4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks1 large onion, preferably red, chopped1/2 cup extra virgin olive oilSalt and freshly ground black pepper1 to 2 tablespoons minced fresh hot chili, like jalapeño1 clove garlic, peeledJuice of 2 limes2 cups cooked black beans, drained (canned are fine)1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro
1. 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.
2. 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.
3. 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.
Yield: 4 servings.
Recipe recommended by our Customer Amy B.
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This recipe was most recently featured in
Boston Organics Newsletter No. 34 of 2012.