Roasted Sweet Potato Rounds with Black Bean Cream

This is supposed to be a side dish, but I think it's a great little snack. My little girl loves eat this for lunch!

2 lg. sweet potatoes, sliced 1/4 inch thick
1/4 C. olive oil
Salt and Pepper to taste
2 cans black beans, drained and rinsed
1 C. fat free sour cream
1 t. ground cumin
1 T. chopped cilantro

Heat oven to 425 F. Line 2 baking sheets with foil; lightly coat with nonstick cooking spray. Place potato slices in single layer; brush with olive oil and sprinkle with salt and pepper. Bake 20 minutes, flipping potatoes over after 10. The potatoes should be slightly crisp. In a bowl, mash beans with a fork leaving some beans whole and others mashed. Mix in cumin, sour cream and cilantro. Season with salt and pepper. Evenly divide bean cream on potato slices; garnish with cilantro. If you don't care for cilantro, the original recipe actually called for scallions instead of cilantro. I'm not a fan of raw onion, so I went with cilantro.