Black Bean-Smothered Sweet Potatoes Friday, July 17, 2012
2 medium sweet potatoes
1 15 oz can black beans, drained and rinsed
1 medium tomato, diced
2 tsp extra-virgin olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp salt
2 TBSP reduced-fat sour cream
2 TBSP chopped fresh cilantro
Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.
Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.