Procedure:

Preheat oven to 375 F. Lay out sweet potato on a parchment lined baking sheet and toss with 2 tablespoons evoo and fine grain sea salt to taste. Place in the oven for 25 minutes, flipping half way through. Set aside. On a separate parchment lined baking sheet, toss the shallots with 2 tablespoons of evoo and fine grain sea salt to taste. Roast for 20 minutes or until caramelized. Set aside. In a large mixing bowl, add the black beans, roasted shallots and roasted sweet potato. Using a potato masher, mash the ingredients until they come together. Using a tablespoon measure, place a heaping tablespoon on a parchment lined baking sheet and flatten with your thumb until resembles a slider. Makes around 20 sliders. Bake in the oven for about 12 minutes. Flip half way through.