Sweet Potato Recipe

Ingredients 2 medium sweet potatoes 1 15-ounce can black beans, rinsed 1 medium tomato, diced 2 teaspoons extra-virgin olive oil 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon salt 2 tablespoons reduced-fat sour cream 2 tablespoons chopped fresh cilantro Preparation 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 425ºF until tender all the way to the center, about 1 hour.) Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; 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. Nutrition Per serving: 351 calories; 7 g fat (2 g sat, 4 g mono); 6 mg cholesterol; 61 g carbohydrates; 0 g added sugars; 11 g protein; 12 g fiber; 468 mg sodium; 541 mg potassium. Nutrition Bonus: Vitamin A (450% daily value), Vitamin C (45% dv), Iron (15% dv).