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.
Ingredients
- 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
- 1 large onion, preferably red, chopped
- ½ cup extra virgin olive oil
- Salt
- freshly ground black pepper
- 1 to 2 tablespoons minced fresh hot chili, like jalapeño
- 1 clove garlic, peeled
- Juice of 2 limes
- 2 cups cooked black beans, drained (canned are fine)
- 1 red or yellow bell pepper, seeded and finely diced
- 1 cup chopped fresh cilantro
- Nutritional Information
Nutritional analysis per serving (4 servings)
541 calories; 27 grams fat; 3 grams saturated fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 65 grams carbohydrates; 15 grams dietary fiber; 9 grams sugars; 11 grams protein; 229 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
45 minutes
Dining and Cooking