Try this Roasted Sweet Potato Salad recipe, or contribute your own.
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 teaspoon pepper
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 1/2 teaspoon salt or to taste
- pinch cayenne pepper optional and to taste
- 1/2 teaspoon pepper or to taste
- one 15-ounce can black beans drained and rinsed
- about 1 1/4 pounds sweet potatoes (about 2 jumbo) washed, peeled, and cutâ into 1-inchâ pieces
- 3 green onions trimmed and thinly sliced (use the white an
- 1 medium red bell pepper seeded and diced small
- 1 cup corn (i use frozen that i allowed to thaw)
- 1/2 cup cilantro leaves minced (about half of 1 bunch)
- 2 tablespoons lemon juice (lime juice may be substituted)
- Carbohydrate 6.7188923024243 g
- Cholesterol 0 mg
- Fat 3.77978585142528 g
- Fiber 0.974495560758834 g
- Protein 0.695497236284702 g
- Saturated Fat 0.494250945750642 g
- Serving Size 1 1 Serving (48g)
- Sodium 87.5735706864232 mg
- Sugar 5.74439674166546 g
- Trans Fat 0.16847834942894 g
- Calories 61 calories
Step-by-step
- Preheat oven to 400F.
- Line a baking sheet with a Silpat or spray with cooking spray and add the sweet potatoes in an even, flat layer.
- Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done.
- Halfway through baking flip potatoes to ensure even cooking.
- Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness.
- While potatoes bake, prep and chop the remaining ingredients.
- To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside.
- To a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste, optional cayenne pepper, and whisk to combine; set aside.
- After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine.
- Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks, and serve.
- Potato salad can be served warm, at room temp, or chilled and will keep airtight in the fridge for up to 5 days.
Substituting fresh lime juice for the lemon juice shifts the profile from sharp citrus brightness toward a rounder, tropical acidity that pairs well with black beans and corn. Roasting root vegetables requires high heat to trigger caramelization on the exterior while softening the interior starches completely. Professional kitchen techniques applied to this dish ensure proper texture contrast and reliable make-ahead storage.
- Cut uniform one-inch pieces so the cubes roast at identical rates without burning the smaller edges.
- Assess doneness visually and texturally by piercing a cube with a paring knife; the blade should slide through the center with zero resistance, avoiding the need for a thermometer.
- Store the tossed salad in an airtight container in the refrigerator for up to five days, as the dense structure of sweet potatoes and beans holds up well to resting in the vinaigrette without turning mushy.
- Whisk the dijon mustard thoroughly into the oil and honey base to create a stable emulsion that coats each vegetable evenly rather than pooling at the bottom of the bowl.
Chilled or room-temperature service highlights the sweetness of the corn and potatoes against the sharp mustard dressing. Adjusting the seasoning balance after the warm potatoes mingle with the cold ingredients ensures optimal flavor development.
