Recipe for Di's (Toronto Star clipping) Roasted Sweet Potato Salad

My Mom blogged about this recipe when she was visiting a few weeks ago, you can view her posting here. Try it, and let me know how you like it.

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILI DRESSING

4 Medium sweet potatoes peeled and cut into 1-inch chunks
1 Large red onion chopped
1/2 cup olive oilsalt and freshly ground black pepper
1 to 2 tablespoon minced fresh jalapenoes
1 clove garlic
Juice of 2 limes
2 cups black beans drained and rinsed
1 red bell pepper, seeded and finely diced
1 cup chopped fresh cilantro


Heat oven to 400 F. 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 to 40 minutes. Remove from oven; keep in pan until ready to mix with dressing. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blendedPut 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.

Finished Product

Today I will be making Gruyere-Walnut Crisps taken from Bon Appetit's Thanksgiving issue.

Yoga yesterday at the Downtown studio was GREAT! I'm so sore today.