We love sweet potatoes and wanted to try something a little different. This recipe is so easy and so delicious! Who would've thought - sweet potatoes & beans - what a weird combo. But it sure was yummy. We actually halved the recipe and only cooked 2 potatoes (bad decision!) The sweet potato combined with Mexican-style ingredients created a new twist on a traditionally southern starch. Of course, it also was a bit healthier than using the usual brown sugar and butter to top.
- 4 medium sweet potatoes
- 1 15-ounce can black beans, rinsed
- 2 medium tomatoes, diced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/4 cup reduced-fat sour cream
- 1/4 cup chopped fresh cilantro
- Preheat oven to 425 F
- Prick sweet potatoes with a fork in several places. Place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour. (Alternatively, Microwave on High until tender all the way to the center, 12 to 15 minutes.)
- Meanwhile, in a small saucepan, combine beans, tomatoes, oil, cumin, coriander and salt. Heat over medium heat until hot.
- 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.