I was inspired by this recipe for black bean sweet potato burritos I saw on VegRecipes.org Courtesy of Sarah Kramer, author of How it All Vegan!, The Garden of Vegan, and La Dolce Vegan.
 I found I was not fond of it as burritos as it was too mushy feeling in my mouth for my tastes, even when baked in the oven. But as a dip served with baked Tostitos Scoops-WOW!!! Serve this for a different, delicious, low-fat, yummy filling dip and enjoy!! Super easy and yummy- a winning combination. Enjoy!
Renee 
Black Bean Sweet Potato Dip
2 medium sweet potatoes, diced
1 tablespoons olive oil
1 15.5 oz. can black beans, drained and rinsed
1 cup vegetable or chicken flavored stock ½ cup water
2 garlic cloves, minced
1.5 TBSP chili powder
2 TSP ground mustard
1 TSP ground cumin
1/2 TSP sea salt
1 cup salsa
1 cup shredded cheese or grated vegan "cheese" Baked Tostitos Scoops or other baked tortilla chips
1. In a large pot of salted water, boil the sweet potatoes.
2. While the sweet potatoes are cooking, in a medium saucepan on medium heat, add the black beans, stock, water, garlic, chili powder, mustard, cumin and sea salt.
3. Simmer, uncovered, over medium-high heat for 15 minutes. 4. Drain the water from the sweet potatoes; return the sweet potatoes to the pot. Set aside.
5. Once the bean mixture is done, drain and add to the sweet potatoes. Mash with a potato masher.
6. When ready to serve: add equal amounts of the sweet potatoes/black beans, salsa and cheese to a glass bowl.
7. Microwave 1 minute or warm in the oven for 5 minutes. Serve immediately with baked Tostitos Scoops chips or some other baked tortilla chips. Too good and filling for words!