Roasted Sweet Potato and Black Beans with Chipotle Mayo

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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  


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.


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