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UW Health SMPH
American Family Children's Hospital

Roasted Sweet Potato Salad with Black Beans and Chili Dressing

Add some spice to your holiday menu with this healthy and delicious sweet potato salad with black beans and chili dressing.



4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks

1 large onion, preferably red, chopped

4 tablespoons extra virgin olive oil (divided)

1 1/2 tablespoons minced jalapeño

1 clove garlic, peeled

Juice of 2 limes

2 cups black beans, unsalted

1 red or yellow bell pepper, diced

1 cup chopped fresh cilantro

Salt (optional)

Fresh ground black pepper (to taste)



  1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
  2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
  3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

Yields 6 services


Nutrition Analysis per Serving 


Calories: 240

Total fat: 9 grams

Saturated fat: 1.5 grams

Cholesterol: 0 grams

Sodium: 65mg

Carbohydrates: 33 grams

Dietary fiber: 8 grams

Sugars: 7 grams

Protein: 7 grams


Vitamin A: 100 percent

Vitamin C: 70 percent

Calcium: 6 percent

Iron: 10 percent

Recipe compliments of NY Times 9/30/2009