Roasted Sweet Potato and Black Beans with Chipotle Mayo

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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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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 renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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