Sweet Potato Salad With Beans and Chili Dressing

1. 1

   Heat oven to 400 degrees.

2. 2

   Put sweet potatoes and onions on a large baking sheet, drizzle with 1 tsp tablespoons oil, toss to coat and spread out in a single layer.

3. 3

   Sprinkle with salt and pepper.

4. 4

   Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes.

5. 5

   Remove from oven; keep on pan until ready to mix with dressing.

6. 6

   Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper.

7. 7

   Process until blended.

8. 8

   Put warm vegetables in a large bowl with beans; toss with dressing and cilantro.

9. 9

   Taste and adjust seasoning if necessary.

10. 10

    Serve warm or at room temperature, or refrigerate for up to a day.

* Per serving · 4 servings · Values may vary.

No additional tips available.