Ingredients:
- 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
Instructions:
- 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.
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