Recipe: Spiced Sweet Potatoes with Black Beans and Pineapple

Spiced Sweet Potatoes with Black Beans and Pineapple

2 medium (1 1/2 lbs.) sweet potatoes, peeled and chopped into bite-size pieces
1 cup canned black beans, rinsed and drained
2/3 cup fresh pineapple, thinly sliced and cut in 1/2-inch strips
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded and finely chopped
3 Tbsp. orange juice
2 tsp. brown sugar
1 tsp. freshly-grated orange zest
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
2 tsp. canola oil
Salt and freshly ground black pepper

Steam sweet potatoes in a steamer or microwave until tender but not soft.

While still hot, transfer them to a mixing bowl. Stir in the beans, pineapple, onion and jalapeno.

In a small bowl, combine the orange juice, sugar, zest, chili powder, cumin and cinnamon. Whisk in the oil, then season to taste with salt and pepper. Drizzle over the sweet potato mixture while gently tossing. Set aside for about 30 minutes for flavors to meld.

Just before serving, gently toss to redistribute dressing.

Makes 5 cups or 10 servings

Per serving: 100 calories, 2 g. total fat (0 g. saturated fat), 41 g. carbohydrate, 5 g. protein, 7 g. dietary fiber, 238 mg. sodium.

From: Dana Jacobi
Source: the American Institute for Cancer Research