Caribbean Sweet Potatoes and Black Beans


Make this delicious Sweet Potato and Black Bean dish for a dinner with Caribbean flair. The flavor of the hot Italian turkey sausage really goes well with the spices in the dish to give this recipe a well-rounded island flavor.


5 servings (serving size: 1 cup sweet potato mixture and 1/2 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 406
Caloriesfromfat 22 %
Fat 9.8 g
Satfat 3.9 g
Monofat 4.2 g
Polyfat 1.4 g
Protein 20.2 g
Carbohydrate 60.1 g
Fiber 5.4 g
Cholesterol 62 mg
Iron 3.3 mg
Sodium 637 mg
Calcium 52 mg


1 (5-ounce) package yellow rice mix
3 (4-ounce) links hot Italian turkey sausage
2 teaspoons butter or stick margarine
1/2 cup thinly sliced onion
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
3/4 cup sliced green onions
1 (15-ounce) can black beans, rinsed and drained


Remove seasoning packet from rice mix; discard. Cook rice according to package directions, omitting fat. Keep warm.

Crumble the sausage into a large nonstick skillet, and stir over medium-high heat until browned (about 8 minutes). Drain sausage, and set aside.

Melt the butter in pan over medium-high heat. Add thinly sliced onion and garlic, and sauté for 3 minutes. Stir in the Maple-Glazed Sweet Potatoes and the next 4 ingredients (potatoes through cinnamon), and reduce heat to medium. Cover and cook for 10 minutes. Stir in sausage, green onions, and beans; cover and cook 3 minutes or until thoroughly heated. Serve over rice.