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UW Health SMPH
American Family Children's Hospital

Roasted Sweet Potato Salad with Black Beans and Chili Dressing


  • 4 medium sweet potatoes (about 1½ pounds), peeled and cut into 1-inch chunks
  • 1 large onion, preferably red, chopped
  • 4 Tablespoons extra virgin olive oil (divided)
  • 11/2 Tablespoons minced jalapeño
  • 1 clove garlic, peeled
  • Juice of 2 limes
  • 2 cups black beans, unsalted (canned or dried and cooked according to instructions)
  • 1 red or yellow bell pepper, diced
  • 1 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • Fresh ground black pepper (to taste)



Heat oven to 400°.


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, 30–40 minutes. Remove from oven; keep on pan until ready to mix with dressing.


To make dressing, put jalapeños in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a salt and pepper. Process until blended.


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.


Makes 8 servings


Nutritional Details


Per serving (1/8 of recipe)

Calories: 198

Fat: 6.75 gm

Saturated Fat: 1 gm

Carbohydrates: 30 gm

Sodium: 190 mg

Fiber: 7 gm