Adjust the cooking rack in your toaster oven to the bottom placement and preheat to 400°F on the “BAKE” setting.
Slice sweet potatoes in half lengthwise and place on a baking sheet. Drizzle with oil and use your hands to rub oil onto the potatoes and pan.
Bake sweet potatoes (with interiors facing the pan) until they are fork tender, about 25 to 30 minutes.
Make the Filling:
Remove tops and seeds from mini bell peppers, chop into 1/2-inch pieces.
Heat olive oil in a skillet over medium heat, add onion and bell pepper. Crumble tempeh into the pan. Cook, stirring occasionally until the vegetables have softened and the tempeh is browned in spots about 8 to 9 minutes.
Remove skillet from heat, add BBQ sauce. Stir well, taste, and adjust seasoning as desired.
Mash the flesh of the sweet potatoes with a fork, season with salt and pepper. Top with tempeh mixture, red cabbage, guacamole, and cilantro. Serve warm and enjoy!
Convection Adjustments: Bake sweet potatoes at 400°F but begin checking for doneness after 20 minutes, adding more time as needed.