Feature Recipe - Black Bean Smothered Sweet Potatoes

If the title didn't get you, then this picture will! Yum!

Here is what you need:

2 Sweet Potatoes (or more depending on who all is eating)
1 can of black beans (I will use my fresh black beans from the farmer's market)
1 tomato
2 teaspoons EVOO
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1/4 teaspoon salt
2 tablespoons reduced fat sour cream
2 tablespoons fresh cilantro

NOTE: So many recipes I come across call for spices I don't have. This alone used to make me turn away from them. Instead, I improvise. I don't have coriander, so I will likely just add some black pepper. And I will also replace the sour cream with avocado - it is better for you anyway.

To prepare:

1. Microwave potatoes (after pricking with fork) on high until tender (12-15 minutes) OR bake in oven at 425 degrees for approximately 1 hour.
2. While potatoes are baking, combine beans, tomato, oil, cumin, coriander and salt and heat in microwave for 2-3 minutes. (my black beans will be hot when I start mixing so I likely won't microwave)
3. When the potatoes have cooled enough, cut sweet potato lengthwise, press open and spoon in the black bean mixture into the potato. Top with sour cream (or mashed avocado like I will) and sprinkle with cilantro.