scoop the sweet potato out of the peel, leaving a thin layer inside with the skin. Drizzle olive oil on skins and bake for about 5 minutes until crispy.
Mash the sweet potato with black beans, cumin, chili powder, scallions, some of the chorizo (save the rest for garnish), salt and pepper until well combined.
Remove skins from oven and fill each one with the sweet potato mixture then top with shredded gouda cheese. Bake again for 5 minutes, or until cheese is melted. Top with sour cream, chorizo and scallions. Serve immediately.