Black Bean-Smothered Sweet Potatoes

Serving Size: 1 stuffed sweet potato

Yield: 4 servings

Servings: 4

Active Time: 15 minutes

Total Time: 25 minutes

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.


Per serving

253 Calories, Total Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 6 mg, Carbohydrates: 43 g, Fiber: 10 g, Added Sugars: 0 g, Protein: 8 g, Sodium: 596 mg, Potassium: 880 mg, Folate: 65 mcg, Calcium: 82 mg

Carbohydrate Servings: 2 1/2

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