Rating: 5 stars
25 Ratings
  • 5 star values: 19
  • 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.

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.)

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  • 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

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