Sweet Potatoes with Warm Black Bean Salad

This was last week's after-yoga supper, something tasty and easily prepared. I steamed some broccoli to have alongside it, and it would be hard to come up with something healthier. I used a can of diced tomatoes, but in the summer of course it's much better with fresh. This one comes from Eating Well, via the Cooking Light bulletin boards.

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
3/4 teaspoon salt
1/4 cup reduced -fat sour cream
1/4 cup chopped fresh cilantro

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

Meanwhile, in a medium microwavable bowl, combine beans, tomatoes, oil, cumin, coriander, and salt; microwave at 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.

295 cal, 6g fat, 6mg chol, 52g carb, 8g pro, 9g fiber, 572mg sod.