Nutrition Facts

Serving Size 1 potato

Servings Per Recipe 4

Amount Per Serving
Calories 295
Total Fat 6g
  Saturated Fat 2g
  Monounsaturated Fat 3g
  Polyunsaturated Fat
Total Carbohydrate 52g
  Dietary Fiber 9g
Protein 8g
Sodium 572mg

Sweet Potatoes with Warm Black Bean Salad by


For 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 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
¾ teaspoon salt
¼ cup reduced-fat sour cream
¼ cup chopped fresh cilantro


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

Yield: 4 servings

Recipe provided by