By Mark Bittman
- Total Time
- 45 minutes
- Rating
- 5(726)
- Notes
- Read community notes
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.
Featured in: A Potato Salad of a Different Color
Learn: How to Cook Beans
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 servings
- 4medium sweet potatoes (about 1½ pounds), peeled and cut into 1-inch chunks
- 1large onion, preferably red, chopped
- ½cup extra virgin olive oil
- Salt
- freshly ground black pepper
- 1 to 2tablespoons minced fresh hot chili, like jalapeño
- 1clove garlic, peeled
- Juice of 2 limes
- 2cups cooked black beans, drained (canned are fine)
- 1red or yellow bell pepper, seeded and finely diced
- 1cup chopped fresh cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
501 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 56 grams carbohydrates; 14 grams dietary fiber; 8 grams sugars; 11 grams protein; 950 milligrams sodium
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.
Powered by
Preparation
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.
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.
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.
Ratings
5
out of 5
726
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
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.
Pat
Have made this several times since it first appeared a few years ago. Terrific dish to bring to summer potlucks. Followed recipe precisely - makes a ton.
Amber
Yes, the onions roast faster than the potatoes, it's important to keep them separate.
Cookingshhhhh
This was really good. I made it for a potluck and had plenty leftover: it was even better the next day but wasn't quite in the mood to keep serving it. So I transformed into a soup--even better! Just simmered with stock/water, puree until smooth and a teeny dab of cream.
Margareta
I made this for supper tonight to accompany the ribs and chicken I had cooked on the grill. I left the fresh chili out of the dressing as my spouse doesn't do well with chilis and it was still amazing. I chopped the onion in large chunks and it cooked perfectly along with the cubed sweet potato. This one is definitely going into the rotation.
Julie T.
This is so good; we used it as a taco filling, with cubed avocado and sour cream.
Judy
Absolutely fabulous and pretty! I roasted the onions separately to account for disparate cooking times as someone suggested. The next morning I found them in the oven. I can't wait to make it again including the onions! But even without, it was excellent. I think I'll also try it with a little cumin next time as someone suggested.
Judy
Instead of drizzling the onions and sweet potatoes with the oil, I tossed them in a large bowl. I think the coverage is better. The recipe doesn't say to warm the beans but I heated mine (canned) in the microwave for about a minute. Served this with beer-brined, grilled pork tenderloin. It was a good combo.
Simons
Excellent salad. Make a few changes that took into account personal preferences. Used dark red kidneys as we don't care much for black beans. Made the dressing but left it off as a side add on. The salad doesn't really need any dressing and we're not huge sauce fans here. The dressing was a great dip for the steam broccoli that was served with the salad. Very good will definitely make again.
Julie
Big hit at dinner party. Used white cannelli beans instead of the blacks. Next time I will slice avocados on the top. Perfect summer patio salad with burgers.
Pixie Morin
Really good
Catherine
How could this dish have 11 grams of protein per serving? Sweet potatoes are low in protein. Each serving would have only 1/2 cup of black beans, and that would be only 7 grams of protein.
Aviva Goldfarb
So good! I added some sauteed vegan sausage and used parsley instead of cilantro because I didn't have cilantro, sadly, and added 1/4 avocado to the dressing and some chipotles in adobo.
Jackie
Amazing, simply amazing! Make exactly as is!!!
Beth Ann
Easy and delicious!
Kathy D
We like this in the summer with grilled pork chops or pork tenderloin - easy and delicious. It’s nice to have a potato salad that can sit out, and is good at room temp.
Sheryl H
Why do we need to peel the sweet potatoes? I usually roast with skin on.
Gail Lonne
Can anyone suggest an appropriate substitute for the cilantro? I am one of the 14% of people that gets a genetically soapy flavor from the herb. I usually sub flat leaf parsley, but don't know if this would work with this dish, but the color would be right. Any help would be appreciated. I will report back after I make this.
Margaret
It's pretty but not as interesting tasting as I expected. The dressing didn't really come together for me. It was a bitter rather than bright. If I make it again I will play around with the dressing, maybe add ground red chili rather than fresh jalapeno.
Susan
Roasted an ear of corn in the oven and added it to the mix. Delicious.
Julie
Big hit at dinner party. Used white cannelli beans instead of the blacks. Next time I will slice avocados on the top. Perfect summer patio salad with burgers.
Gib Metcalf
Pretty good. Marinate dukes with shallot. Cut way back on chili (or omit). Let fish soak in marinade after cooking.
cottsb
worked well as a side dish at a bbq
sqpt
This is a go to for a lunch as one of many salads
Lynn
Half the recipe!!!
Private notes are only visible to you.
