Wash and dry all produce. Place bacon in a large pan over medium-high heat. Cook until crisp, 3-5 minutes per side. Transfer to a paper-towel-lined plate. Pour out and reserve rendered bacon grease in pan.

While bacon cooks, peel sweet potatoes, then cut into 1/2-inch cubes. Place in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 10 minutes. Drain.

Halve and peel onion, then cut into 1/2-inch pieces. Core tomato and cut into 1/3-inch pieces. Core and seed poblano, then cut into 1/3-inch squares. Drain and rinse beans. Add onion, poblano, Southwest spice, and a drizzle of bacon grease to pan used for bacon over medium-high heat. Cook, tossing, until softened, about 5 minutes.

Add drained sweet potatoes to pan along with a large drizzle of reserved bacon grease (or oil) and toss to combine. Season with salt and pepper. Cook, tossing occasionally, until sweet potatoes are lightly crisped, 4-5 minutes. Add beans to pan and toss to combine. Season with salt and pepper. Reduce heat to low and keep warm until ready to serve.

Cut lime into wedges. Roughly chop cilantro. Halve, pit, and peel avocado, then roughly chop and place in a medium bowl along with a pinch of salt and pepper and a squeeze of lime. Mash with a fork until smooth. Stir in sour cream and half the cilantro. Season with more salt, pepper, and lime juice (to taste).

Divide sweet potato mixture between plates, then crumble bacon over. Dollop with crema and sprinkle with tomato and remaining cilantro. Serve with any remaining lime wedges on the side for squeezing over.