Sweet Potatoes with Warm Black Bean Salad

1. Prick sweet potatoes with a fork in several places.
2. 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.)
3. 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.)
4. 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.

Tips

Per Serving: 253 calories; 6 g fat (2 g saturated fat, 3 g mono unsaturated fat); 6 mg cholesterol; 43 g carbohydrates; 8 g protein; 10 g fiber; 596 mg sodium; 880 mg potassium

Nutrition Bonus: Vitamin A (450% daily value), Vitamin C (45% dv), Fiber (38% dv), Folate (25% dv), Iron (15% dv), Potassium (15% dv).

Exchanges: 3 starch, 1 vegetable 1/2 fat

Contributed by: EatingWell.com