Set your smoker to its high setting and close the lid. Let preheat for 10 minutes. Place the sweet potatoes in the smoker and smoke them on high for 45 minutes. Once the 45 minutes has passed, flip the sweet potatoes and set your smoker to it's lowest possible temperature and close the lid. Let the sweet potatoes smoke for 30 minutes more.

While the sweet potatoes are smoking ,prepare the butter and the black beans. Place the butter in a stand mixer fitted with a paddle attachment. Add 1/4 cup of the honey, half of the salt and the scotch bonnet pepper to the mixer. Mix until the ingredients are evenly distributed. Transfer the butter to a ramekin and smooth out the surface. Cover the butter and transfer to the fridge to chill for at least 30 minutes.

When there is only 25 minutes left on the sweet potatoes' cook time, make the black beans. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion and sauté until just translucent, about 3-5 minutes. Add the garlic and sauté until fragrant, about 2 minutes. Stir in the beans, jalapeños, beer, oregano, cumin and the remaining salt. Give the mixture a brief stir and bring to a boil, then reduce to a simmer. Let simmer for 15 minutes or until the moisture is mostly absorbed.

When the sweet potatoes are very tender, take them off of the smoker and transfer them to a plate. Make an incision on top of each of the sweet potatoes to form a pocket. Spoon the black beans into each sweet potato and top with a generous pat of the honey bonnet butter. Sprinkle the potatoes with queso fresco and fresh cilantro.

Serve the sweet potatoes immediately with a cold beer and sunny skies.