This recipe came from EatingWell.com. The sweetness of the potato really compliments the warm black bean salad. This is sure to leave you full but still healthy. Make sure when you buy the sweet potatoes you are really buying sweet potatoes. Sweet potatoes and yams are often mixed up and even your local grocery store produce person might not know the difference. I like to eat this with some guacamole and chips as a side. You can also add your favorite hot sauce to the black bean salad to kick it up a notch.
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
Directions
Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to the center, 12-15 minutes. (Alternatively, place in a baking dish an bake at 425 degrees F until tender all the way to the center, about 1 hour.)
Meanwhile, in a small saucepan over medium heat, combine beans, tomatoes, oil, cumin, coriander and salt. Heat until warm, around 5 minutes.
When just cool enough to handle, slash each sweet potato lengthwise, pres 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 serve.