A Garden Recipe: Roasted Sweet Potato Salad with Black Beans and Chile Dressing

Feb 20, 2024


  • 4 medium sweet potatoes (about 1½ pounds), peeled and cut into 1-inch chunks
  • 1 large onion, preferably red, chopped
  • ½ c. extra virgin olive oil
  • salt
  • black pepper
  • 1 to 2 tbsp minced fresh hot chili, like jalapeño
  • 1 clove garlic, peeled
  • Juice of 2 limes
  • 2 c. cooked black beans, drained (canned are fine)
  • 1 red or yellow bell pepper, seeded and finely diced
  • 1 c. chopped fresh cilantro or parsley


  • 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.

Makes 4 servings

Source: https://cooking.nytimes.com/recipes, submitted by Rachel Adler

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