Roasted Sweet Potato Salad with Black Beans and Chili Dressing

Recipe courtesy Mark Bittman
TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
  • 1 large onion, preferably red, chopped
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons minced fresh hot chili, like jalapeno
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Directions

Heat 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.

Put 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.

Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
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