Rating: 5 stars
26 Ratings
  • 5 star values: 20
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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.)

  • 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.)

  • 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.

Nutrition Facts

1 stuffed sweet potato
253 calories; protein 8.6g; carbohydrates 43.5g; dietary fiber 9.9g; sugars 12.5g; fat 5.8g; saturated fat 1.7g; cholesterol 5.8mg; vitamin a iu 22546.9IU; vitamin c 33.5mg; folate 71.7mcg; calcium 104.5mg; iron 2.8mg; magnesium 39.3mg; potassium 981.4mg; sodium 574.5mg; thiamin 0.3mg.

3 starch, 1 vegetable 1/2 fat