Preheat the oven to 400°F (200°C) on the top/bottom heat setting. Peel the sweet potatoes and cut them into ½‑inch cubes. Place them in a bowl and toss with the cornstarch, spice mix, oil, and a pinch of salt. Spread the sweet potatoes on a baking sheet and roast for 25–30 minutes, until slightly crispy on the outside and tender on the inside.

Place the avocado flesh on a plate or in a shallow bowl and mash it with a fork. Season with lime juice and spices to taste. Cover and store in the refrigerator until ready to serve.

Wash the pimientos and let them drain. Place them in a skillet and cook over medium-high heat for about 5 minutes, stirring occasionally, until they start to develop some color. Add the oil, stir well, and cook for another 5 minutes, until the peppers are tender and the skin begins to blister. Toss occasionally while cooking.

Meanwhile, cut the tofu into thin slices about 1/8 inch (3 mm) thick. Lay the slices side by side on a kitchen towel and press another towel on top to squeeze out as much liquid as possible.

Carefully spread the oil in a skillet and place the tofu slices side by side. Cook for about 3–5 minutes, until the bottom is golden brown. Lightly season with salt, flip the slices, and cook for another 2–3 minutes, until the second side is also golden brown and crispy.

Serve the sweet potatoes with the tofu slices, pimientos, and avocado cream.