Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss the cubed sweet potato with 1 Tbsp olive oil, smoked paprika, cumin, ½ tsp salt, and ¼ tsp black pepper.

Spread the sweet potato cubes in a single layer on the prepared baking sheet.

Roast for 20-25 minutes, or until tender and slightly caramelized, flipping once halfway through. Set aside.

While the sweet potato roasts, heat the additional 1 Tbsp olive oil in a medium saucepan or Dutch oven over medium heat.

Add the diced onion and cook until softened, about 5 minutes.

Stir in the minced garlic and ginger and curry powder and cook for 1 minute more until fragrant.

Add the rinsed and drained black beans and vegetable broth (or water) to the saucepan.

Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes to allow the flavors to meld.

Gently stir in the roasted sweet potato cubes and diced mango into the black bean mixture.

Cook for another 5 minutes, stirring occasionally, until the mango is heated through but still holds its shape.

Stir the lime juice into the stew.

Season with additional salt and black pepper to taste.

Stir in the chopped fresh cilantro just before serving.