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Boil the sweet potatoes in salted water until tender, then drain and steam dry.
Mash the sweet potatoes with the butter, milk, salt and pepper until smooth and creamy, then spoon into oven-safe bowls.
Heat a non-stick pan over medium heat and brown the mince, breaking it up well.
Add the onion and cook for a few minutes until softened.
Stir in the garlic, spices and chipotle paste and cook briefly until fragrant.
Add the tomato purée and cook it out for a minute.
Pour in the chopped tomatoes, hot water and crumbled stock cube, then stir in the black beans.
Simmer for 10-12 minutes until thick and rich.
Spoon the chilli over the mash and scatter with cheese.
Grill for 2-3 minutes until bubbling.
Finish with yoghurt and coriander.