Simply Stuffed Sweet Potatoes

Source: Eating Well

Food Fact

Sweet potatoes are affordable, versatile and delicious. They’re raised primarily in southern regions because they require warm temperatures to grow, but some Ohio gardeners have mastered the crop in their personal plots. The vibrant root veggies are high in fiber, essential vitamins and beta-carotene, which our body converts to vitamin A and uses for eye and bone health. Just one sweet potato will provide your daily dose of vitamin A.

Total Time: 20 minutes


  • 2 medium sweet potatoes
  • One 15-ounce can black beans, rinsed
  • 1 medium tomato, diced
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons fresh cilantro, chopped


  1. Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to the center, about 12 to 15 minutes.

  2. Combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl and microwave on high until just heated through, 2 to 3 minutes.

  3. When just cool enough to handle, slice 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.

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