Southwest Sweet Potatoes

O.k., I had to make up for the last sinfully delicious post. Got this great little recipe off of Shine on Yahoo. Sweet potatoes are a great "superfood" mixed in with olive oil and tomatoes and black beans. Dr. Oz would be a proud man! Try this and tell me what you think. I think it needs more sour cream.



Southwest Sweet Potatoes



2 medium sweet potatoes

1-15 oz. can of black beans, drained

1 medium tomato, diced

2 teaspoons of extra-virgin olive oil

1/2 teaspoon of ground cumin

1/2 teaspoon of ground coriander

1/4 teaspoon of salt

2 tablespoons of sour cream (you could even use vegan or soy sour cream)

2 tablespoons of chopped fresh cilantro (a constant staple at our house)



Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees until tender all the way to the center, about 1 hour) They come out better when you bake them. Trust me on this.

Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; microwave on high until just heated through, 2 to three 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 sprinkle with cilantro