Place the potatoes in a large pot and cover with water. Bring to a boil, reduce to a simmer and cook until just tender, about 15-20 minutes.
Drain potatoes and let cool. The skins should slip off but if not, gently slice them off.
Cut into 1″ thick slices and brush with 1 tsp. olive oil.
Place on the grill and cool for 2-3 minutes per side. Remove and cut into large dice. Set aside.
Make the dressing:
Brush the onion slices and jalapenos with 1/2 tsp. olive oil.
Place on the grill and cook for 5 minutes until skin is blistered. Remove from grill, let cool slightly, and rub off jalapeno skins and seeds. Finely dice the jalapeno and red onion in a separate bowl. Add in the rest of the ingredients: lime juice, chili flakes, cumin, oregano, maple syrup. Drizzle in the olive oil and season with salt and pepper.
Add the red pepper, black beans, and cilantro in the sweet potato bowl. Gently toss with dressing. Cover and let stand for at least 30 minutes. Serve!