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Roasted Sweet Potato and Black Beans with Chipotle Mayo

Jun 7, 2024

Potato salad is a must at any backyard barbecue or summer gathering. There are so many ways to switch up traditional potato salad but I thought why not bring my buddy sweet potato into the game? It makes a spectacular summer side dish.  When you roast it, the natural sugars caramelize, bringing out its natural sweetness. These sweet potatoes are vibrant and combined with lime soaked black beans and smoky chipotle mayo, is a real show stopper. Layering the ingredients on a serving platter, instead of tossing them all together will elevate the look of this spectacular side dish. For this recipe, I chose to leave the peel on the sweet potato,I don’t mind the extra texture. However, feel free to peel it if you find it preferable.

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Roasted Sweet Potato and Black Beans with Chipotle Mayo

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5 from 1 review

Ingredients

4 sweet potatos, cut into ½” rounds

1 red onion, cut into ¼” rounds

2 tablespoon vegetable oil, divided

1 teaspoon garlic powder

1 can (540ml/19oz) black beans, drained and rinsed

2 tablespoons lime juice, divided

¼ cup, roughly chopped cilantro

¼ cup mayonnaise

½ cup sour cream

2 tablespoons, finely chopped chipotle peppers

Salt and Pepper  

Instructions

Preheat the oven to 375°F

1. Add the sweet potatoes and onions to a bowl. Drizzle with 1 tablespoon of vegetable oil. Season with the garlic powder, salt and pepper. Toss to coat. Place them on a large baking sheet. Roast for 30-35 minutes, flipping halfway through until they are tender and golden brown on the exterior. Remove from the oven and allow the potatoes to cool fully.

2. In the meantime, add the black beans, 1 tablespoon of lime juice, cilantro and remaining 1 tablespoon of vegetable oil to a bowl and toss to combine. 

3. In a separate bowl mix together the mayonnaise, sour cream, chipotle peppers and remaining 1 tablespoon lime juice. Season with salt and pepper.

4. To plate. Distribute the black bean mixture on the bottom of a serving plate. Top with the sweet potato rounds and red onion. Dollop the chipotle mayo over the top and garnish with more cilantro if desired.

Notes

Looking for more potato salad recipes?  Check out the Fully Loaded Potato Salad recipe.

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Meet the Author

Andrea Buckett

Andrea Buckett is a celebrity chef, bestselling cookbook author, and trusted Canadian food expert known for flavour-forward recipes and practical kitchen tips. You can catch her as a featured anchor on CTV’s The Good Stuff with Mary Berg and on programs like ETalk, CTV Your Morning, and Breakfast Television Toronto. She has partnered with top Canadian brands including Canada Beef, Turkey Farmers of Canada, Egg Farmers of Ontario, Farm Boy, and Roots, and appears at major food festivals and culinary events across the country.

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1 Comment

  1. Kerri Morrell

    Easy peasy!!! I had all the ingredients on hand other than the Chipotle Peppers. They were so good in the sauce.

    Reply

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