Microwave one smallish sweet potato for about five minutes. Meanwhile, chop cherry tomatoes into halves or quarters, and drain and rinse one tin each of black beans and corn. Optional: slice an avocado into cubes and set aside. When sweet potato is done, chop roughly into cubes.
Spray a large pan with cooking spray and sautee the potato cubes on high. Then cook the tomatoes, and mix in the black beans, corn, and avocado, until warmed through. Serve with chunky salsa and sour cream/greek yoghurt on the side.
Makes about 2.5 entree-sized servings, or four sides.
Verdict: Delicious! But beware– it had better be a smallish sweet potato; a large one will have seriously soporific effects.