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In a large pan, saute the onion in 1 tbsp vegetable oil for a few minutes until it begins to turn translucent.
Add the garlic, stirring so it doesn’t burn. Cook until soft, but not browned.
Stir in the spices, then cook, stirring, for a minute or two.
Season with salt and with pepper to taste, then stir in the passata. Reduce the heat to low and simmer gently, uncovered, for about 25 minutes.
Add the sweet potato and cook for a further 20 minutes or so until the sweet potato is soft, then add the beans and most of the parsley. Cook for another couple of minutes.
Place another pan over a medium heat, add the dried mint and 1 tbsp of vegetable oil and heat the mint for a few minutes (don't let it burn).
Serve the stew in bowls, add dollops of the yogurt and scatter over the remaining parsley. Finally pour over the hot mint oil and serve immediately.