quick & ease - sweet pot salad

it's a great feeling when you can tell that a new recipe is gonna be a lifelong keeper, before the food is even finished. that's exactly how i felt when rocking mark bittman's sweet potato salad, as posted on his most righteous blog bitten, in the new york times (sigh). even though bittman sure loves his meats and fishes, this spicy little salad came out of the box 100% vegan, so all i had to do is cook. using a recipe for a simple salad may seem a bit silly, but as our friend halimah put it, "they just always turn out better when you do." the secret, i think, is all in the dressing. if left to my own devices, i most likely would have over complicated it, adding extra spices or whatever that would muck it up. this one is simple as anything - just some jalapeno, garlic, lime juice, olive oil and salt. absolutely gorgeous, and adds such a lightness to the decadent roasted sweet potatoes. the completed salad is a lovely, vibrant mix of colors and textures, and takes maybe 10 minutes to make (not including the time the potatoes are in the oven). one addition that i think could be nice for a heartier dish would be some roasted crimini or baby bella mushrooms. but it's pretty perfect on its own, too...

sweet potato salad
adapted from bitten by mark bittman

see the original post here
takes about 50 minutes, 40 minutes inactive
makes a big bowl full

4 medium sweet potatoes, peeled and cut into chunks
a few tsps + 1/4 cup of olive oil
1 red onion, chopped or sliced
2 tablespoons fresh jalapeno pepper, minced
1-2 cloves of garlic, peeled
juice of 2 limes
2 cups of cooked black beans
1 red pepper, diced
handfull of cilantro
salt & pepper

- preheat the oven to 400 degrees F.

- toss the sweet potato and onions in a few teaspoons of olive oil, salt and pepper. lay it out on a pan, and roast in the oven for 30-40 minutes, or until the sweet potatoes and tender and brown around the edges.

- while the taters are cooking, chop the peppers and drain the beans.

- put the jalapenos, garlic, lime juice and 1/4 cup olive oil into the food processor. blend until smooth. taste for salt and pepper.

- when the potatoes & onions are done, toss them in a bowl with the red pepper, black beans, and the spicy dressing. sprinkle with a healthy dose of cilantro. done!



Amy said...

2 questions - 1. do you wait for the sweet potatoes to cool or eat while it is still warm from the oven? and 2. Will you make this for me one day?

Emily said...

it is meant to be served warm or room temp, but cold is good, too!