Place the sweet potatoes, red pepper, green onions, half the minced garlic and 2 tablespoons oil in a bowl. Stir to coat the vegetables evenly with the oil.
Bake the vegetable mixture on a parchment-covered jelly roll pan or cookie sheet for about 20 minutes (or until tender when pierced with a fork), stirring after 10 minutes.
Remove the vegetables from the oven and set aside.
Reduce oven temperature to 350F degrees.
Over medium heat in a saucepan, heat the remaining oil until hot.
Add the ginger and garlic and cook for about 30 seconds.
Add the cloves, marjoram, paprika or cayenne pepper, and cardamom. Stir.
Add the coconut milk, salt and pineapple. Stir and continue cooking for about 3 minutes.
Place the rice in the bottom of a 5" x 7" casserole dish.
Spread the black beans over the rice.
Spread the cooked sweet potato mixture over the beans.
Pour the coconut milk mixture over the sweet potato mixture.
Bake at 350F degrees for about 30 minutes until hot and bubbly.