healthy for your kids
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Baked sweet potatoes with warm black bean salad

Made with sweet potatoes that are baked until tender, then topped with a black bean salad. The salad is made with black beans, corn, tomatoes, red onion, cilantro, and a lime vinaigrette.

Ingredients

2 sweet potato (large, scrubbed and pierced several times with a fork)
1 1⁄2 c corn (already cooked sweet corn)
1⁄2 onion (red onion, chopped)
1⁄4 c coriander (fresh coriander, chopped)
1 lime (zest and juice)
2 T olive oil (and a little more to cook the onion and warm the beans)
1⁄2 t cumin (ground cumin)
1⁄2 t paprika (smoked paprika)
1⁄2 t salt (optional)
1⁄4 t black pepper (optional, freshly ground)

Instructions

Heat the oven to 400-425º F.

Place sweet potatoes in a baking pan and bake until tender, 45-60 minutes.

Meanwhile, in a large bowl, combine cilantro, lime juice, the olive oil, lime zest, cumin, salt, and black pepper to mak the dressing. 

Heat a little more olive oil in a pan, sauté the onion 2-3 minutes. Add beans and corn and warm through. Add to the bowl with the rest of the dressing and toss to coat.

When sweet potatoes are done, remove from oven and let cool slightly. Cut in half lengthwise and scoop out part of the flesh, leaving a 1/2-inch thick shell.

Fill the baked sweet potatoes with the warm black bean salad. Serve.

Yield
4 servings
Cooking time
60
Preparation time
15
Total time
1 hour, 15 minutes

Notes

Serve with tortilla chips and a side of salsa.

If in a hurry, sweet potatoes can be cooked in the microwave oven.  two large sweet potatoes will cook in 12-15 minutes at 800w power.

Variations

For a more nutritious dish, top with grated cheese.

For a spicier dish, substitute smoked paprika with hot smoked paprika or chili powder, do not for young children.