Warm Sweet Potato and Black Bean Salad

Adapted from Mark Bittman, The New York Times

Cold leftovers are pretty fantastic the next day with a hot fried or poached egg, draped over the top.


2 large-ish sweet potatoes, peeled and cut into 1/2" cubes
1 1/2 cans of black beans
2 limes, 1 zested, both juiced
6 tablespoons olive oil, divided
4 ounces feta (or chvère or ricotta salata)
1/2 cup pumpkin seeds (optional)
1 bunch cilantro, chopped
Whisper of heat, (1/2 tsp. aleppo pepper, a few dashes of cayenne, a dribble of sweet chili paste) to taste
1 teaspoons sugar
Few handfuls greens (spinach, arugula), optional



Preheat oven to 450°.  Place rack on bottom level. 

Toss cubed sweet potatoes with 2 Tbs. olive oil and 1 tsp. salt. Roast at 450°, about 20 minutes, or until fragrant and caramelizing on bottoms. Toss gently with a flat metal spatula, turning most over. Return to oven to roast another 10-15 minutes, or until gorgeous brown and tender.

Meanwhile, drain and rinse beans, and place in a medium bowl. Chop cilantro, and add to beans.  Crumble feta, and set aside. Place greens (if using) on serving dish. Make dressing by combining zest of one lime, juice of two limes, 4 Tbs. oil, pinch of heat (see above), sugar, and a dash of salt in a jar. Shake madly.

When potatoes are done, add them to the beans and cilantro. Pour over dressing (start with 2/3 -- you may not need all, depending on potato size), and toss gently with hands to coat. Sample for seasoning, and adjust to taste. Place sweet-potato bean mixture on to serving dish, top with feta and pumpkin seeds, and enjoy.