Sweet Potatoes with Warm Black Bean Salad

Ingredients

4 medium sweet potatoes

1 15-oz. can black beans, rinsed

2 medium tomatoes, diced

1 tbsp. extra-virgin olive oil

1 tsp. ground cumin

1 tsp. ground coriander

3/4 tsp. salt

1/4 c. reduced-fat sour cream

1/4 c. chopped fresh cilantro

Directions

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 425 degrees F until tender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on high until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

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.