Black Bean Smothered Sweet Potatoes

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This makes for a very filling lunch. I like to make a batch of the topping and freeze it in portions. Then I can pull a portion out the night before, pack a microwave-baked sweet potato, and then assemble it at lunch for something very special. I have to say, the cilantro and lime add crazy-amazing flavor, so try to include them if possible.

Black Bean Smothered Sweet Potatoes

(OP JunqueGirl) modified from EatingWell December 2005

4 medium sweet potatoes

2 t. olive oil

1/2 to 1 medium onion

1-2 garlic cloves

2 15-oz cans black beans, rinsed

1 15-oz can diced tomatoes

1 t. ground cumin

1 t. ground coriander

1/2 t. cinnamon

salt to taste

one lime

4 T. chopped fresh cilantro

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

2. Meanwhile, saute onion and garlic in olive oil on medium heat for 3 to 5 minutes, until onion is translucent and staring to brown. Add beans, tomatoes, cumin, coriander, and cinnamon 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 with a squeeze of fresh lime juice and sprinkle of cilantro.

*readers comments suggested mixing leftover with an egg, flour and breadcrumbs to make veggie burgers. Other comments suggested adding diced jalepeno or crushed red pepper fora little heat.