Sweet Potatoes with Black Bean-Tomato Filling

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.

Ingredients

• 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

Directions

1. Preheat oven to 425 F
   
2. 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.)
3. Meanwhile, in a small saucepan, combine beans, tomatoes, oil, cumin, coriander and salt. Heat over medium heat until hot.
4. 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.
5. Top each with a dollop of sour cream and a sprinkle of cilantro.