Roasted Sweet Potato Salad With Black Beans and Chile Dressing

By Mark Bittman

Updated June 29, 2016

  • Evan Sung for The New York Times
Media 1 of 2
Total Time
45 minutes
Rating
5(847)
Comments
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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.

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Ingredients

Yield:4 servings

  • 4 medium sweet potatoes (about 1 ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

66 grams carbs; 542 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 15 grams fiber; 977 milligrams sodium; 12 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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. Step 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.

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Ratings

5 out of 5
847 user ratings
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Comments

Betsy

My guests loved the flavor and colors of this dish. The texture was more like mashed potatoes because I had to take the sweet potato cubes out of the oven before the onion bits were burned to a crisp. Next time, I will roast the sweet potatoes and onions separately so that I can leave the sweets in a little longer.

Mary

Very tasty and easy. I wanted to halve the recipe, so I selected what I considered to be two small-medium sized sweet potatoes, and their total weight was 1.25 lbs. I used the juice of one lime, a small splash of red wine vinegar, and approximately half of the called-for olive oil, and there was plenty of dressing for the potatoes with 1 can of beans. I think the amount of dressing the recipe makes would be good for 4 medium sweet potatoes, but they'd probably weigh more like 2.5-3lbs.

Piotr

I sautéed the onion in the olive oil till the edges were turning brown rather than risk burnt onions. Next time I may add a 1/2 tsp of powdered cumin to the hot oil for a bit of mystery.

VLJ

I made this but cut the sweet potatoes into much smaller cubes, so they required less roasting time (@15 minutes) . I also followed the suggestion of others to roast the onions separately. Although I doubled the recipe I didn’t double the peppers for the dressing (fearing it would be too overpowering, but in hindsight I should have.

Kelle

I also used only a 1/4 cup of oil and swapped out the jalapeno for 3 chipotle peppers (seeds removed). This made the dressing a little thicker and added a nice kick.

Aviva Goldfarb

Sooo flavorful and delish. 30 - 40 minutes is more than necessary for roasting the potatoes, more like 20 - 25

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