Sweet Potatoes with Black Beans

Another from my short list of recipes for Mr. Unwired's gluten-free vegetarian friend.  While the yogurt is optional, it is a really lovely contrast to the full flavor of the beans-- smooth and cool.  Not sure of the origins of this one- my apologies if it's yours!

Photo to come... it's much prettier than most of my recipes, and worthy of a photo.

Sweet Potatoes with Black Beans
4 sweet potatoes (medium)
2 tsp olive oil
1 onion coarsely chopped
1 can (15 oz) black beans, rinsed
1 can (15 oz) tomatoes, diced
1 tsp ground cumin
4 Tbsp plain yogurt, optional
4 scallions, thinly sliced, optional

1. Wash sweet potatoes and pierce the skin several times with a knife.  Bake in a 400 degree oven for 60 minutes, or until soft all the way through.

2. While the potatoes are baking, warm the oil in a pan over medium heat.  Saute onion until translucent,  Add cumin, and stir it into the onions until it releases its aroma- should only take about a minute.  Add the cans of black beans and tomatoes, stir and cook over low heat as the tomato liquid evaporates and the mixture warms through.

3. When potatoes are cooked, slit each open, and spoon in 1/4 of the bean mixture.  Top with 1 Tbsp yogurt, then sprinkle with the scallions.

Servings: 4