Preheat the oven to 400° F. Roast the sweet potatoes until very soft (about 60 minutes).

When cool enough to handle, peel off skins and discard. Mash the potatoes with a fork.

Meanwhile, dice the onions. Sauté in olive oil. When softened, add the white wine and cook until it’s completely evaporated. Add the cumin seeds and powder, salt, amchur powder (or lemon juice) and sauté a minute or two more.

Remove to a large bowl. Add the black beans and the sweet potato. Let cool to room temperature.

Add the goat cheese. Fold gently. Season to taste with salt and cayenne. If you want to make this a day ahead, it stores well.