3 small-to-medium yams (or sweet potatoes)
2 cans black beans, drained
2 small tomatoes, diced
1 TBSP olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
pinch kosher salt
1. Wash yams and place into crock pot on low for 6-8 hours or high for 4-6 hours. Or, pierce yams with a fork and microwave on high for about 12-15 minutes, until cooked all the way through (microwave ovens cook differently, so add or subtract time based on your microwave).
2. In a medium saucepan, combine beans, tomatoes, oil, cumin, coriander and salt. Heat through on medium-high, stirring frequently.
3. Slash each yam and smother with black bean mixture.
4. Top with sour cream and garnish with a sprinkle of cilantro.