Oh so tasty stuffed baked sweet potatoes

I've made this before and I will make it again. This time instead of baking the sweet potatoes, I did follow the instructions to microwave this recipe from EatingWell.com for Sweet Potatoes with Warm Black Bean Salad because it was far too hot to turn on an oven. And it was so very simple I will likely do it again unless I'm already baking something else.

This time I did add some salsa to the black beans for additional flavour, and used cheddar cheese instead of sour cream to top it off — a lot of cheddar cheese :-)

This is kind of like eating a chili-stuffed potato. I'm crazy for sweet potatoes — so so much better! I'd highly recommend this for a hearty vegetarian dinner winter or summer. Yum!

Kathy

Sweet Potatoes with Warm Black Bean Salad

http://www.eatingwell.com/recipes/sweet_potatoes_with_warm_black_bean_salad.html
From EatingWell:  December 2005/January 2006, EatingWell Serves TwoFor a satisfying last-minute supper, it's hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomatoes adds protein. Be sure to eat the skin, which is full of fiber, as well.
4 servings | Active Time: 15 minutes | Total Time: 25 minutes

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
• 1/4 cup chopped fresh cilantro

Preparation

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, heat 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 a sprinkle of cilantro.

Nutrition

Per serving : 295 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 6 mg Cholesterol; 52 g Carbohydrates; 8 g Protein; 9 g Fiber; 572 mg Sodium; 541 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable 1/2 fat