Preheat the oven to 400°F.
Add the yams to a baking sheet, toss with 1 tablespoon olive oil, salt and pepper and roast until browned in spots and fork-tender, about 20 minutes.
Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the onion, garlic, and pepper and cook until tender, about 5 minutes.
Stir in the cumin, paprika, chipotle purée and tomatoes and bring to a simmer.
Stir in black beans, salt, pepper and water, return to a simmer and cook, uncovered, for 10 minutes. Stir in the roasted yams.
For the slaw, combine the mustard, vinegar, sugar, salt, pepper and mayonnaise in a large bowl. Fold in the carrots, jalapeño, green onions and collard greens.
Place the butter ingredients in a food processor and blend until combined.
To serve, divide the stew between bowls. Serve with collard green slaw and cornbread and honey butter on the side.