Sweet Potatoes With Warm Black Bean Salad

4 medium sweet potatoes
1 15-oz can black beans, rinsed
2 medium tomatoes, diced
1 Tbs extra-virgin olive oil
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp salt
1/4 cup sour cream
1/4 cup chopped fresh cilantro

1) 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.)

2) 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.)

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 dollop of sour cream and a sprinkle of cilantro.

Review:  Yum.  Sweet potato and black bean is an amazing combination.  I baked the potatoes in the oven and cooked the "salad" on the stovetop.  For Mike's serving, I served it as a topped baked potato.  However, I don't like the skin, so I scraped the inside out for me and topped that.  Yum.