Preheat the oven to 425F.

Scrub the sweet potatoes and cut them in half lengthwise.

On a parchment lined baking sheet, add the sweet potato halves and drizzle with olive oil and sprinkle with salt and freshly ground black pepper, about 1/2 tsp per sweet potato half.

Once the oven is at 425F, roast the sweet potatoes for 30-40 minutes, depending on the size of your sweet potatoes, turning them half way through - at the 15 or 20 minute mark.

The sweet potatoes should be very fork tender and browned around the edges.

While the sweet potatoes are roasting, grab a medium or large sized skillet and add 1 tbsp of olive oil.

Finley chop the red onion and sauté with some salt and pepper in the skillet on medium heat.

Next, drain and rinse 1 can of black beans and add to the skillet along with the cumin, cinnamon, smoked paprika, and lime juice.

Stir and cook for a couple of minutes. Lastly, add the chopped cilantro and cook for another minute on medium-low heat.

Give it a taste and adjust the seasoning, if necessary.

Add all of the ingredients into a blender or food processor.

If the sauce is a bit too thick for your liking add another tbsp of water to thin it out.

You can also use parsley if you do not like cilantro.

Cut into each sweet potato half lengthwise, being sure not to cut all the way through and with a spoon, push the inside of the sweet potato to create a well.

Add some of the black bean stuffing into each sweet potato half then top with the toppings and cilantro yogurt.