Rating: 4.43 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

For a quick and satisfying last-minute supper, it's hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomato adds protein, making it a nutritionally complete entree. Be sure to eat the potato skin; it's full of fiber.

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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 425F until tender all the way to the center, about 1 hour.)

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  • Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; 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

308 calories; protein 11.1g; carbohydrates 51.5g; dietary fiber 12.9g; sugars 14g; fat 7.1g; saturated fat 1.9g; cholesterol 5.8mg; vitamin a iu 6638.4IU; vitamin c 30.4mg; folate 92.6mcg; calcium 99.3mg; iron 3.6mg; magnesium 8.5mg; potassium 1020mg; sodium 499.5mg; thiamin 0.2mg.
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