I found this recipe in the January '08 issue of Parents magazine. For some reason, it's not posted on their website, so I'll have to type it out for you. :)
2 tsp oil
1 onion, chopped
1 1/2 tsp cinnamon
2 (19oz) cans of black beans, with liquid
1(32oz) pkg of chicken stock
1 large sweet potato, chopped
Heat oil in a pot over medium heat. Add onion and cinnamon. Cook for 6 minutes. Stir in beans, chicken broth, and sweet potato. Bring mixture to a boil. Reduce heat, and simmer for 10 minutes. Remove from heat and let cook for 5 minutes. Use a hand blender to purée to put in blender in batches until smooth. Reheat on low until warm before serving.
The magazine suggesting topping it with sour cream or plain yogurt. I was majorly ticked off when I opened a new thing of sour cream to find it half frozen. Instead, I just grated some cheddar cheese on top. It was delish! But you know what was even better? When I had some leftovers for lunch the next day, topped with white cheddar with jalapenos.