Recipe by Reddyrat
This is a great, easy recipe! It comes from Everyday Food. I packed it for my lunch and I'm really impressed by the flavor. Great for a side dish or light meal.
Top Review by BonnieZ
Loved this recipe. I much prefer sweet potatoes savory rather than sweet and this recipe foots that bill. It is both hearty and refreshing. I did use cayenne instead of the hot pepper flakes so that it would evenly coat the potatoes. Also I found that my potatoes were fork tender at 15 minutes and was glad I checked because I did not want them mushy. I chilled the salad for ac couple hours to let the flavors marry and the leftovers were even better the next day. Thank you Reddyrat for sharing the recipe.
- 3 tablespoons olive oil, divided
- 1⁄2-1 teaspoon cumin
- coarse salt and pepper
- 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes (about 1 pound total)
- 1⁄4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh lime juice (from 1 lime)
- 1 (14 1/2 ounce) can black beans, rinsed and drained
- 1⁄2 medium red onion, finely chopped
- 1⁄2 cup chopped fresh cilantro
Directions See How It's Made
- Heat oven to 450 degrees.
- Place sweet potatoes on a rimmed baking sheet; drizzle with 1 tablespoon oil. Season with cumin, red-pepper flakes (if using), salt, and pepper; toss to coat.
- Roast on lower rack, until tender, tossing once during cooking, 25 to 35 minutes.
- In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onion, and cilantro; mix gently to combine.