Recipe Detail

Sweet Potatoes with Warm Black Bean Salad

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Number of Servings:


  1. 4 - Medium Sweet Potatoes
  2. 1 cans - 15oz Black Beans rinsed
  3. 2 - medium tomatoes diced
  4. 1 tablespoons - extra-virgin olive oil
  5. 1 teaspoons - ground cumin
  6. 1 teaspoons - ground coriander
  7. 3/4 teaspoons - salt
  8. 1/4 cups - reduced-fat sour cream
  9. 1/4 - fresh cilantro chopped


1. 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)
2. 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 head in a small saucepan over medium heat.)
3. 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 sprinkle of cilantro.


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