This is kind of a random dish, but it’s beautifully simple and adaptable. I could see using it in a burrito or taco or sprinkling the cold leftovers over salad greens, and of course it’s divine eaten warm, just after it’s been made. My mom emailed me the link to the original recipe, because she’s living in New Zealand, where apparently they eat lots of sweet potatoes. The black beans are my addition, because I think they’re such a perfect match for sweet potatoes, and they elevate this from side dish status to light main course.
It may not exactly be the perfect dish for summer because it requires a hot oven, but it still tastes nice and fresh, and with so few ingredients and minimal prep work, it’s a good dish to keep in the rotation. It’s also really healthy! Black beans are a great source of fiber, sweet potatoes provide Vitamin A, and lime juice keeps you from getting scurvy. Awesome.
(adapted from Epicurious)
3 tbsp olive oil
3 medium sweet potatoes (I guess they’re actually yams? The ones that are orange inside…), diced
3 cups cooked black beans (or 2 cans), rinsed and drained
juice of 2 limes
zest of 1 lime
1 tsp salt, divided
pinch or two cayenne
1/4 cup chopped cilantro
Preheat the oven to 450 and line 2 baking sheets with parchment or silpats.
Toss the diced sweet potatoes with oil and 1/2 tsp of salt and spread evenly on the prepared baking sheets.
Bake about 20 minutes (time will depend on the size of the sweet potato pieces), or until tender. Remove and let cool for about 5 minutes.
While the sweet potatoes are baking, whisk the lime zest, lime juice, remaining salt, and cayenne together in a large bowl. Add the black beans and sweet potatoes (after cooling slightly) and toss well. Sprinkle with cilantro, toss again, and serve.