Sweet Potatoes with Warm Black Bean Salad

I was looking for some budget friendly, healthy dinners when I came across this recipe that I found here.  My first thought was that this would make for a grain-free dinner which I'm all about since we generally have grains for breakfast but beyond it being good for that I didn't really expect it to taste that good.  Boy was I wrong!  I absolutely loved these and so did my baby!  Ryan said they turned out much better than he expected as well.  So I think it's safe to say this was a winning dish at our house.  I can't wait to make them again!  Enjoy!

Image from http://family.go.com/food/recipe-ew-504760-sweet-potatoes-with-warm-black-bean-salad-t/

Sweet Potatoes with Warm Black Bean Salad

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 sour cream (optional)
1/4 cup chopped fresh cilantro

Directions

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.)

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.