Heat a large skillet over medium heat. Add in the garlic, yellow onion, sweet potatoes, paprika, cumin, turmeric, 1/4 cup water and sea salt. Let the mixture cook for 20-25 minutes, stirring just every few minutes so that the potatoes have a chance to develop a slight caramelization. Add more water a little at a time if needed.
As the sweet potato hash cooks, scoop the flesh of one avocado into a bowl and mash it with a fork. Stir in the juice of 1/2 to one lime (or to taste), the diced poblano pepper, and sea salt.
Once the sweet potatoes are tender, turn off the heat and stir in the fresh cilantro.
In a small bowl, mix together the tomatoes, white onion, cilantro.
In a blender, add the coconut cream, chipotle peppers, water, and sea salt. Blend on high for 1-2 minutes or until the mixture is almost completely smooth.
Scoop the sweet potato hash onto plates and top with the pico de gallo, guacamole, and a drizzle of the chipotle cream.