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)