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Roasted Sweet Potato Salad With Black Beans and Chile Dressing

5.0(838)

Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients. You can serve this sweet potato salad warm or at room temperature; it’s great both ways.

by Mark Bittman

Open original recipe

Easy, Side Dish

Servings

4 servings

Total time

45 min

Calories / serving

501 kcal

Ingredients (11)

serves

4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 large onion, preferably red, choppedonion
1/2 cup extra virgin olive oilextra-virgin-olive-oil
Saltsalt
freshly ground black pepperpepper
1 to 2 tablespoons minced fresh hot chili, like jalapeño
1 clove garlic, peeledgarlic
Juice of 2 limeslime
2 cups cooked black beans, drained (canned are fine)black-beans
1 red or yellow bell pepper, seeded and finely dicedpepper
1 cup chopped fresh cilantrocilantro

Instructions (3 steps)

01Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
02Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.

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Rich recipe — supports nutrition-aware planning.