Roasted Sweet Potato Salad With Black Beans and Chile Dressing

My guests loved the flavor and colors of this dish. The texture was more like mashed potatoes because I had to take the sweet potato cubes out of the oven before the onion bits were burned to a crisp. Next time, I will roast the sweet potatoes and onions separately so that I can leave the sweets in a little longer.

Very tasty and easy. I wanted to halve the recipe, so I selected what I considered to be two small-medium sized sweet potatoes, and their total weight was 1.25 lbs. I used the juice of one lime, a small splash of red wine vinegar, and approximately half of the called-for olive oil, and there was plenty of dressing for the potatoes with 1 can of beans. I think the amount of dressing the recipe makes would be good for 4 medium sweet potatoes, but they'd probably weigh more like 2.5-3lbs.

I sautéed the onion in the olive oil till the edges were turning brown rather than risk burnt onions. Next time I may add a 1/2 tsp of powdered cumin to the hot oil for a bit of mystery.

Have made this several times since it first appeared a few years ago. Terrific dish to bring to summer potlucks. Followed recipe precisely - makes a ton.

Yes, the onions roast faster than the potatoes, it's important to keep them separate.

This was really good. I made it for a potluck and had plenty leftover: it was even better the next day but wasn't quite in the mood to keep serving it. So I transformed into a soup--even better! Just simmered with stock/water, puree until smooth and a teeny dab of cream.

I made this for supper tonight to accompany the ribs and chicken I had cooked on the grill. I left the fresh chili out of the dressing as my spouse doesn't do well with chilis and it was still amazing. I chopped the onion in large chunks and it cooked perfectly along with the cubed sweet potato. This one is definitely going into the rotation.

This is so good; we used it as a taco filling, with cubed avocado and sour cream.

Absolutely fabulous and pretty! I roasted the onions separately to account for disparate cooking times as someone suggested. The next morning I found them in the oven. I can't wait to make it again including the onions! But even without, it was excellent. I think I'll also try it with a little cumin next time as someone suggested.

Instead of drizzling the onions and sweet potatoes with the oil, I tossed them in a large bowl. I think the coverage is better. The recipe doesn't say to warm the beans but I heated mine (canned) in the microwave for about a minute. Served this with beer-brined, grilled pork tenderloin. It was a good combo.

Excellent salad. Make a few changes that took into account personal preferences. Used dark red kidneys as we don't care much for black beans. Made the dressing but left it off as a side add on. The salad doesn't really need any dressing and we're not huge sauce fans here. The dressing was a great dip for the steam broccoli that was served with the salad. Very good will definitely make again.

Big hit at dinner party. Used white cannelli beans instead of the blacks. Next time I will slice avocados on the top. Perfect summer patio salad with burgers.