The first time I serve this Mexican sweet potato side dish to my family at Thanksgiving, everyone gave me a really strange look. But after trying them I heard nothing but rave reviews!

You might be used to the classic sweet potato side dish holiday meals – the kind with the little marshmallows melted over the top and are golden brown. But I think marshmallows are better safe for dessert.

When you load them up with some tasty Mexican toppings you’ll be surprised how delicious they really are. You can even make this side dish in the microwave! You’ll save on time in the kitchen and space in the oven. How could you complain about that?

 

Ingredients:

1 15-ounce can black beans, rinsed

1 medium tomato, diced

2 teaspoons extra-virgin olive oil

½ teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon salt

2 tablespoons reduced-fat sour cream

2 tablespoons chopped fresh cilantro

 

Instructions:

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.)

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.

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Quick Tip: You can add butter to the sweet potatoes to make them more tender.

Recipe and image courtesy of:Eating Well