Roast the sweet potato

• Preheat the oven to 220 °C (425 °F).
• Prick the sweet potato and place it on a baking tray.
• Roast until completely tender.

Rest wrapped in foil

• Wrap the roasted sweet potato in foil and let it rest until cool enough to handle.

Warm the black beans

• Warm the black beans in a pan until heated through.

Load the sweet potato

• Cut the sweet potato in half and keep the other half for later.
• Split the flesh open and add the butter.
• Top with the black beans and the shredded cheese.

Broil the cheese

• Broil until the cheese is melted and bubbling.

Finish and serve

• Spoon over the chili crisp.
• Drizzle with honey and serve.