Sweet Potatoes with Warm Black Bean Salad

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
• 1/2 cup shredded sharp cheddar

Directions

1. Prick sweet potatoes with a fork in several places. Place in a baking pan and bake at 425 degrees F until tender all the way to the center, about 1 hour.
2. Meanwhile, in a small saucepan, combine beans, tomatoes, oil, cumin, coriander and salt; heat on medium until just heated through, 2 to 3 minutes.
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, shredded cheese, and a sprinkle of cilantro.