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Baked sweet potatoes topped with a warm black bean salad including tomatoes, garlic, spices, herbs, and lime –  finished with a dollop of sour cream.

These tasty little sweet potatoes could be a meal in themselves, and often are! I originally intended these as a side dish, and while that might also work for you – one of these – in and of itself – is plenty as a main meal.

See this black bean salad?? The taste is addictive! SO good – even the kids actually eat them. I use fire roasted tomatoes on purpose – the flavor is kicked up by the smokiness of those, and they’re just so convenient to have in the pantry. If you can’t find them, regular canned tomatoes are fine, I promise!!

Canned Tomatoes?!

Far from sacrificing taste & quality for convenience, I actually prefer the canned tomatoes vs using fresh in this recipe.

A simple meal that pleases… everyone? Say it ain’t so! Gluten-free, Vegetarian, and even VEGAN (if you leave off the sour cream) – everyone is happy, right?

How to cook sweet potatoes in the microwave

1. Scrub the sweet potatoes until clean.
2. Using a fork, prick each sweet potato a few times.
3. Cook in the microwave on high until they’re soft – about 10 minutes.
4. Remove from microwave, and let cool a few minutes before cutting open.

How to bake sweet potatoes in the oven

1. Heat the oven to 435 F
2. Scrub the sweet potatoes until clean.
3. Using a fork, prick each sweet potato a few times.
4. Bake for 40-50 minutes, or until tender.
5. Remove from oven, and let cool a few minutes before cutting open.

We LOVE sweet potatoes in our house, my favorite is the Slow Cooker Vegetarian Chili, and The Husband likes Sweet Potato Curry with Spinach and Cashews.

How to make Baked Sweet Potatoes with Warm Black Bean Salad

Making these is embarrassingly easy.

Bake the potatoes (oven or microwave), combine the rest of the ingredients (except cilantro), microwave for 3 minutes, slash your sweet potatoes… add the warm salad, top with sour cream and cilantro and DEVOUR.

Kitchen Hack:

Roll your limes on the counter under the palm of your hand. It loosens the lime, which releases the juices – you get more lime for your squeeze!

Like Vegetarian Recipes? Here’s some more!

Baked Sweet Potatoes with Warm Black Bean Salad

Baked sweet potatoes topped with a warm black bean salad including tomatoes, garlic, spices, herbs, and lime -  finished with a dollop of sour cream and cilantro.

5 from 7 votes

Print Pin

Course: Main Course, Side

Cuisine: American

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Servings: 4 sweet potatoes

Calories: 199kcal

Author: Kylee Cooks

Want to scale this recipe?Simply click on the serving amount and move the slider up or down - the recipe will automatically adjust!

Ingredients

• 4 medium sweet potatoes
• 14.5oz can fire-roasted tomatoes
• 15oz can black beans drained and rinsed
• 1/2 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1 olive oil
• 1/4 cup cilantro chopped finely
• 1 lime juiced
• 4 Tbs sour cream
• Cilantro for garnish

Instructions

• Scrub the sweet potatoes, then cook the sweet potatoes in the microwave until they're soft - about 10 minutes.
• Combine the tomatoes, black beans, spices, and olive oil in a microwave safe bowl. Cook in the microwave for 3 minutes.
• Add 1/4 cup cilantro and the lime juice and mix thoroughly.
• Cut deep into the sweet potatoes, and fill with the black bean salad.   
• Top with sour cream and some extra cilantro.

Nutrition

Calories: 199kcal | Carbohydrates: 32g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 462mg | Potassium: 420mg | Fiber: 10g | Sugar: 3g | Vitamin A: 695IU | Vitamin C: 7.8mg | Calcium: 83mg | Iron: 3.3mg

Tried this recipe?Mention @kyleecooks or tag #kyleecooks!