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(859)
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 monounsaturated 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
859 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.

agata

Made as directed and suggested when it comes to onions browning too fast. 40 min all together, onions added after 20 min. Extra sprinkle of Berbere spice mix. Didn’t have chile so added a small can of organic green chiles plus super hot Nepalese pepper pickle condiment. Served on a bed of arugula. It was better than expected and I already plan to make it again.

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.

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