The sweet potato is native to the Americas and was utilized by Native Americans. Sweet potatoes can be made in a variety of ways. The natural flavor is often enhanced with sweet additions like marshmallows, honey, or sugar. A surprising combination, however, is to use tart ingredients that provide a contrast to the vegetable’s sweetness. This salad can be served hot or cold.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 medium sweet potatoes, peeled and chopped
- 1 onion, diced
- 3 Tbsp vegetable oil, divided
- ½ tsp salt
- Ground black pepper, to taste (optional)
- 2 tsp minced garlic
- 1½ Tbsp lime juice
- 1 red bell pepper, diced
- 1½ cups black beans, canned or cooked
- 1 cup corn, canned or cooked
- ¾ cup fresh cilantro, chopped (optional)
Directions
- Combine sweet potatoes and onions in a large bowl.
- Toss with 1½ tablespoon oil and sprinkle with salt and pepper if using.
- Prepare a large baking sheet, lining with parchment.
- Spread potatoes and onions in an even layer.
- Bake on the center rack of a cold oven, setting temperature to 450°, for 30 minutes or until the potatoes are soft.
- In a large bowl, combine remaining oil, garlic, lime juice, bell pepper, and the beans, corn, and cilantro if using.
- Add potatoes and onions and toss well to mix.
- Heat or chill before serving.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.