Black Bean-Smothered Sweet Potatoes

Black Bean-Smothered Sweet Potatoes

(modified from EatingWell, December 2005/January 2006)

4 servings

• 4 medium sweet potatoes
• 2 teaspoons extra-virgin olive oil
• ½ to 1 medium onion
• 1-2 cloves garlic
• 2 15-ounce can black beans, rinsed
• 1 can diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon
• salt to taste (smoked salt is especially good)
• one lime
• 4 tablespoons chopped fresh cilantro

1.    Prick sweet potatoes with a fork in several places.  Place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.

2.    Meanwhile, sauté onion and garlic in olive oil on medium for 3 to 5 minutes, until onion is translucent and starting to brown.  Add beans, tomato, cumin, coriander, cinnamon and and simmer for five minutes. Add salt to taste.

3.    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 a squeeze of fresh lime juice and a sprinkle of cilantro.