I’ve indulged sweet potatoes for about ten years now. I mean to say, in addition to eating them every Thanksgiving supper. I used to simply order them as fries and just nipple while enjoying a cocktail with friends. And then I grew up and began to experiment with different recipes. So with that bit of nonessential  intro – I give you the following recipe I think is a meal in itself:

INGREDIENTS 

2 large sweet potatoes

2 tablespoons of sunflower oil (or any neutral high-heat oil)
1 red onion, diced
2 cloves of garlic, minced
1 can of black beans, drained
1 cup of (your favorite) bbq sauce (store bought, or homemade)

6oz of plain greek yogurt (coconut yogurt to make this dairy-free)
2 tablespoons of minced shallots
¼ teaspoon of salt
1 tablespoon of lemon juice
½ cup of cilantro leaves (plus more for garnish)