Recipe of the Week – Stuffed Sweet Potato
Stuffed Sweet Potato
Prep Time 10
Cook Time 10
2 small sweet potatoes
¾ black beans, canned, drained and rinsed
1 medium tomato, diced
1 tsp extra virgin olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ cup fat-free sour cream or plain yogurt
2 tbsp fresh cilantro, chopped (optional)
1 tbsp fresh lime juice (optimal)
- Prick sweet potatoes with a fork in several places and cook the potatoes in a microwave on high for 2-5 minutes. Alternatively, you can bake at 425°F for about 1 hour, or until tender all the way through.
- Combine beans, tomato, oil, cumin and coriander in a medium microwave safe bowl. Microwave on high until heated through, about 2-3 minutes. You can also heat these in a saucepan over medium heat until warmed throughout.
- When cool enough to touch, cut each potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with half of sour cream, cilantro, and lime juice.